Stop compromising throughput for control. This 60.75-inch gas restaurant range delivers robust, repeatable performance for high-volume kitchens, combining 313,000 BTU total output with a flexible cooking surface and integrated oven capacity. Designed for commercial operators, it provides consistent heat distribution, durable stainless-steel surfaces, and service-oriented certifications tailored to professional culinary environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range before cleaning. Remove grates and racks; soak in warm, soapy water and scrub grease. Wipe stainless steel surfaces with mild detergent and a soft cloth; rinse and dry. Clean burner ports with a soft brush; reassemble securely. Degrease the oven interior, then rinse and dry. Vacuum condenser coils and check vents to reduce fire risk and improve efficiency. Regular cleaning prevents contamination and equipment failure.#@@#Additional Info#@#Southbend’s 4602DC-7L 60.75" gas restaurant range offers 313,000 BTU with eight manual burners, four Pyromax units, stainless steel front and sides, a standard oven with battery spark ignition, and a cabinet base.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60.75-inch gas restaurant range delivers robust, repeatable performance for high-volume kitchens, combining 313,000 BTU total output with a flexible cooking surface and integrated oven capacity. Designed for commercial operators, it provides consistent heat distribution, durable stainless-steel surfaces, and service-oriented certifications tailored to professional culinary environments.
#@@# Top-Tier Heat#@#
Delivering 313,000 BTU, the range provides immediate, high-intensity heat across eight burners to support simultaneous heavy-duty cooking. Operators gain fast boil times and strong sear capability for rapid turnaround during peak service periods.
#@@# Flexible Burner Array#@#
Configure cooking tasks across four pyromax burners on the left and four non-clog burners on the right, enabling rapid transitions between high-heat searing and steady simmering. Chefs achieve precise pan placement and workload segmentation for complex menu production.
#@@# Durable Construction#@#
Constructed with stainless-steel front, sides, and shelf, the unit withstands daily commercial demands while simplifying sanitation and maintenance. Staff reduce cleaning time and maintain professional kitchen aesthetics with corrosion-resistant surfaces.
#@@# Oven And Storage#@#
Include a standard oven and a cabinet base to consolidate cooking and storage in a single footprint, optimizing back-of-house workflow. Staff can roast or bake while using the cooktop for high-volume stove tasks, minimizing kitchen congestion.
#@@# Service-Minded Design#@#
Meet CSA and NSF certifications and qualify for the manufacturer’s Service First program, which supports uptime and parts access for continuous operation. Managers protect production schedules and reduce downtime with documented service pathways.
#@@#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 food debris to prevent clogging and maintain consistent heat output. Clean stainless steel surfaces with a soft cloth and a mild detergent; rinse and dry to avoid streaking. Verify gas connections and fittings monthly for leaks using approved soap solution; tighten or replace components as needed. Calibrate oven temperature quarterly and adjust pilot assemblies per manufacturer guidelines to ensure accurate performance.