Built for relentless service and precise heat delivery, this 60-inch gas restaurant range combines heavy-duty construction with focused cooking capacity to handle continuous high-volume production. Operators gain immediate access to concentrated power across a 37-inch cooktop and integrated charbroiler, enabling simultaneous searing, sautéing, and broiling without compromise. Technicians will appreciate service-first compatibility for streamlined maintenance and uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Remove grates and charbroiler plates; soak in hot water with degreaser for 10–20 minutes, scrub, rinse, and dry. Wipe stainless steel with mild detergent, rinse, and buff dry. Clean oven interiors after cooling: remove racks, scrub with oven-safe cleaner, rinse, and dry. Vacuum condenser coils and inspect 22.5” flue riser and vent for grease; degrease vents monthly. Check seals and legs; tighten as needed.#@@#Additional Info#@#Southbend's 4604AD-3CR 60" gas range delivers 305,000 BTU with four non-clog burners, a 36" charbroiler at right, a standard and a convection oven, stainless steel exterior, 6" adjustable legs, a 22.5" flue riser with hi-shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for relentless service and precise heat delivery, this 60-inch gas restaurant range combines heavy-duty construction with focused cooking capacity to handle continuous high-volume production. Operators gain immediate access to concentrated power across a 37-inch cooktop and integrated charbroiler, enabling simultaneous searing, sautéing, and broiling without compromise. Technicians will appreciate service-first compatibility for streamlined maintenance and uptime.
#@@# Cooktop Power#@#
Four non-clog burners deliver concentrated output across the 37-inch cooktop, providing rapid boil and controlled simmer for multiple pans at once. Controlled manual operation offers direct modulation of flame to match production tempo and recipe requirements.
#@@# Integrated Charbroiler#@#
A 36-inch charbroiler sits to the right for high-heat searing and grill marks while freeing flat top space for other tasks. Wavy grates promote even contact and efficient heat transfer for consistent results across batches.
#@@# Oven Versatility#@#
The unit includes one standard oven and one convection oven, expanding capacity for baking, roasting, and holding without sacrificing cooktop availability. Spring-assisted, counterweight doors and four rack positions simplify loading and unloading during peak periods.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and flue riser resist corrosion and support repeated cleaning cycles typical in commercial kitchens. Six-inch adjustable legs allow precise leveling on uneven floors to maintain safe operation.
#@@# Exhaust Integration#@#
A 22.5-inch flue riser with hi-shelf provides a compact venting solution and adds convenient storage above the range for pans or utensils. Backriser design concentrates exhaust routing and keeps the workspace organized.
#@@# Compliance and Service#@#
Certified to CSA and NSF standards, the range meets regulatory requirements for commercial cooking environments and simplifies approval processes.
#@@#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 weekly and remove debris that restricts flame; use a brass brush and mild detergent to clear ports. Drain and clean oven cavities monthly; scrape carbon deposits and wipe with a nonabrasive cloth. Verify door counterweights and spring-assisted hinges quarterly and tighten fasteners to maintain alignment. Lubricate moving parts with food-safe lubricant. Record service actions and maintain CSA and NSF documentation.