Stop sacrificing throughput for control. This commercial gas range delivers focused power and reliable performance for high-volume kitchens, combining a high-output cooktop, griddle capacity, and a full oven bank to support continuous service while maintaining consistent results. Operators gain precise temperature control, heavy-duty construction, and configurable support elements designed for sustained daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and shut gas supply. Remove grates and burners and soak in warm, soapy water. Scrub griddle with a non-abrasive pad and approved degreaser, rinse, and dry. Vacuum condenser and clean ventilation riser to remove grease buildup. Wipe stainless surfaces with mild detergent and a soft cloth; avoid abrasive tools. Inspect door seals and hinges; replace worn parts. Reconnect gas and power only after all components are dry and secured.#@@#Additional Info#@#Southbend’s 4604AD-3TL-NG Ultimate Restaurant Range offers 175,000 BTU in a 60.75" x 44.5" stainless steel design with four burners, a 36" griddle, a standard oven, and manual controls for high-duty kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial gas range delivers focused power and reliable performance for high-volume kitchens, combining a high-output cooktop, griddle capacity, and a full oven bank to support continuous service while maintaining consistent results. Operators gain precise temperature control, heavy-duty construction, and configurable support elements designed for sustained daily use.
#@@# Burners With Griddle#@#
Four high-output burners pair with an integrated left griddle to support simultaneous frying, boiling, and griddling operations. This configuration reduces cross-station travel and increases line throughput while allowing chefs to manage different techniques on a single footprint.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs provide structural resilience and straightforward sanitation. Commercial-grade materials simplify routine cleaning and resist corrosion in intense kitchen environments.
#@@# Oven And Cabinet Base#@#
One standard oven with a spring-assisted counterweight door and an included rack offers consistent bake and roast capability for batch cooking. The cabinet base stores pans and supplies while maintaining stable oven ambient conditions for repeatable results.
#@@# Precise Controls#@#
Manual thermostatic controls and battery spark ignition deliver direct operator feedback and dependable light-off performance. The control layout supports rapid adjustments during service and reduces downtime related to ignition faults.
#@@# Ventilation And Shelf#@#
A 22.5-inch flue riser with a hi-shelf integrates exhaust management and provides an elevated staging surface for pans and tools. The riser assists canopy airflow while the shelf keeps essential items within reach, improving station ergonomics.
#@@# Capacity And Serviceability#@#
Total cooking output equals 175,000 BTU with a cooktop width of 37.00 inches and cubic volume of 132.3 Cu.
#@@#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 debris; scrape solids and flush grease channels with hot water and mild detergent. Remove grates and racks weekly; soak in warm, soapy water and check for corrosion. Clean stainless surfaces with nonabrasive cleaner and soft cloth to avoid pitting. Verify ignition and pilot function monthly; tighten connections and replace faulty parts immediately. Level unit and confirm 120V supply and proper natural gas pressure to maintain 175,000 BTU output.