Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers concentrated heat and operational resilience for busy kitchens that require consistent results during peak service hours. Operators gain precise manual control over two heavy-duty burners, a full left griddle, and a single oven, enabling simultaneous searing, griddling, and baking without workflow compromises.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let range cool. Remove grates and wipe griddle with a non-abrasive pad and mild degreaser; rinse and dry. Scrub oven interior with approved cleaner, remove debris, and wipe dry. Clean stainless surfaces with pH-neutral cleaner and soft cloth. Vacuum condenser and backriser; inspect and clear vents. Check seals and hinges; replace worn parts. Document each cleaning for CSA and inspection records.#@@#Additional Info#@#Southbend's 4602DC-4GL 60" gas range offers 179,000 BTU with two non-clog burners, a 48" griddle, standard oven with battery ignition, cabinet base, 22.5" flue riser, stainless steel exterior, 6" adjustable legs, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers concentrated heat and operational resilience for busy kitchens that require consistent results during peak service hours. Operators gain precise manual control over two heavy-duty burners, a full left griddle, and a single oven, enabling simultaneous searing, griddling, and baking without workflow compromises.
#@@# Burners With Griddle#@#
Two non-clog open burners supply focused flame for rapid boil and sear tasks, while the left griddle provides a continuous cook surface for pans and flat items. Chefs maintain production tempo and handle diverse orders without swapping equipment.
#@@# Thick Plate Griddle#@#
The griddle uses a .500-inch plate that stores heat and evens temperature across the surface, reducing cold spots and minimizing product variation. Kitchen staff achieve consistent sear and griddle performance under sustained load.
#@@# High Heat Output#@#
The unit rates at 179,000 BTU total, delivering high thermal capacity for rapid recovery and heavy-duty cook cycles. Managers count on steady output during service waves to reduce ticket times and maintain quality.
#@@# Oven And Cabinet Base#@#
A standard oven with battery spark ignition pairs with a cabinet base that includes one rack, offering combined baking and storage space beneath the cooktop. Culinary teams stack tasks efficiently by using oven capacity while top burners and griddle remain active.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf with a 22.5-inch flue riser and heavy-duty hi-shelf provide durable service and integrated ventilation support. Maintenance crews find surfaces easier to clean, and inspectors note compliant material choices.
#@@# Adjustable Support Legs#@#
Six-inch stainless steel adjustable legs allow precise leveling on irregular floors and improve stability for heavy pans and equipment. Service technicians adjust installation height quickly to meet site specifications.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris with a soft wire brush to maintain consistent flame patterns. Verify standing pilot and battery spark ignition operation monthly; replace batteries and clean igniters when misfires occur. Degrease the 48" griddle after each shift with approved solvents; scrape residue while warm and season to protect the .500" plate. Tighten gas fittings and check for leaks using a soap solution after any service. Level unit and adjust 6" legs for stable operation.