Built for high-volume kitchens where uptime and consistent results drive profitability, this 48" natural gas restaurant range delivers 175,000 BTU of cooking power with a configuration tailored for mixed-demand service. Chefs rely on heat distribution across two star/sauté burners and a 36" left griddle, while the integrated oven and cabinet base add capacity and storage without increasing the footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range, shut gas supply. Remove grates, 36" left griddle plate. Scrape debris, clean grates, griddle with mild detergent, non-abrasive pad; rinse, dry. Vacuum oven bottom, flue riser; wipe interior with soapy water. Clean stainless steel surfaces with cleaner, soft cloth. Check door seals, hinges; tighten if needed. Clean burner ports, clear vents. Reinstall parts, restore gas, power, test ignition.#@@#Additional Info#@#Southbend 4604AD-4TR-NG Range: 48" gas cooktop, 2 star burners, 36" griddle, oven with spark ignition, cabinet base, flue riser shelf, stainless steel, thermostatic controls, adjustable legs, 175,000 BTU, NSF, CSA, cCSAus certified.#@@#General Info#@#Description #@#
Built for high-volume kitchens where uptime and consistent results drive profitability, this 48" natural gas restaurant range delivers 175,000 BTU of cooking power with a configuration tailored for mixed-demand service. Chefs rely on heat distribution across two star/sauté burners and a 36" left griddle, while the integrated oven and cabinet base add capacity and storage without increasing the footprint.
#@@# Star/Sauté Burners#@#
Two star-shaped burners provide concentrated heat for searing and reduction. Operators manually control temperature for consistent results during peak service, and lift-off grates simplify cleaning.
#@@# Left Griddle Surface#@#
A 36" griddle plate with .500" thickness offers an even cooking surface for pancakes, sandwiches, and proteins. The heavy plate stabilizes temperature during high-throughput runs, reducing cycle time.
#@@# Standard Oven Capacity#@#
The oven includes four racks and a 15.50" door opening, supporting batch baking and prep. Spring-assisted door operation reduces fatigue, while the 13.00" oven bottom fits sheet pans and cookware.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and flue riser resist corrosion and meet commercial kitchen standards. The finish integrates with back-of-house environments and simplifies sanitation.
#@@# Vent And Riser#@#
A 22.5" flue riser with high shelf offers storage above the cooktop and directs combustion products to ventilation systems. The shelf provides staging space for pans and utensils near burners and the griddle.
#@@# Service And Compliance#@#
This unit ships with 6" adjustable legs for leveling on uneven floors and complies with NSF, cCSAus, CSA Flame, and CSA Star certifications. It qualifies for Southbend's Service First program, offering manufacturer support and maintenance resources.
#@@#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 burner ports and grates weekly for grease and carbon; soak grates in soapy water, scrub ports with a soft brush. Clean the 36" griddle plate after use by scraping debris, wiping with a damp cloth, and seasoning as directed. Vacuum condenser and backriser monthly. Check gas connections quarterly and ignition before shifts. Wipe stainless steel with nonabrasive cleaner. Ensure legs are level, replace door gaskets, and inspect door operation.