Stop compromising output for speed. This commercial restaurant range combines heavy-duty construction with targeted cooking capacity to support continuous service while maintaining consistent heat control and reliable ignition. Designed for high-volume kitchens, the unit concentrates 175,000 BTU into a compact footprint, increasing throughput without sacrificing workflow efficiency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and shut gas supply before cleaning. Remove grates and wipe burners with a damp cloth and mild detergent; rinse and dry. Scrape griddle residue with a flat scraper while warm, then apply degreaser. Clean oven interior with approved cleaner and rinse. Vacuum condenser and wipe stainless surfaces with nonabrasive cleaner. Inspect seals and vents. Regular cleaning prevents contamination, fire hazards, high energy use, and equipment failure.#@@#Additional Info#@#Southbend's 4604CC-4GL-NG gas range offers 175,000 BTU from two star/sauté burners and a 36" griddle.#@@#General Info#@#Description #@#
Stop compromising output for speed. This commercial restaurant range combines heavy-duty construction with targeted cooking capacity to support continuous service while maintaining consistent heat control and reliable ignition. Designed for high-volume kitchens, the unit concentrates 175,000 BTU into a compact footprint, increasing throughput without sacrificing workflow efficiency.
#@@# Burners With Griddle#@#
Two high-intensity burners pair with a left griddle to support simultaneous stockpots and flat-top tasks. Operators can run pans and griddle production in parallel, effectively reducing cycle times during peak service.
#@@# Manual Controls#@#
Manual control knobs provide direct, intuitive regulation of flame and griddle heat for immediate response. Chefs can adjust output quickly for searing, simmering, and griddle cooking without any electronic lag.
#@@# Heavy Stainless Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and withstand frequent cleaning and heavy use. Kitchen crews can maintain a hygienic service line and preserve a professional appearance over time.
#@@# Standard Oven With Spark#@#
A single standard oven includes battery spark ignition to deliver dependable starts and consistent baking or holding performance. Culinary teams can rely on steady oven temperatures for roasting and warming during continuous shifts.
#@@# Integrated Backriser Shelf#@#
A 22-1/2 inch flue riser with a hi-shelf creates elevated storage and a protected vent path while keeping work surfaces clear. Line cooks can stage pans and utensils within easy reach, improving organization and reducing clutter.
#@@# Service First Qualification#@#
Qualifies for a manufacturer service program to streamline support, parts, and preventative maintenance planning. Facility managers can reduce downtime and control lifecycle costs through access to prioritized service pathways.
#@@#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 burner ports weekly and clear carbon deposits with a brass brush to maintain consistent flame patterns. Remove grates and griddle plate monthly; wash in warm, soapy water and dry completely before reassembly. Verify standing pilot and battery spark ignition function daily; replace batteries and clean pilot orifice when flame weakens. Check door seals and fasteners quarterly; tighten or replace components to prevent heat loss and ensure safety.