Stop compromising throughput for control. This commercial gas range delivers sustained power and dependable operation for kitchens that demand continuous output and precise heat management. Designed for high-volume restaurant and institutional use, this unit organizes cooking stations around a robust cooktop and dual oven configuration to keep service steady and consistent.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let surfaces cool. Remove grates and racks; soak in hot, soapy water. Scrub burners and grates with a non-abrasive brush; check burner ports for clogs. Wipe stainless steel with a mild detergent and soft cloth; rinse and dry to avoid streaks. Clean ovens with approved cleaner; replace one rack per oven. Vacuum condenser coils and check 6" legs for stability. Regular cleaning reduces bacteria, fire risk, energy use, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend's 4602DD 60" gas range offers 360,000 BTU from ten non-clog burners, two standard ovens with battery spark ignition, a 22.5" flue riser with a heavy-duty shelf, stainless steel exterior, CSA and NSF certified, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This commercial gas range delivers sustained power and dependable operation for kitchens that demand continuous output and precise heat management. Designed for high-volume restaurant and institutional use, this unit organizes cooking stations around a robust cooktop and dual oven configuration to keep service steady and consistent.
#@@# Ten Burners#@#
Ten non-clog open burners provide concurrent high-heat zones for multiple pots and pans, enabling simultaneous preparation of large production runs. Operators gain consistent flame distribution and rapid recovery between tasks, reducing cook time per batch.
#@@# Wavy Grates#@#
Wavy grates support heavy cookware while directing spills away from flames to lower flare events and simplify cleaning. Chefs experience stable pan contact and predictable heat transfer across the cooktop surface.
#@@# Dual Ovens#@#
Two standard ovens with battery spark ignition expand production capacity and allow cross-utilization for baking and holding applications. Each oven ships with one rack and offers independent manual control for staggered cook cycles.
#@@# High Heat Output#@#
The system produces 360,000 BTU total, delivering aggressive searing and sustained boil performance for continuous service. Kitchens accelerate throughput for high-volume sautéing, boiling, and braising operations without loss of temperature control.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and withstand daily wear in commercial settings. Maintenance crews find surfaces easy to sanitize and durable against frequent cleaning protocols.
#@@# Adjustable Legs#@#
Six-inch stainless steel adjustable legs allow precise leveling on uneven floors to maintain stable work heights and safe equipment placement. Technicians access undercarriage points without full disassembly for routine inspection.
#@@#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 daily and clear debris from wavy grates to maintain consistent flame and heat distribution. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth after each service to prevent corrosion. Service pilot and ignition assemblies monthly; replace worn components using CSA‑compliant parts. Level the 60" range and verify 6" adjustable legs for stability. Descale gas lines annually and confirm 360,000 BTU output under load; document maintenance for warranty.