Built for commercial kitchens that demand continuous output and consistent results, this 60-inch natural gas restaurant range combines concentrated power with practical service features to support busy operations. Operators can produce large volumes quickly while retaining precise control over heat and surface cooking, enabling faster ticket times and reliable menu execution. Facility managers benefit from certified safety and service program eligibility that reduces downtime risk and simplifies maintenance planning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and close valves before cleaning. Scrape griddle and burners to remove grease; wash with warm soapy water and a non-abrasive pad. Clean stainless steel front and sides with mild detergent, rinse, and dry to prevent corrosion. Vacuum condenser and flue riser shelf to clear debris. Inspect door seals and burner ports; clear clogs with a soft brush. Run a leak test after reconnecting gas. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failure.#@@#Additional Info#@#Southbend's 4604CC-3GL-NG 60" natural gas range offers 196,000 BTU, four manual burners, a 36" griddle, stainless steel front, two cabinets, a 22½" flue riser with shelf, 6" adjustable legs, 1/2" griddle plate, and weighs 1,075 pounds.#@@#General Info#@#Description #@#
Built for commercial kitchens that demand continuous output and consistent results, this 60-inch natural gas restaurant range combines concentrated power with practical service features to support busy operations. Operators can produce large volumes quickly while retaining precise control over heat and surface cooking, enabling faster ticket times and reliable menu execution. Facility managers benefit from certified safety and service program eligibility that reduces downtime risk and simplifies maintenance planning.
#@@# Top Heat Control#@#
Four manual control burners deliver targeted heat distribution across the cooktop, with two star/sauté burners positioned at the front for rapid searing and two non-clog burners at the rear for steady simmering. Chefs can access consistent flame modulation to support simultaneous high and low-temperature tasks.
#@@# Left Griddle Surface#@#
A 36-inch griddle on the left integrates flat top cooking into the range footprint, providing a continuous cook surface for sandwiches, eggs, and pressed proteins. Thick 1/2-inch plate construction ensures thermal mass that minimizes temperature drop during heavy use.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf resist corrosion and allow daily washdown without compromising structure, while 6-inch adjustable legs accommodate uneven floors and maintain ergonomic working height. Designers specified commercial materials to extend service life in high-traffic environments.
#@@# Integrated Storage Base#@#
Two full cabinets beneath the cooking surface supply secure storage for pans, prep tools, and gas connections, reducing back-and-forth traffic and organizing essential items close to work zones. Staff gain faster access to equipment and replacement parts during peak service.
#@@#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 weekly and clean ports with a soft brush to prevent clogging; remove grates and soak in warm, soapy water, then dry before reassembly. Clean griddle plate with a scraper while warm and apply a thin oil film to protect the 1/2" plate. Vacuum condenser and wipe stainless steel front and sides with mild detergent to prevent corrosion. Verify gas connections and test CSA-certified controls monthly. Level the 60" range and tighten fittings; document service dates.