Built for demanding kitchens that require continuous, powerful cooking, this 60-inch natural gas range combines charbroiler output with full oven capacity to handle intense service periods while maintaining consistent results. Operators will appreciate the high total BTU and rugged construction that sustain heavy use and simplify daily workflows. Engineers designed this unit to deliver repeatable heat control and integrated broiling performance for mixed grilling and range applications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow cool down before cleaning. Remove grates and racks; soak in warm water with degreaser for 15–30 minutes. Scrape loose debris from burners and wipe surfaces with a non-abrasive cleaner and a microfiber cloth. Clean charbroiler plates and oven interior with high-temperature degreaser; rinse thoroughly. Vacuum condenser coils and clear vent backriser daily. Inspect seals and burners weekly; replace worn parts promptly to maintain safety and efficiency.#@@#Additional Info#@#Southbend’s 4602DC-3CL-NG 60" natural gas range delivers 249,000 BTU with four burners, a 36" charbroiler, manual controls, a standard oven, stainless steel front and sides, a cabinet base, 6" adjustable legs, and CSA/NSF certification.#@@#General Info#@#Description #@#
Built for demanding kitchens that require continuous, powerful cooking, this 60-inch natural gas range combines charbroiler output with full oven capacity to handle intense service periods while maintaining consistent results. Operators will appreciate the high total BTU and rugged construction that sustain heavy use and simplify daily workflows. Engineers designed this unit to deliver repeatable heat control and integrated broiling performance for mixed grilling and range applications.
#@@# Four Open Burners#@#
Four high-output, non-clog burners deliver concentrated heat for rapid searing and multi-pot production. Chefs gain precise manual control over each zone, enabling staggered cooking schedules and consistent surface temperatures.
#@@# Integrated Charbroiler#@#
One 36-inch charbroiler provides direct radiant heat for grill applications and reduces the need for separate equipment. Kitchen teams achieve char marks and fast cook times while reclaiming counter space and centralizing grill tasks.
#@@# Standard Oven Capacity#@#
A single standard oven with battery spark ignition offers baking, roasting, and holding flexibility beneath the cooktop. Staff can transition between stovetop and oven work without interrupting service flow, increasing throughput per station.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, and hi-shelf deliver corrosion resistance and easy sanitation in high-use environments. Managers will find cleaning cycles faster and long-term durability that minimizes replacement intervals.
#@@# Service Ready Design#@#
The unit meets CSA and NSF certifications and includes a 22.5-inch flue riser with shelf for ventilation and accessory storage. Maintenance teams access standing pilot components and service points without major disassembly, reducing downtime.
#@@# Stable Installation Features#@#
Six-inch adjustable legs and a freestanding configuration allow straightforward leveling on uneven floors and secure placement in busy lines.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler grates weekly; remove debris and clean with a nylon brush to maintain heat transfer and prevent clogging. Drain and inspect pilot assemblies monthly; replace worn fittings per CSA and NSF guidelines. Wipe stainless steel surfaces after each service with a mild detergent and soft cloth; avoid abrasive cleaners. Level the unit and verify gas connections and manifold pressure quarterly. Lubricate controls and check igniters before peak service periods.