Stop sacrificing throughput for control. This 60.75-inch natural gas restaurant range delivers focused heat distribution across six burners and a left griddle, enabling continuous high-volume production while maintaining precise temperature management. Operators gain a durable stainless steel platform that supports sustained service demands in restaurants, cafeterias, hospitals, and other institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool range. Remove grates; wash with degreaser and soak stubborn residue. Scrape griddle with a stainless scraper, then wipe and dry. Vacuum condenser and clean rear flue riser to prevent grease buildup. Clean burner ports with a soft brush; reassemble and test controls. Clean cabinets and stainless surfaces with non-abrasive cleaner. Schedule regular deep-cleaning to reduce fire risk, prevent contamination, and extend equipment life.#@@#Additional Info#@#Southbend’s 4604CC-2TL-NG 60.75" natural gas range offers 175,000 BTU, six burners, a 24" griddle, thermostatic controls, stainless steel sides, two cabinets, 6" legs, a 22½" riser shelf, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75-inch natural gas restaurant range delivers focused heat distribution across six burners and a left griddle, enabling continuous high-volume production while maintaining precise temperature management. Operators gain a durable stainless steel platform that supports sustained service demands in restaurants, cafeterias, hospitals, and other institutional kitchens.
#@@# Burners and Output#@#
Six burners provide distributed power for multiple pans and simultaneous tasks, with a total rated output of 175,000 BTU for heavy-duty scheduling. Technicians benefit from accessible lift-off components for routine cleaning and consistent ignition, reducing downtime during peak hours.
#@@# Left Griddle Assembly#@#
A 24-inch griddle on the left side offers a broad flat cooking surface with 1/2-inch plate thickness for stable heat retention across long runs. Chefs achieve uniform searing and griddle performance with thermostatic control that maintains set points for repeatable results.
#@@# Thermostatic Controls#@#
Thermostatic regulation on oven and griddle systems enables precise temperature hold without continuous manual intervention. Line cooks maintain target heat for sauces, proteins, and grilled items while minimizing temperature variance between cycles.
#@@# Storage Base Cabinets#@#
Two integrated cabinets beneath the cooking surface provide organized storage for pans, trays, and service tools, preserving prep flow and reducing trips across the kitchen. Maintenance personnel benefit from full access to gas connections and service points through the cabinet openings.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation routines, meeting institutional cleaning protocols and NSF expectations. Facilities managers find long-term value in surfaces that withstand rigorous cleaning chemicals and frequent wipe downs.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove debris and carbon buildup with a brass brush and a 10% vinegar solution to preserve heat transfer. Drain and clean grease traps weekly; measure capacity in gallons when applicable and record volumes. Tighten gas fittings monthly and test for leaks using a soap solution; follow CSA guidelines for pressure checks. Calibrate thermostatic controls quarterly and verify temperature uniformity across the 60.75" surface.