The Southbend 60.75" gas restaurant range offers heavy-duty cooking and precise heat control for high-volume kitchens. It combines multiple burners, a standard oven, and a cabinet base to meet continuous service demands. Certified by CSA and NSF, it delivers 332,000 BTU of power for large pots, rapid searing, and back-to-back orders without compromising performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let surfaces cool. Soak grates and burner caps in soapy water; scrub gently to remove grease. Wipe stainless steel with mild detergent; dry to avoid streaks. Clean oven with approved cleaner; wash rack separately. Clear debris from backriser and vent. Check door seals and hinges; replace if worn. Reinstall parts and reconnect power only when fully dry to prevent issues.#@@#Additional Info#@#Southbend 4602DC-5R gas range delivers 332,000 BTU across nine burners, two pyromax burners, a standard oven, cabinet base, stainless steel front, 22.5" flue riser, and NSF/CSA certifications.#@@#General Info#@#Description #@#
The Southbend 60.75" gas restaurant range offers heavy-duty cooking and precise heat control for high-volume kitchens. It combines multiple burners, a standard oven, and a cabinet base to meet continuous service demands. Certified by CSA and NSF, it delivers 332,000 BTU of power for large pots, rapid searing, and back-to-back orders without compromising performance.
#@@# Nine Powerful Burners#@#
Nine burners include three front-right non-clog burners, two Pyromax rear-right burners, and four non-clog burners on the left. Heat is evenly distributed across the 60.75" cookline, enabling simultaneous stations for boiling, sauteing, and frying, reducing cook times while maintaining output.
#@@# High Total Output#@#
The 332,000 BTU total ensures sustained high heat for searing and quick temperature recovery during peak service. Chefs maintain consistent cooking temperatures, minimizing delays on complex orders.
#@@# Stainless Construction#@#
The stainless steel front, sides, and shelf resist corrosion and provide a cleanable surface for commercial sanitation. Routine cleaning preserves the unit’s finish and structural integrity.
#@@# Integrated Oven And Cabinet#@#
A standard oven with battery spark ignition and a cabinet base combine baking and storage capacity in one footprint. This setup optimizes floor space while supporting holding, warming, and baking tasks.
#@@# Backriser With Shelf#@#
The 22-1/2" flue riser with hi-shelf offers staging space for pans and prep items while directing ventilation to the hood system. This design enhances workflow and provides accessible storage at eye level.
#@@# Service And Compliance#@#
The unit qualifies for Southbend’s Service First™ program and meets CSA and NSF certifications, ensuring maintenance and regulatory compliance. Manufacturer-backed service options reduce downtime and support health standards.
#@@#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 for ignition and flame stability. Clean grates and burner ports with a brush and detergent, ensuring ports stay clear. Wash oven racks in soapy water; dry before reassembly. Degrease stainless steel with pH-neutral cleaner; polish with grain. Check door seals monthly; replace if worn. Verify gas connections and level range. Schedule annual service via Service First™ for inspection and calibration.