Stop compromising duty cycle for performance. This 60-inch natural gas restaurant range is designed to handle sustained high-volume workloads while delivering precise heat control and robust construction for constant service environments. Operators can achieve consistent cooking results across searing, griddling, and baking stations without frequent adjustments or downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates and burner caps; soak in warm, soapy water and scrub ports with a soft brush. Wipe stainless steel surfaces with mild detergent, rinsing thoroughly. Degrease the 36" griddle with a scraper, then apply a food-safe cleaner; season after drying. Clean oven interiors and racks with approved cleaner and dry fully. Inspect and clean the 22-1/2" flue riser and ventilation to remove grease.#@@#Additional Info#@#Southbend’s 4604AA-3TR-NG 60" natural gas range offers 260,000 BTU, four burners, a 36" griddle, two convection ovens with three racks, thermostatic controls, 6" adjustable legs, stainless steel exterior, and a 22-1/2" flue riser with shelf.#@@#General Info#@#Description #@#
Stop compromising duty cycle for performance. This 60-inch natural gas restaurant range is designed to handle sustained high-volume workloads while delivering precise heat control and robust construction for constant service environments. Operators can achieve consistent cooking results across searing, griddling, and baking stations without frequent adjustments or downtime.
#@@# Burners With Griddle#@#
Four commercial burners plus a right-side griddle provide distributed high output and versatile cookline capability. Each front star/sauté burner and rear non-clog burner supplies a focused flame for rapid boiling and controlled simmering, while the .500-inch griddle plate ensures even heat transfer for consistent searing and flat top cooking.
#@@# Thermostatic Controls#@#
Thermostatic control systems maintain stable oven and griddle temperatures, reducing product variability during peak periods. Chefs can set target values and rely on responsive modulation to keep production temperatures within a narrow band for repeatable results.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition expand simultaneous baking and roasting capacity while speeding cook cycles through forced air circulation. Each oven ships with three racks, enabling layered loading of sheet pans and trays to maximize throughput.
#@@# Heavy Duty Construction#@#
The stainless steel front, sides, shelf, and 6-inch adjustable legs form a durable, serviceable platform that resists corrosion in rigorous kitchen environments. Fabricated materials and a thick griddle plate minimize warping and preserve surface integrity under continuous thermal stress.
#@@# Exhaust Riser With Shelf#@#
A 22-1/2 inch flue riser with a high shelf integrates ventilation elevation and add-on storage to optimize backline space and airflow alignment. The raised shelf provides staging for pans or small tools while the riser channels exhaust away from working surfaces.
#@@#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 for food debris and clean grates after each service to maintain consistent heat transfer. Flush convection oven cavities weekly and remove racks to degrease with alkaline detergent. Verify thermostatic controls calibrate monthly and adjust per manufacturer specifications. Check standing pilot and battery spark ignition assemblies for carbon buildup and replace worn electrodes. Level unit and confirm 6" adjustable legs secure to prevent stress on gas fittings.