Stop compromising throughput for consistency. This 60" natural gas range delivers concentrated heat and charbroiler capacity to sustain high-volume kitchens. Its 204,000 BTU output and stainless-steel construction ensure thermal performance and durability for restaurants, hospitals, universities, and large foodservice operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn gas off and allow the range to cool. Remove grates and charbroiler plates; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel surfaces with mild detergent, rinse, and dry to prevent streaks. Vacuum debris from backriser and clean vent shelf. Clean oven interiors with manufacturer-approved cleaner; wipe door seals and hinges. Clean condenser coils and burners regularly to prevent grease buildup and reduce fire risk. Reassemble when fully dry.#@@#Additional Info#@#Southbend's 4602DD-3CL-NG 60" Natural Gas Ultimate Restaurant Range delivers 204,000 BTU with four non-clog burners, 36" charbroiler, two standard ovens, stainless steel exterior, 22.5" flue riser and 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This 60" natural gas range delivers concentrated heat and charbroiler capacity to sustain high-volume kitchens. Its 204,000 BTU output and stainless-steel construction ensure thermal performance and durability for restaurants, hospitals, universities, and large foodservice operations.
#@@# Four Non-Clog Burners#@#
Four sealed burners provide concentrated flame control across a 37" cooktop, enabling multiple cookware stations. Operators achieve consistent boil and sear profiles while reducing burner maintenance downtime.
#@@# Integrated Charbroiler#@#
A 36" charbroiler on the right handles direct grilling without needing a separate unit, reducing footprint and simplifying layout. It integrates with the cooktop to deliver charred sear characteristics for proteins at scale.
#@@# Stainless Steel Exterior#@#
Stainless steel front, sides, and shelf resist corrosion and withstand frequent cleaning. Maintenance teams benefit from abrasion resistance and easy sanitation, meeting NSF and CSA standards.
#@@# Dual Standard Ovens#@#
Two ovens beneath the cooktop expand roasting, braising, and holding capacity without interrupting stovetop use. Spring-assisted doors and full-size pan compatibility streamline batch cooking.
#@@# Backriser With Shelf#@#
A 22.5" flue riser with shelf offers storage and ventilation alignment, creating staging space for pans and seasonings. The design channels heat and maintains a consistent work surface.
#@@# Adjustable Support Feet#@#
Six-inch adjustable legs ensure leveling on uneven floors, maintaining stability and optimizing draft across the cooktop and charbroiler. Technicians can calibrate installation for gas flow and seal integrity.
Specifications: 204,000 BTU heat output, manual controls, freestanding design, 132.3 cubic feet oven volume, and 34" depth. Certified to CSA and NSF standards, it qualifies for the Service First program.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler grates weekly; remove and soak grates in warm, soapy water, then air dry before reinstalling. Clean stainless steel exterior with a nonabrasive detergent and soft cloth; rinse and dry to prevent spotting. Vacuum the oven cavity and wipe interiors after cool down; check spring-assisted, counterweight doors for smooth travel and adjust hinges if misaligned. Verify gas connections and test standing pilot; schedule annual CSA/NSF compliance service.