Built to perform under constant use, this 60.75" natural gas restaurant range combines commercial-grade components with serviceable controls to keep kitchens productive. Demand-driven operations benefit from four burners, a left-side griddle, and thermostatic regulation that maintains consistent output across long shifts. Operators enjoy rugged stainless steel construction and integrated storage that reduce downtime and simplify cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and allow range to cool fully before cleaning. Remove grates and wipe burners with a soft brush and mild detergent; rinse and dry. Scrape griddle with a spatula, then clean with warm, soapy water and a non-abrasive pad. Clean stainless front and sides with a pH-neutral cleaner and soft cloth. Vacuum condensers and vents monthly to prevent grease buildup. Inspect seals, tighten fittings, and document cleaning to maintain safety, efficiency, and CSA compliance.#@@#Additional Info#@#Southbend's 4604CC-3TL-NG 60.75" natural gas range offers 175,000 BTU, four burners, a 36" griddle, thermostatic controls, stainless steel front and sides, two cabinets, a 22.5" flue riser with hi-shelf, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built to perform under constant use, this 60.75" natural gas restaurant range combines commercial-grade components with serviceable controls to keep kitchens productive. Demand-driven operations benefit from four burners, a left-side griddle, and thermostatic regulation that maintains consistent output across long shifts. Operators enjoy rugged stainless steel construction and integrated storage that reduce downtime and simplify cleaning.
#@@# Burners With Griddle#@#
Four burners deliver flexible cooktop capacity, while a 1/2" thick left griddle handles direct contact cooking and continuous searing. Technicians can access lift-off grates and standard burner heads for fast maintenance, preserving uptime during peak service.
#@@# Thermostatic Controls#@#
Thermostatic regulation stabilizes surface and griddle temperatures to ensure repeatable results across production runs. Chefs can adjust setpoints quickly, and the system maintains thermal consistency for pans and griddle plates under heavy load.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and high shelf resist corrosion and support daily cleaning protocols in commercial kitchens. Durable materials provide structural resilience while preserving a professional appearance in both front-of-house and back-of-house environments.
#@@# Integrated Storage Cabinets#@#
Two base cabinets offer organized storage for pots, pans, and supply staging directly beneath the range. Staff can reduce foot traffic and speed service by keeping essential tools and pans within reach of the cooking line.
#@@# High-Capacity Output#@#
The unit produces 175,000 BTU total to meet high-volume requirements and simultaneous cooking tasks. Kitchens gain the thermal capacity to sear, boil, and maintain multiple items without compromising throughput.
#@@# Ventilation With Hi-Shelf#@#
A 22-1/2" flue riser with shelf channels exhaust while providing a stable platform for heat-sensitive tools and small staging.
#@@#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 food debris; remove grates and clean with a non-abrasive pad and warm, soapy water to prevent clogging. Verify thermostatic controls calibrate monthly and adjust per manufacturer specifications. Check door seals, hinges, and flue riser connections for leaks and tighten fasteners quarterly. Degrease stainless steel surfaces with a pH-neutral cleaner, rinse, and dry. Schedule professional gas line and safety inspections annually.