Built for high-volume kitchens where uptime and output are critical, this 60" gas restaurant range delivers concentrated heat via six non-clog burners and a right-side griddle for continuous service. Producing 300,000 BTU total, it enables rapid searing, boiling, and griddle work while maintaining consistent temperatures for plated service and prep lines. Stainless steel construction and a 22-1/2" flue riser with a shelf integrate ventilation and storage without sacrificing workspace.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates, racks, and wipe debris. Clean burners and grates with degreaser; rinse and dry. Scrub griddle with cleaner, season as directed. Vacuum flue riser and condenser to remove grease. Wipe stainless surfaces with soap; polish if needed. Reinstall parts, check seals and ignition. Regular cleaning prevents contamination, fires, inefficiency, and inspection failures.#@@#Additional Info#@#Southbend's 4602DD-2GR 60" gas range offers 300,000 BTU, six burners, a 24" griddle, two ovens, stainless steel build, 22-1/2" flue riser with shelf, NSF/CSA certifications, and 6" adjustable legs.#@@#General Info#@#Description #@#
Built for high-volume kitchens where uptime and output are critical, this 60" gas restaurant range delivers concentrated heat via six non-clog burners and a right-side griddle for continuous service. Producing 300,000 BTU total, it enables rapid searing, boiling, and griddle work while maintaining consistent temperatures for plated service and prep lines. Stainless steel construction and a 22-1/2" flue riser with a shelf integrate ventilation and storage without sacrificing workspace.
#@@# Six Non-Clog Burners#@#
Six sealed burners provide distributed heat control, ensuring multi-pot operations without flame interruption. Users get predictable temperature response for sautéing, boiling, and pan work, reducing cycle times during peak service.
#@@# Right Side Griddle#@#
The 24" griddle offers a flat cooking surface with 1/2" plate thickness for even heat transfer. Operators achieve consistent searing and throughput for proteins and breakfast items with minimal temperature adjustments.
#@@# Dual Standard Ovens#@#
Two standard ovens provide parallel baking and roasting with battery spark ignition. Each oven includes one rack, supporting sheet pans and bulk trays. Chefs manage simultaneous cook profiles, improving scheduling and reducing staging time.
#@@# Stainless Steel Exterior#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation. Maintenance teams clean and inspect easily, ensuring compliance with NSF and CSA certifications.
#@@# Backriser With Shelf#@#
The 22-1/2" flue riser includes a hi-shelf for warming and staging while channeling exhaust vertically for hood integration. Staff consolidate plated items and peripherals at an accessible height, improving ergonomics and throughput.
#@@# Adjustable Legs And Stability#@#
Six-inch adjustable legs ensure precise leveling on uneven floors, maintaining stable combustion and even griddle contact. Technicians achieve accurate installation, reducing vibration and wear during operations.
#@@#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#@#Maintain the Southbend 4602DD-2GR range by scheduling weekly burnoff cycles on the griddle and ovens to remove residues. Clean burners and wavy grates daily; soak grates in warm, soapy water and clear venturi tubes of debris. Vacuum condenser and underside monthly to prevent heat buildup. Inspect door seals and adjustable legs quarterly; tighten fasteners and level the unit. Verify pilot and ignition operation before each shift and document maintenance actions.