Stop sacrificing output for control. This 60.75" gas restaurant range delivers focused power and consistent heat across multiple cooking surfaces, enabling continuous service during peak periods. Operators gain high production capacity without compromising process control, supported by durable stainless steel construction and certified safety compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and wait for surfaces to cool. Remove grates and charbroiler parts; soak in warm water with degreaser for 10–15 minutes, then scrub with a non-abrasive pad. Wipe stainless steel fronts and sides with mild detergent and a soft cloth. Clean oven interiors with approved cleaner; remove racks and wash separately. Vacuum condenser and backriser passages; clear grease from vents. Inspect seals and burners; replace worn parts. Dry all components completely before restoring gas and power.#@@#Additional Info#@#Southbend's 4604AD-3CL 60.75" gas range delivers 305,000 BTU with two star/sauté burners, two rear non-clog burners, a 36" charbroiler, one standard oven, and one convection oven.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60.75" gas restaurant range delivers focused power and consistent heat across multiple cooking surfaces, enabling continuous service during peak periods. Operators gain high production capacity without compromising process control, supported by durable stainless steel construction and certified safety compliance.
#@@# High BTU Output#@#
305,000 BTU total concentrates heat capacity for heavy production environments, allowing simultaneous use of charbroiler zones and four high-performance burners. Chefs maintain consistent sear and boil rates across multiple stations, reducing cook time and increasing line throughput.
#@@# Charbroiler Integration#@#
Integrated 36" charbroiler on the left provides direct radiant and searing performance for proteins and vegetables, enabling grill-style cooking within the same footprint. Staff reduce transfer time between appliances and streamline station layout for continuous service.
#@@# Dual Oven Configuration#@#
One standard oven paired with one convection oven offers flexible thermal management, supporting roasting, baking, and high-volume holding operations. Teams execute multi-method cooking schedules, using convection for even bake cycles and the standard oven for traditional roasting tasks.
#@@# Burner Arrangement#@#
Two front star/sauté burners and two rear non-clog burners create zoned top cooking with high-intensity options forward for rapid response. Line cooks access immediate high heat for sauté and rapid reduction while maintaining reliable rear-zone simmering or finishing.
#@@# Durable Construction#@#
Stainless steel front, sides, and hi-shelf riser with 6" adjustable legs deliver corrosion resistance and field-level stability on uneven kitchen floors. Maintenance crews perform routine cleaning and inspections with fewer corrosion-related service events.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly; remove food debris with a brush to prevent clogging and maintain heat output. Clean charbroiler grates after each service; soak in warm, soapy water, scrub with a nonabrasive pad, and dry thoroughly to prevent corrosion. Wipe stainless steel surfaces with a damp cloth and mild detergent; polish along the grain. Verify door seals and hinges monthly; tighten fasteners and replace worn seals. Flush oven interiors quarterly; check pilot and spark ignition.