Stop sacrificing throughput for control. This 60.75" natural gas restaurant range delivers precise heat distribution and continuous output, enabling kitchens to maintain tempo without compromising consistency. Designed for operations that require simultaneous high-temperature searing, charbroiling, and baking, it consolidates multiple cooking stations into a single footprint while meeting CSA and NSF certification standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and turn off supply. Scrape charbroiler grates and trays; degrease with an alkaline cleaner and rinse with water. Clean burners and ports with a soft brush; clear clogs to maintain flame performance. Wipe stainless steel surfaces with non-abrasive cleaner and microfiber cloth; dry to prevent spotting. Vacuum condenser and backriser vents monthly to improve efficiency and lower utility bills. Sanitize oven interiors after cool down to reduce bacteria and ensure CSA/NSF compliance.#@@#Additional Info#@#Southbend’s 4604AA-3CR-NG 60.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75" natural gas restaurant range delivers precise heat distribution and continuous output, enabling kitchens to maintain tempo without compromising consistency. Designed for operations that require simultaneous high-temperature searing, charbroiling, and baking, it consolidates multiple cooking stations into a single footprint while meeting CSA and NSF certification standards.
#@@# Front Burners#@#
Four front burners include two star/sauté burners positioned for rapid searing and two rear non-clog burners that sustain even simmering. Operators can calibrate manual controls for immediate response, effectively reducing cycle time for repeatable production.
#@@# Charbroiler Section#@#
A 36" charbroiler on the right provides concentrated radiant heat for grilling at scale, producing defined sear marks and rapid moisture reduction. Chefs can manage spatial workflow by integrating the charbroiler with adjacent burners for multi-method cooking.
#@@# Oven Capacity#@#
Two convection ovens with battery spark ignition supply simultaneous baking and roasting, each shipped with three racks to expand usable volume. Staff can rotate pans across racks to maintain continuous throughput during peak service.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and adjustable six-inch legs provide corrosion resistance and straightforward cleaning in high-use environments. Facilities can inspect welds and surfaces quickly, preserving appearance and hygiene with minimal downtime.
#@@# Exhaust Integration#@#
A 22-1/2" flue riser with hi-shelf organizes venting and provides elevated storage without extending the footprint. Engineers can connect existing hood systems to the riser to streamline exhaust routing and maintain kitchen safety.
#@@# Service Support#@#
This unit qualifies for a manufacturer service program to simplify maintenance and parts procurement, effectively reducing repair lead times.
#@@#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, pilot assemblies, and gas connections monthly, tightening fittings to prevent leaks. Clean charbroiler grates and oven interiors daily with nonabrasive cleaners and remove carbon buildup with a wire brush. Degrease stainless steel surfaces with a neutral pH solution and polish along the grain. Verify thermostat calibration and adjust per manufacturer specifications quarterly. Ensure proper ventilation and check flue riser clearance.