Built for high-volume service, this 60.75" natural gas restaurant range delivers 196,000 BTU output to meet demanding kitchen schedules. Operators maintain throughput across multiple stations with consistent heat control and durable construction for commercial use. It suits institutional settings like hospitals, universities, and large restaurants where reliability is key.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Remove grates, burners and grease trays; soak in warm, soapy water and scrub with a non-abrasive pad. Degrease griddle with a commercial griddle cleaner and a scraper, then season per manufacturer. Wipe stainless front and sides with a mild detergent and soft cloth. Clean backriser shelf and vent areas to prevent grease buildup. Rinse and dry all parts thoroughly. Reconnect gas only after all components are fully dry.#@@#Additional Info#@#Southbend 4604CC-3GR-NG is a 60.75" natural gas restaurant range with four burners, a 36" right griddle, two cabinets, stainless steel front and sides, 196,000 BTU total output, NSF and CSA listings, manual controls.#@@#General Info#@#Description #@#
Built for high-volume service, this 60.75" natural gas restaurant range delivers 196,000 BTU output to meet demanding kitchen schedules. Operators maintain throughput across multiple stations with consistent heat control and durable construction for commercial use. It suits institutional settings like hospitals, universities, and large restaurants where reliability is key.
#@@# Multiple High-Output Burners#@#
Four burners provide concentrated heat for simultaneous tasks. Two front star/sauté burners handle intense searing, while two rear non-clog burners ensure steady simmering. Flexible cooking profiles accommodate various pots and pans, with removable components simplifying cleaning.
#@@# Right Side Griddle#@#
A 36" griddle offers a broad, flat surface with a 1/2" plate for stable heat retention and even temperatures. It reduces hot spots and ensures consistent results during peak service.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and endure frequent cleaning. The design meets sanitation standards and ensures long-term durability.
#@@# Integrated Storage Base#@#
Two enclosed cabinets beneath the cookline provide storage for pans, racks, and ingredients, reducing clutter and streamlining workflows. This setup supports organized staging during busy periods.
#@@# Vented Riser with Shelf#@#
A 22-1/2" flue riser with a hi-shelf elevates heat-sensitive items and offers accessory storage. It channels exhaust and provides staging for plated food, improving efficiency.
#@@# Commercial Certification Package#@#
Certified to NSF, cCSAus, CSA Flame, and CSA Star standards, the unit meets professional kitchen requirements. Compliance simplifies inspections and aligns with institutional purchasing policies.
The range installs as a freestanding unit with natural gas and manual controls, allowing easy operation and maintenance.
#@@#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 griddle daily for fuel buildup; remove grates and wipe surfaces with a non-abrasive cleaner to prevent clogging. Clean condenser-style oven and interior panels weekly; scrape griddle with a flat scraper while warm and season with a light oil layer after cleaning. Verify gas connections and manual valves monthly for leaks using a soap solution. Adjust 6" legs to level the unit and tighten fasteners quarterly to maintain alignment and safe operation.