When production schedules demand continuous output without compromising quality, this 60" natural gas restaurant range ensures consistent heat distribution and high throughput for commercial kitchens. It combines six burners, a left-side griddle, and dual convection ovens to handle searing, sautéing, griddling, and baking in high-volume foodservice environments. Factory-certified components and stainless-steel construction ensure durability for restaurants, institutions, and hospitals.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilots. Scrape griddle and remove grease with a 1:10 water to degreaser solution, rinse and dry. Wipe burners, grates and stainless surfaces with non-abrasive detergent and a soft cloth. Vacuum condenser and clear 22-1/2" flue riser shelf and vents. Clean oven interiors and racks with oven cleaner, rinse and dry; replace 3 racks per oven. Check 6" adjustable legs and seals. Repeat weekly; document procedures to pass inspections.#@@#Additional Info#@#Southbend's 4604AA-2GL-NG 60" gas range offers 310,000 BTU, six burners, 24" griddle, two convection ovens with spark ignition, three racks each, stainless steel exterior, 22.5" flue riser, 6" legs, NSF and CSA certified.#@@#General Info#@#Description #@#
When production schedules demand continuous output without compromising quality, this 60" natural gas restaurant range ensures consistent heat distribution and high throughput for commercial kitchens. It combines six burners, a left-side griddle, and dual convection ovens to handle searing, sautéing, griddling, and baking in high-volume foodservice environments. Factory-certified components and stainless-steel construction ensure durability for restaurants, institutions, and hospitals.
#@@# Six Open Burners#@#
Six manual burners provide primary stovetop capacity, allowing multiple pots and pans to operate simultaneously. Each burner delivers strong thermal input for rapid boiling and sustained searing across heavy-duty cookware.
#@@# Left Griddle Plate#@#
The 24" left griddle plate with .500" thickness ensures even heat for proteins, sandwiches, and breakfast items. Thick construction maintains stable temperatures under continuous use, reducing cold spots and improving consistency.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition expand baking and holding capacity, accelerating cook cycles with forced-air circulation. Each oven includes three racks to maximize interior space and support batch scheduling.
#@@# High Total BTU#@#
The unit produces 310,000 BTU total, providing energy for simultaneous high-load operations across burners and griddle. Elevated heat output shortens cook times and meets the demands of cafeterias, universities, and large restaurants.
#@@# Stainless Steel Exterior#@#
Stainless steel front, sides, and hi-shelf ensure hygiene and durability, allowing aggressive cleaning without surface damage. The backriser with 22-1/2" flue riser and shelf organizes ventilation and adds storage above the cooking line.
#@@# Serviceable Installation Features#@#
Six-inch adjustable legs enable leveling on uneven floors for countertop alignment and safety. Standing pilots for burners and ovens simplify maintenance and reduce downtime.
#@@#Delivery Details#@#
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• 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 weekly and clean debris with a soft brush to maintain flame patterns. Scrape the .500" griddle plate after each service and finish with a nonabrasive cleanser. Vacuum condenser and backriser monthly to prevent heat buildup. Check gaskets and door seals; replace if worn. Lubricate knobs quarterly and test pilot and ignition for reliable starts. Record maintenance dates and actions.