For high-volume kitchens needing broad cooking capacity and precise control, this commercial natural gas range offers consistent thermal output and durable construction for continuous use. Its 175,000 BTU rating and combination of burners with a left griddle enable high-throughput production across diverse menu items. Stainless steel surfaces, a full flue riser with shelf, and service-oriented features simplify maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Remove grates, griddle plate and racks. Scrape carbon from griddle and burners; vacuum loose debris. Wash grates, racks and griddle with warm, soapy water; use non-abrasive pad for stainless steel. Clean oven interior with manufacturer-approved cleaner; wipe door seals and dry. Inspect and clean condenser/vent riser and pilot areas to prevent grease buildup. Reassemble when fully dry and restore gas supply.#@@#Additional Info#@#Southbend 4604AA-6R-NG Natural Gas restaurant range delivers 175,000 BTU with nine burners, left griddle, stainless steel exterior, two convection ovens, 22.5" flue riser, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
For high-volume kitchens needing broad cooking capacity and precise control, this commercial natural gas range offers consistent thermal output and durable construction for continuous use. Its 175,000 BTU rating and combination of burners with a left griddle enable high-throughput production across diverse menu items. Stainless steel surfaces, a full flue riser with shelf, and service-oriented features simplify maintenance.
#@@# Nine Burners#@#
Nine open burners distribute heat across the cooktop, allowing multiple pots and pans to operate simultaneously without interference. Each burner offers manual control for quick adjustments and consistent flame performance under demand.
#@@# Left Griddle#@#
A 36" left griddle expands flat-top cooking capacity, providing uniform heat for searing, griddling, and breakfast service. Its placement clusters flat-top and open-flame tasks for optimized workflow.
#@@# Standard Oven#@#
The standard oven includes a spring-assisted door to reduce strain during frequent use. Interior dimensions of 26.00" W x 24.00" D x 14.00" H and three racks accommodate sheet pans and trays for batch roasting or holding.
#@@# High Heat Output#@#
The 175,000 BTU total heat output supports rapid boil-downs, sustained sautés, and heavy searing during full service. This rating suits commercial workflows in restaurants, hospitals, universities, and catering operations.
#@@# Durable Construction#@#
Stainless steel surfaces resist corrosion and simplify sanitation in regulated environments. Adjustable 6" legs ensure stability on uneven floors during peak production.
#@@# Vent Riser With Shelf#@#
A 22.5" flue riser with hi-shelf provides elevated storage and ventilation integration. The shelf supports prep staging while keeping controls and cooking surfaces within reach.
Technical specifications include natural gas power, manual controls, 120 V electrical for ignition, 5.9 amps at 60 Hz single phase, and cCSAus, CSA, and NSF certifications.
#@@#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 for debris; remove and soak grates in warm, soapy water weekly. Clean stainless steel surfaces with a neutral detergent and soft cloth; rinse and dry to prevent streaking. Vacuum condenser and vent openings monthly to maintain airflow. Verify standing pilot and battery spark ignition components monthly; replace batteries and worn seals immediately. Level the unit and check 6" adjustable legs before each service.