Stop compromising between output and control. This 60.75" natural gas restaurant range combines robust thermal power with precise manual control to sustain continuous service in high-volume kitchens. Operators benefit from consistent surface heat, an integrated griddle, and full oven capacity that together handle peak-hour demand without performance drift.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Remove grates, burners, and racks; soak in hot water with degreaser and scrub. Wipe stainless surfaces with mild detergent and a microfiber cloth; avoid abrasives. Clean griddle with a scraper while warm, then apply hot water and a noncaustic cleaner. Vacuum condenser and vent risers; check for grease build-up. Rinse parts, dry completely, and reconnect gas. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend’s 4604AD-7R-NG 60.#@@#General Info#@#Description #@#
Stop compromising between output and control. This 60.75" natural gas restaurant range combines robust thermal power with precise manual control to sustain continuous service in high-volume kitchens. Operators benefit from consistent surface heat, an integrated griddle, and full oven capacity that together handle peak-hour demand without performance drift.
#@@# High Heat Output#@#
Delivering 175,000 BTU total, the range provides sustained energy for simultaneous heavy-duty operations. Chefs can maintain rapid boil, sear, and griddle tasks without temperature loss, preserving throughput during service.
#@@# Multiple Burners#@#
Eight manual burners allow for distributed cooking zones for pans, stock pots, and specialty cookware. Staff can prepare diverse menu items concurrently, reducing cook time per ticket and smoothing line flow.
#@@# Integrated Griddle#@#
A 36" left griddle integrates flat-top cooking with open burners for mixed production. Kitchens can execute breakfast and lunch menus on a single platform, cutting footprint and simplifying station assignments.
#@@# Oven And Cabinet#@#
One standard oven with battery spark ignition plus a cabinet base with rack provide baking and storage in one footprint. Line cooks can switch between roasting and staging functions quickly, saving service steps and space.
#@@# Stainless Exterior#@#
A stainless steel front, sides, and shelf resist corrosion and support daily washdown protocols. Maintenance teams achieve hygienic surfaces and preserve appearance under frequent cleaning cycles.
#@@# Backriser Shelf#@#
A 22-1/2" flue riser with hi-shelf supplies elevated staging and utensil storage directly above cooking zones. Line organization improves access to pans and tools, reducing motion and wait times.
Certifications include NSF, CSA, CSA Flame, and cCSAus, confirming compliance with commercial kitchen safety and sanitation standards.
#@@#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 grates weekly and remove carbon deposits with a brass brush; flush or vacuum burner ports and verify flame stability. Test oven ignition daily and replace batteries for spark systems per manufacturer interval. Clean stainless steel surfaces with a neutral pH cleaner and microfiber cloth; avoid chlorides. Check door seals and hinge alignment monthly and adjust fasteners to maintain seal. Perform annual gas leak and ventilation inspection by qualified technician.