Built to power high-volume kitchens, this 60-inch gas range combines robust heat output with versatile cooking stations to keep service moving without sacrificing control. Operators achieve consistent searing, charbroiling, sautéing, and baking performance from a single freestanding unit that meets CSA and NSF certifications. Designed for commercial environments, the unit installs on a 6-inch adjustable leg platform and integrates a backriser with a hi-shelf for ventilation and storage convenience.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off fuel line before cleaning. Scrape grates and soak in degreaser; rinse and dry. Wipe stainless steel front, sides, shelf, and legs with mild detergent and a soft cloth. Clean oven interior after cool down; remove racks and wash with hot, soapy water. Vacuum flue riser and condenser areas to remove grease. Inspect seals and pilot assembly; replace worn parts. Perform weekly deep clean to reduce fire risk, lower energy use, and maintain compliance.#@@#Additional Info#@#Southbend's 4604AC-3CR 60" gas range offers 260,000 BTU, four manual burners, a 36" charbroiler, convection oven, cabinet base with three racks, stainless steel front and sides, and a 22-1/2" flue riser.#@@#General Info#@#Description #@#
Built to power high-volume kitchens, this 60-inch gas range combines robust heat output with versatile cooking stations to keep service moving without sacrificing control. Operators achieve consistent searing, charbroiling, sautéing, and baking performance from a single freestanding unit that meets CSA and NSF certifications. Designed for commercial environments, the unit installs on a 6-inch adjustable leg platform and integrates a backriser with a hi-shelf for ventilation and storage convenience.
#@@# Four Burners#@#
Four manual burners deliver immediate, adjustable heat across a range of tasks, supporting simultaneous preparation of multiple pans. Chefs gain rapid response and reliable flame control for sautéing, boiling, and reduction tasks in a continuous service cycle.
#@@# Charbroiler Section#@#
A 36-inch charbroiler on the right provides concentrated radiant heat for grilling and searing applications, producing controlled char and efficient throughput. Line cooks obtain consistent grill marks and high heat transfer for proteins and vegetables under heavy load.
#@@# Convection Oven#@#
A single convection oven with battery spark ignition ensures even heat distribution for baking and roasting while reducing cook times. Kitchen managers realize improved consistency across racks and the ability to scale hot-hold production during peak periods.
#@@# Star Sauté Burners#@#
Two star sauté burners plus two rear non-clog burners combine high-BTU output with serviceable grates to resist clogging under continuous use. Maintenance crews spend less time cleaning, and cooks retain flame integrity for demanding sauté stations.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf provide corrosion resistance and a cleanable surface suited to foodservice sanitation standards. Facility teams benefit from durable exterior panels that withstand frequent cleaning and comply with health inspections.
#@@#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 charbroiler daily; remove debris and clean grates with a nonabrasive brush to maintain heat transfer and prevent clogging. Drain and wipe oven interior after cool-down; scrub racks with warm, soapy water and dry before reinstalling. Verify gas connections and standing pilot for leaks using approved leak solution; tighten fittings when required. Lubricate control knobs quarterly and calibrate thermostat annually to ensure consistent output.