Stop sacrificing workflow for equipment limitations. This 60" natural gas restaurant range delivers concentrated heat management, integrated charbroiler capacity, and durable construction to support continuous service in busy kitchens while maintaining consistent results across the line.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the natural gas supply. Remove grates and charbroiler plates; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel surfaces with mild detergent and a soft cloth. Clean oven interiors with manufacturer-approved cleaner; remove racks and dry before reinstalling. Vacuum condenser and vent flue riser regularly to prevent grease buildup and fire risk. Inspect seals and legs; tighten hardware to avoid breakdowns and fail CSA or NSF checks.#@@#Additional Info#@#Southbend’s 4602DD-2CL-NG 60" natural gas range offers 204,000 BTU with six burners, a 36" charbroiler, two ovens, and a 22.5" flue riser; stainless steel, 6" adjustable legs, CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing workflow for equipment limitations. This 60" natural gas restaurant range delivers concentrated heat management, integrated charbroiler capacity, and durable construction to support continuous service in busy kitchens while maintaining consistent results across the line.
#@@# Cooktop Precision#@#
Six non-clog burners provide staged heat output across a 37.00" cooktop surface, enabling simultaneous high-heat searing and gentle simmering without cross-interference. Operators gain repeatable temperature control with manual valves that simplify adjustments during peak periods.
#@@# Integrated Charbroiler#@#
A 36" charbroiler sits on the right side to expand menu capability for grilled proteins while conserving footprint compared with separate units. Chefs access direct radiant heat for defined sear marks and reduced cook cycles when demand spikes.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and shelf resist corrosion and allow pressure cleaning protocols common in institutional kitchens. The 6" adjustable legs permit precise leveling on uneven floors to preserve door seals and oven performance.
#@@# Oven Capacity#@#
Two standard ovens with spring-assisted counterweight doors deliver a combined cubic volume of 132.3 Cu.Ft and accept full-size sheet pans and racks. Staff manage batch cooking and holding tasks with predictable internal volumes and manual controls.
#@@# Exhaust and Service Access#@#
A 22-1/2" flue riser with hi-shelf integrates venting and staging for plated items while clearing wall space for back-of-house workflows. The unit qualifies for a manufacturer service program to streamline maintenance and reduce downtime.
#@@# Certifications and Fuel#@#
CSA and NSF certifications validate compliance with common commercial safety and sanitation standards for natural gas equipment. Total input of 204,000 BTU supplies the heat load required for continuous, high-volume operations while using natural gas infrastructure.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to prevent flame obstruction. Clean charbroiler grates after each service with a stiff brush and degreaser; rinse and dry. Empty and wash oven pans, wiping interior surfaces with a mild alkaline cleaner; avoid bleach on stainless steel. Verify pilot ignition and test manual controls monthly for consistent spark and flame. Adjust 6" legs to level the unit and check flue riser clearance quarterly.