Built for continuous service in demanding kitchens, this 60-inch gas range delivers concentrated power across a versatile cooking surface while maintaining consistent temperature control for high-volume production. Operators benefit from a compact footprint that combines six non-clog burners, a full charbroiler, and dual oven capacity to support simultaneous cooking tasks without workflow disruption. The stainless steel construction and service program compatibility reduce downtime risk and simplify lifecycle management.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shutoff valve before cleaning. Scrape grates and charbroiler while warm to remove grease; soak removable parts in hot water with degreaser. Wipe stainless steel surfaces with non-abrasive cleaner and a soft cloth. Clean oven interiors with approved oven cleaner; rinse and dry. Vacuum condenser and backriser vent to prevent fires and improve efficiency. Inspect door seals and legs; tighten hardware. Follow CSA and NSF guidelines for safe, regular maintenance.#@@#Additional Info#@#Southbend's 4604AD-2CR 60" gas range delivers 204,000 BTU with six non-clog burners, a 36" charbroiler, one standard oven and one convection oven, stainless steel construction, 6" adjustable legs, 22.5" flue riser with shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for continuous service in demanding kitchens, this 60-inch gas range delivers concentrated power across a versatile cooking surface while maintaining consistent temperature control for high-volume production. Operators benefit from a compact footprint that combines six non-clog burners, a full charbroiler, and dual oven capacity to support simultaneous cooking tasks without workflow disruption. The stainless steel construction and service program compatibility reduce downtime risk and simplify lifecycle management.
#@@# Non-Clog Burners#@#
Six non-clog burners provide distributed heat across the 37-inch cooktop, enabling concurrent frying, boiling, and simmering operations. Chefs achieve repeatable results with robust flame response while maintenance teams spend less time clearing obstructions.
#@@# Wavy Grates#@#
Wavy grates stabilize cookware and improve heat transfer from flame to pan, reducing hotspots and enhancing sear uniformity. Staff experience easier pan handling during rapid service periods.
#@@# Charbroiler Section#@#
A 36-inch charbroiler on the right delivers direct radiant heat for grilling and finishing proteins, expanding menu capabilities without adding separate equipment. Kitchen leaders gain charred texture and grill marks while preserving line space.
#@@# Dual Oven Configuration#@#
A standard oven plus a convection oven provide flexible baking and roasting capacity within a single unit, with four adjustable racks and 132.3 cubic feet of usable volume to stage multiple pans. Culinary teams schedule parallel bake cycles and reduce hold times for plated service.
#@@# Stainless Steel Construction#@#
Front, sides, and shelf use stainless steel for corrosion resistance and surface hygiene, matching sanitation requirements for institutional kitchens and hospitality settings. Cleaning routines remain straightforward, and inspection readiness improves.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris for consistent flame and heat. Clean charbroiler grates after each shift with a stiff brush and degreaser to prevent buildup. Degrease stainless steel with a pH-neutral cleaner and soft cloth; rinse and dry to avoid streaks. Verify gas connections and test pilots monthly; tighten fittings and replace faulty parts. Level the unit and set 6" adjustable legs for even load. Rotate oven racks and clean interiors with approved agents; avoid abrasive pads.