Stop sacrificing throughput for control. This 48" natural gas restaurant range delivers 175,000 BTU of consistent thermal output across a mixed cooktop and full oven, designed for continuous use in busy commercial kitchens. Operators gain precise thermostatic control, durable stainless-steel construction, and modular features for easier maintenance and maximum uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas valve and shut off pilot. Remove grates and griddle plate; soak in warm, soapy water. Scrub burners and oven cavity with non-abrasive cleaner; rinse and dry. Vacuum condenser and clear flue riser of debris. Wipe stainless surfaces with mild detergent and a soft cloth. Inspect door seals and burners for wear; replace parts as needed. Clean weekly to reduce grease buildup, prevent fires, and maintain efficiency.#@@#Additional Info#@#Southbend 4604CC-4TL-NG 48" Natural Gas Range offers 175,000 BTU, 2 burners, 36" griddle, standard oven, stainless steel build, 6" legs, 22.5" riser, thermostatic controls, NSF/CSA certified, 132.3 cu. ft. oven volume.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48" natural gas restaurant range delivers 175,000 BTU of consistent thermal output across a mixed cooktop and full oven, designed for continuous use in busy commercial kitchens. Operators gain precise thermostatic control, durable stainless-steel construction, and modular features for easier maintenance and maximum uptime.
#@@# Mixed Cooktop Configuration#@#
Two star/sauté burners and a 36" left griddle provide versatile heat sources for simultaneous tasks. Operators can sear, sauté, and griddle without moving pans, improving line flow and reducing cycle time for high-volume service.
#@@# Thermostatic Controls#@#
Manual thermostatic controls maintain setpoints for griddle and oven zones, ensuring consistent batch production. Chefs achieve uniform product quality over long service periods and reduce variance between shifts.
#@@# Heavy-Duty Construction#@#
Stainless-steel front, sides, shelf, and 6" adjustable legs resist corrosion and simplify cleaning. This durable design supports daily sanitation and extends service life under heavy workloads.
#@@# Oven Performance#@#
One standard oven with battery spark ignition and a spring-assisted door offers controlled baking and holding capacity. The oven interior measures 13.00" to the bottom and 15.50" door opening, fitting sheet pans and reducing staging time for plated service.
#@@# Serviceability Features#@#
A 22-1/2" flue riser with hi-shelf and included rack streamlines ventilation and staging. The standing pilot and accessible components align with Southbend's Service First Program, simplifying maintenance and repairs.
#@@# Operational Capacity#@#
Total output of 175,000 BTU and a 37" cooktop depth support continuous, high-demand cooking. The 132.3 cubic foot oven volume and .500" plate thickness ensure thermal mass and distribution for 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#@#Maintain the Southbend 4604CC-4TL-NG by inspecting burner ports weekly and removing carbon deposits with a soft wire brush to preserve flame pattern. Clean the 36" griddle surface after each shift using a griddle scraper and apply a light oiling while warm to prevent rust. Degrease stainless steel exterior with a pH-neutral cleaner; rinse and dry to avoid streaking. Verify thermostatic controls and standing pilot monthly and tighten gas fittings per manufacturer torque specs to prevent leaks.