Stop sacrificing output for control. This 60.75" commercial gas range combines concentrated power with engineered workflow features to keep high-volume kitchens consistent and productive. Operators obtain 175,000 BTU total heat output and a reinforced stainless steel envelope that resists daily wear while simplifying sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas supply before cleaning. Remove grates and wipe burners with a stiff brush and mild detergent; rinse and air dry. Scrape griddle with a spatula while warm, then clean with hot water and non-abrasive pad. Vacuum condenser coils and wipe refrigeration surfaces to improve efficiency. Degrease oven interior and vents; check and clear flue riser. Inspect seals and hinges; tighten or replace worn parts. Sanitize food-contact surfaces and document each cleaning.#@@#Additional Info#@#Southbend’s 4604AC-7L-NG 36.5" natural gas range offers 175,000 BTU, eight burners, a 36" griddle, stainless steel build, convection oven with spring door, three racks, 22.5" flue riser, 6" adjustable legs, 120V/5.9A, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60.75" commercial gas range combines concentrated power with engineered workflow features to keep high-volume kitchens consistent and productive. Operators obtain 175,000 BTU total heat output and a reinforced stainless steel envelope that resists daily wear while simplifying sanitation.
#@@# Eight Burners#@#
Eight open burners deliver distributed heat for simultaneous high-capacity cooking, supporting varied pans and tasks. Chefs achieve precise manual flame control across all burners to balance rapid searing and low-heat simmering.
#@@# Left Griddle Surface#@#
A 36" left griddle integrates flat-top cooking alongside open burners, enabling pancakes, burgers, and sautéed items to run concurrently without cross-equipment transfers. Staff reduce service time by staging griddle production adjacent to burner stations.
#@@# Single Oven Capacity#@#
The unit includes a standard oven sized to accept full pans with three racks and 132.3 cubic feet of cooking volume, allowing continuous bake and roast cycles during peak periods. Crews maintain throughput while the oven’s spring-assisted, counterweight door supports fast, safe access.
#@@# Robust Construction#@#
Stainless steel front, sides, shelf, and a 22.5" flue riser provide structural durability and corrosion resistance for intense operations. Facilities benefit from a hygiene-friendly exterior that withstands frequent cleaning and meets NSF requirements.
#@@# Service and Certifications#@#
This range carries CSA, cCSAus, and NSF certifications and qualifies for the manufacturer’s Service First program, ensuring compliance and a defined service pathway. Managers gain predictable maintenance options and documentation for regulatory inspections.
#@@# Adjustable Installation#@#
Six-inch adjustable legs and a freestanding installation type allow fast leveling on uneven floors and flexible placement within kitchen footprints.
#@@#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 food debris; remove and soak grates in warm, soapy water and scrub with a nonabrasive brush. Flush drip trays and wipe stainless steel surfaces with a mild alkaline cleaner, then rinse and dry to prevent corrosion. Verify standing pilot and battery spark ignition function weekly and replace batteries or igniters as needed. Level the unit and check 6" adjustable legs and flue riser for secure mounting and gas leaks before each shift.