Built for nonstop kitchen demand, this 60-inch natural gas range combines high output and robust construction to deliver consistent cooking performance across multiple stations. Operators benefit from six non-clog burners, a 36-inch charbroiler, and substantial oven volume to sustain service peaks without sacrificing control. Staff enjoy simple manual controls and durable stainless steel surfaces that simplify cleaning and extend the unit's useful life.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and clean with degreaser; soak stubborn grease in hot water. Scrub charbroiler plates and oven interior with non-abrasive cleaner. Wipe stainless steel surfaces with mild soap, rinse, dry to prevent corrosion. Vacuum condenser and backriser openings; clear vents to prevent fires. Inspect door seals and legs; tighten or replace as needed. Log cleaning dates to pass inspections and extend equipment life.#@@#Additional Info#@#Southbend's 4604CC-2CL-NG 60" natural gas range offers 204,000 BTU with six burners, a 36" charbroiler, spring-assisted oven door, two cabinets, 22.5" flue riser with shelf, stainless steel exterior, and 6" adjustable legs. CSA and NSF certified.#@@#General Info#@#Description #@#
Built for nonstop kitchen demand, this 60-inch natural gas range combines high output and robust construction to deliver consistent cooking performance across multiple stations. Operators benefit from six non-clog burners, a 36-inch charbroiler, and substantial oven volume to sustain service peaks without sacrificing control. Staff enjoy simple manual controls and durable stainless steel surfaces that simplify cleaning and extend the unit's useful life.
#@@# Six Non-Clog Burners#@#
Six non-clog burners supply focused heat for simultaneous high-volume cooking tasks. Chefs achieve rapid temperature response and consistent flame patterns while maintenance teams perform quick lift-off cleaning.
#@@# Charbroiler Section#@#
A 36-inch charbroiler on the right delivers direct radiant heat for searing and grill line development. Kitchen teams produce charred proteins and grilled items at service pace while the design resists clogging from grease buildup.
#@@# Substantial Oven Capacity#@#
The oven offers 132.3 cubic feet of usable volume with a spring-assisted counterweight door for safe handling. Cooks can load multiple pans and rotate trays efficiently, maintaining throughput for batch cooking demands.
#@@# Stainless Exterior Build#@#
The stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and sanitary surfaces. Facilities maintain a professional appearance and simplify sanitation protocols during daily washdowns.
#@@# Integrated Backriser#@#
A 22.5-inch flue riser with a hi-shelf creates elevated storage and venting integration for exhausted heat. Line cooks can store tools at eye level and reduce countertop clutter while the riser supports hood alignment.
#@@# Dual Cabinet Base#@#
Two storage cabinets beneath the range allow secure stowage of pans and spare parts adjacent to the cooking line. Technicians can access components quickly for routine checks, while operations teams keep supplies within arm's reach.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily to prevent clogging and uneven heat. Clean the stainless steel exterior with a mild detergent and soft cloth; rinse and dry to avoid streaks. Empty and wash crumb trays and charbroiler grates with a degreaser; check grates for warping and replace if needed. Verify pilot operation and ignition components weekly; tighten connections and adjust flame height as specified. Level the unit and check 6" legs for stability.