Stop sacrificing throughput for control. This 60-inch commercial gas range delivers concentrated heat output and integrated griddle capacity, engineered to sustain continuous service in busy kitchens while preserving precise manual control over each cooking zone. Operators gain consistent sear, reliable oven performance, and a durable stainless work surface sized for high-volume production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Scrape griddle and lift burners; remove racks and wipe oven interior with mild detergent and warm water. Clean stainless steel surfaces with non-abrasive cleaner and soft cloth. Vacuum condenser coils and clear flue riser shelf of grease. Check and tighten gas fittings; inspect door seals and adjust legs for level. Rinse, dry thoroughly, then reconnect gas and test ignition to ensure safe operation.#@@#Additional Info#@#Southbend’s 4602DC-4GR 60" gas range offers 179,000 BTU with two non-clog burners, a 48" griddle, standard oven, stainless steel exterior, and 6" adjustable legs; manual controls, 22.5" flue riser, NSF and CSA listings for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch commercial gas range delivers concentrated heat output and integrated griddle capacity, engineered to sustain continuous service in busy kitchens while preserving precise manual control over each cooking zone. Operators gain consistent sear, reliable oven performance, and a durable stainless work surface sized for high-volume production.
#@@# Front Burners#@#
Two non-clog open burners provide targeted heat for rapid boil and sear tasks, supplying a combined portion of the unit’s 179,000 BTU capacity. Chefs achieve repeatable results under heavy use while maintenance demands remain minimal due to lift-off components.
#@@# Right Griddle#@#
A 48-inch griddle positioned on the right side offers a continuous cooking plane with 0.500-inch plate thickness, maintaining even heat distribution across large product volumes. Line cooks can produce high counts of grilled items with consistent surface temperature and minimal hot spots.
#@@# Oven Performance#@#
One standard oven with battery spark ignition supports sheet pans and full-portion roasting during peak service, delivering stable internal temperatures for baking and holding. The oven integrates with the range’s manual controls for straightforward operation and predictable cycle times.
#@@# Construction Durability#@#
Stainless steel front, sides, and heavy-duty shelf on the backriser resist corrosion and permit rigorous cleaning protocols common in institutional kitchens. The 22.5-inch flue riser includes a reinforced shelf that adds storage and supports ventilation equipment without compromising structural integrity.
#@@# Serviceability Features#@#
Manual control layout and standing pilot ignition simplify field service and reduce downtime during routine adjustments, while the unit qualifies for manufacturer service support programs. Technicians access lift-off grates and modular parts to shorten repair intervals and sustain continuous operation.
#@@#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 burners weekly and remove debris to prevent clogging and maintain consistent heat. Clean griddle surface after each shift using a scraper and apply a thin coat of food-grade oil when cool to inhibit rust. Wipe stainless steel exteriors with a mild detergent and soft cloth; avoid abrasive pads. Verify pilot and spark systems monthly; replace faulty components promptly. Level the unit and confirm gas connections and vent clearance per CSA and NSF requirements to ensure safe operation.