Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated heat and continuous operation for busy kitchens that require reliable production and consistent cooking performance. Designed for commercial service, the unit combines six non-clog burners, an integrated charbroiler, and dual ovens to support back-to-back meal periods without compromise.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the gas appliance and shut off the Natural Gas supply. Remove grates and charbroiler components; soak in warm, soapy water and scrub. Wipe stainless steel front and sides with mild detergent; rinse and dry. Clean oven interiors with approved degreaser and wash racks separately. Vacuum backriser and condenser areas to remove grease. Inspect seals and burners; replace worn parts. Regular cleaning prevents fires, illness, higher bills, and equipment failure.#@@#Additional Info#@#Southbend’s 4602DD-2CR-NG 60" natural gas range offers 316,000 BTU with six non-clog burners, a 24" charbroiler, two ovens with spark ignition, stainless steel front and sides, 22-1/2" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated heat and continuous operation for busy kitchens that require reliable production and consistent cooking performance. Designed for commercial service, the unit combines six non-clog burners, an integrated charbroiler, and dual ovens to support back-to-back meal periods without compromise.
#@@# Six Burners#@#
Six non-clog burners provide direct, even heat and allow simultaneous multitasking across multiple pots and pans. Operators maintain precise flame adjustment using manual controls, enabling repeatable results for sautéing, boiling, and pan-searing.
#@@# Charbroiler Section#@#
A 24-inch charbroiler sits on the right side to sear proteins and impart grill marks while maintaining throughput. The wavy grates promote even heat distribution and reduce flare-ups, supporting consistent product finish under continuous use.
#@@# Dual Ovens#@#
Two standard ovens feature battery spark ignition and include one rack per oven, enabling parallel roasting and holding tasks. Chefs can stage different preparations simultaneously, reducing cycle times and improving kitchen flow.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and riser deliver corrosion resistance and simplify sanitation procedures in high-volume environments. Staff complete routine cleaning faster and maintain a professional appearance with fewer maintenance interruptions.
#@@# High Output#@#
The range produces 316,000 BTU total, providing the capacity needed for heavy production schedules and large pans. Kitchens accelerate cook times and handle peak service demands without overturning set menus or reducing portion sizes.
#@@# Service And Compliance#@#
Equipped with a 22-1/2-inch flue riser with hi-shelf and 6-inch adjustable legs, the unit installs securely and integrates with standard kitchen ventilation layouts.
#@@#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#@#Service technicians should inspect burners weekly and remove debris to prevent clogging. Replace any damaged gaskets and test standing pilot and battery spark ignition monthly to ensure reliable ignition. Clean charbroiler grates after each shift and descale grease trays weekly using a foodservice-safe degreaser. Verify level and secure 6" adjustable legs quarterly. Record maintenance actions and schedule CSA and NSF compliance checks annually.