Built for continuous service and heavy scheduling, this 60-inch natural gas restaurant range delivers robust thermal capacity while maintaining precise control across multiple cooking zones. Operators will achieve rapid heat recovery and consistent searing with six open non-clog burners and a heavy-duty griddle surface designed for constant use. Installers will appreciate the freestanding configuration and 6-inch stainless steel adjustable legs that allow fast leveling in busy kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the supply before cleaning. Scrape grates and .500" griddle plate after cooling; wash with hot water and mild detergent, rinse, dry. Remove oven rack; clean interior with non-abrasive cleaner and soft brush, wipe dry. Clean flue riser and hi-shelf to remove grease. Vacuum condenser coils and wipe stainless surfaces with approved cleaner. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, high energy use, and equipment failure.#@@#Additional Info#@#Southbend’s 4602DC-2RR 60" gas range offers 240,500 BTU with six non-clog burners, wavy grates, a griddle/broiler, and a standard oven. Its stainless steel construction ensures durability and meets NSF and CSA certifications for commercial use.#@@#General Info#@#Description #@#
Built for continuous service and heavy scheduling, this 60-inch natural gas restaurant range delivers robust thermal capacity while maintaining precise control across multiple cooking zones. Operators will achieve rapid heat recovery and consistent searing with six open non-clog burners and a heavy-duty griddle surface designed for constant use. Installers will appreciate the freestanding configuration and 6-inch stainless steel adjustable legs that allow fast leveling in busy kitchens.
#@@# Six Non-Clog Burners#@#
Engineered with six open burners, the top delivers combined output that supports high-throughput cooking and simultaneous use of multiple pots. Chefs will maintain steady boil and sear performance while simplified lift-off heads reduce downtime for cleaning and maintenance.
#@@# Heavy Duty Griddle#@#
Constructed with a .500-inch griddle plate, the griddle handles continuous flat-top cooking and distributes heat evenly across the surface. Line cooks will gain uniform browning and reduced hot spots for consistent product quality during peak service.
#@@# Standard Oven And Cabinet#@#
A standard oven with battery spark ignition provides baking and holding capacity beneath the cooktop while an integrated cabinet offers storage and support. Kitchen managers will maximize vertical space for pans and supplies without sacrificing oven access.
#@@# Stainless Steel Exterior#@#
Stainless steel front, sides, shelf, and riser create a washdown-friendly exterior that resists corrosion in high humidity and heat conditions. Maintenance crews will complete sanitation tasks faster thanks to smooth surfaces and durable finishes.
#@@# High Capacity BTU Output#@#
Total rated output at 240,500 BTU supplies rapid heat-up and recovery for heavy production environments and sustained load conditions. Operations with back-to-back service periods will reduce lag between demand spikes and full operating temperature.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and clear debris from grates to prevent clogging. Clean griddle surfaces after each service with a scraper and hot water; apply light oil once cool to inhibit rust. Remove oven racks weekly and wash with degreaser; inspect seals and adjust hinges to maintain heat. Vacuum condenser and ventilation monthly to sustain airflow. Verify gas connections and pilot integrity quarterly; schedule CSA-certified technician service annually.