Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers focused heat distribution and combined cooktop and charbroiler capacity for operations that require continuous service and consistent results. Equipment designers engineered this unit to integrate ovens, grates, and a chargrill on a single footprint to simplify line workflow and reduce equipment duplication.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove grates and charbroiler plates; scrub with degreaser and hot water. Wipe stainless surfaces with mild detergent; rinse and dry to prevent corrosion. Clean oven interiors after cool down using oven cleaner; scrub racks, dry, and return. Vacuum condenser and vent risers monthly to remove grease and debris. Inspect seals and pilots; replace worn parts. Regular cleaning prevents contamination, fire risk, higher bills, failures, and inspection failures.#@@#Additional Info#@#Southbend’s 60" gas Ultimate Restaurant Range (model 4604AD-2CL) offers 204,000 BTU with six burners, a 36" charbroiler, one standard oven, and one convection oven.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers focused heat distribution and combined cooktop and charbroiler capacity for operations that require continuous service and consistent results. Equipment designers engineered this unit to integrate ovens, grates, and a chargrill on a single footprint to simplify line workflow and reduce equipment duplication.
#@@# Six Burners#@#
Six manual burners provide independent control across the 37.00-inch cooktop surface, enabling simultaneous cooking of multiple menu items. Operators achieve precise heat staging for boiling, frying, and simmering while minimizing cross-interference between pans.
#@@# Charbroiler Section#@#
A 36-inch charbroiler sits to the right, offering direct radiant heat for grilling proteins and vegetables at high throughput. Line cooks produce consistent sear marks and reduced grill cycle time, which supports steady ticket times during peak shifts.
#@@# Dual Oven Configuration#@#
The base includes one standard oven and one convection oven, expanding cooking flexibility for roasting, baking, and reheating tasks. Crew members load multiple racks across the 132.3 cubic foot combined volume to optimize batch cooking and minimize oven time per order.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, riser, and shelf provide corrosion resistance and simplified sanitation for commercial kitchens. Managers maintain regulatory compliance easily because surfaces endure daily cleaning without structural compromise.
#@@# Flue Riser And Shelf#@#
A 22.5-inch flue riser with an integrated shelf organizes service tools and reduces clutter at the back of line stations. Chefs stage pans and utensils within reach, improving sequence efficiency and reducing motion waste.
#@@# Service Ready Design#@#
The unit includes 6-inch adjustable legs and a standing pilot configuration for reliable installation and stable operation on uneven floors.
#@@#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#@#Perform weekly cleaning of burners, grates and charbroiler surfaces to prevent grease accumulation and maintain consistent heat transfer. Remove oven racks and wash in warm, soapy water; inspect door springs and counterweights for wear and lubricate pivot points. Clean condenser and ventilation pathways behind the 22.5" flue riser to preserve airflow. Verify gas connections and pilot operation; tighten fittings and replace damaged seals. Level unit and check 6" adjustable legs for stability.