Stop compromising output for speed. This 60.75" natural gas restaurant range delivers 196,000 BTU for high-volume production while maintaining precise heat control across multiple stations. Designed for professional kitchens, it integrates burners, a 36" griddle, thermostatic controls, and storage cabinets to streamline workflows and reduce bottlenecks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and griddle plate; soak in warm, soapy water. Scrub burners with non-abrasive brush and clear ports. Wipe stainless steel surfaces with mild detergent; rinse and dry. Clean oven cavity and cabinets, removing debris and grease. Vacuum condenser and backriser shelf area to remove dust. Check seals and thermostatic controls for proper operation. Reassemble when completely dry and restore gas supply.#@@#Additional Info#@#Southbend's 60.75" Natural Gas range model 4604CC-3TR-NG delivers 196,000 BTU with four burners, 36" griddle, thermostatic controls, stainless steel build, two cabinets, riser with shelf, adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop compromising output for speed. This 60.75" natural gas restaurant range delivers 196,000 BTU for high-volume production while maintaining precise heat control across multiple stations. Designed for professional kitchens, it integrates burners, a 36" griddle, thermostatic controls, and storage cabinets to streamline workflows and reduce bottlenecks.
#@@# Four Open Burners#@#
Four open burners provide targeted heat for sautéing and pan work, rated within the 151,000–200,000 BTU class. Operators gain immediate flame response and reliable ignition to ensure consistent cook times during peak service.
#@@# Right Griddle Plate#@#
A 36" griddle with 1/2" plate thickness offers a broad flat-top surface for searing, griddling, and breakfast production. The thick plate retains heat, reducing temperature drops when handling large volumes and improving consistency.
#@@# Thermostatic Controls#@#
Thermostatic controls regulate oven and griddle temperatures, maintaining precise setpoints during long runs. Chefs achieve repeatable results and reduce waste by stabilizing heat through calibrated controls.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify cleaning. Maintenance teams can perform high-pressure cleaning and frequent wipe-downs without damaging the exterior.
#@@# Integrated Storage Cabinets#@#
Two base cabinets provide storage for pots, pans, or sheet pans, consolidating staging areas and shortening mise en place times. The freestanding design allows flexible placement while keeping tools accessible.
#@@# Backriser With Shelf#@#
A 22-1/2" flue riser with hi-shelf offers vertical staging for plates, heat lamps, or trays without using extra counter space. This integration streamlines workflow and positions finished items within reach.
The unit is NSF and CSA certified, meeting commercial standards for safe, continuous operation.
#@@#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#@#Maintain the Southbend 4604CC-3TR-NG by cleaning grease daily from the griddle and burners to prevent clogging and heat loss. Inspect and tighten gas connections monthly and test thermostatic controls for accurate temperature response. Degrease stainless steel surfaces with a nonabrasive cleaner and polish along the grain. Replace worn door seals and check flue riser clearance quarterly. Schedule certified service annually under the Service First program.