Stop sacrificing throughput for control. This freestanding commercial gas range delivers targeted cooking power and versatile surface options to support continuous service in busy kitchens. Designed for professional operators, it combines a left griddle, two star/sauté burners, and a single oven to streamline production without complicating workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow cooling. Scrape grease from griddle and burners; vacuum loose debris from backriser and vent. Wash stainless surfaces with mild detergent and warm water; rinse and dry to prevent corrosion. Clean oven interior with non-abrasive cleaner; remove racks and soak in warm, soapy water. Degrease condenser coils and inspect door seals. Record cleaning dates to support CSA and NSF compliance and reduce fire risk, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend’s 4604AA-4GL-NG Ultimate Restaurant Range offers 175,000 BTU, two star/sauté burners, a 36" griddle, manual controls, one standard oven, stainless steel, 6" adjustable legs, 120v, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This freestanding commercial gas range delivers targeted cooking power and versatile surface options to support continuous service in busy kitchens. Designed for professional operators, it combines a left griddle, two star/sauté burners, and a single oven to streamline production without complicating workflow.
#@@# Top Heat Distribution#@#
The unit produces 175,000 BTU total, concentrating energy where chefs need it for rapid searing and sustained heat. Operators gain consistent results across pans and griddle plates, reducing rework during peak periods.
#@@# Left Griddle Surface#@#
A 36-inch griddle on the left provides a 1/2" thick plate that sustains even contact and minimizes hot spots. Staff achieve uniform browning and rapid cook cycles for proteins, eggs, and sandwich items.
#@@# Two Sauté Burners#@#
Two star burners deliver focused flame for pan work and sauce reduction while manual controls allow immediate adjustments. Chefs retain precise control over temperature transitions during rapid service.
#@@# Oven Capacity#@#
A single standard oven with battery spark ignition supports holding, roasting, and batch cooking without external equipment. Kitchen teams expand menu flexibility while keeping the footprint compact.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and adjustable 6-inch legs provide durable corrosion resistance and simplify daily sanitation. Maintenance teams access removable grates and lift-off components for faster cleaning.
#@@# Vent Risers and Shelf#@#
A 22-1/2-inch flue riser with shelf organizes backline workflow and routes combustion products safely into ventilation. Facilities staff integrate the range into existing hood systems while preserving vertical storage for small tools.
#@@# Technical Compliance and Service#@#
The range meets NSF and CSA listings and operates on natural gas with 120v electrical requirements at 5.9 amps and 60 Hz, phase 1.
#@@#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 and griddle daily; remove debris and flame ports with a soft brush to ensure consistent ignition. Drain and clean oven pans weekly; scrub grates and griddle with manufacturer-approved cleaners, then season griddle to prevent corrosion. Tighten gas fittings and test for leaks monthly using approved leak solution. Verify vent clearance and clean the backriser shelf quarterly. Replace worn door seals and inspect pilot and spark systems per CSA guidelines to maintain safe operation.