Stop sacrificing throughput for control. This 60.75-inch commercial gas range delivers concentrated power across burners and a right-side griddle, allowing kitchens to maintain steady output while chefs preserve precise heat management. Designed for continuous service in restaurants, institutions, and catering operations, the unit combines 146,000 BTU total heat with thermostatic regulation and robust stainless-steel construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut valves. Scrape griddle and burn debris from burners, then brush grates and wipe stainless surfaces with mild detergent and warm water. Clean backriser shelf and vent openings to remove grease build-up. Vacuum condenser coils and check thermostatic controls for proper function. Rinse and dry all parts; inspect seals and fasteners. Perform these tasks weekly to reduce bacteria, lower fire risk, improve efficiency, and help pass CSA and NSF inspections.#@@#Additional Info#@#Southbend’s 4604CC-4TR-NG 60" natural gas range offers 146,000 BTU, two burners, and a 48" griddle for busy kitchens. Features include thermostatic controls, a 1/2" griddle plate, stainless steel construction, two cabinets, and adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75-inch commercial gas range delivers concentrated power across burners and a right-side griddle, allowing kitchens to maintain steady output while chefs preserve precise heat management. Designed for continuous service in restaurants, institutions, and catering operations, the unit combines 146,000 BTU total heat with thermostatic regulation and robust stainless-steel construction.
#@@# Power Output#@#
Total heat registers at 146,000 BTU, enabling simultaneous high-load cooking across burners and griddle. Operators achieve rapid recovery under sustained use, maintaining set temperatures for consistent production.
#@@# Burner Configuration#@#
Two front star/sauté burners and two rear non-clog burners provide focused flame distribution for pans and pots. Chefs gain versatile cooktop control that supports searing and simmering without cross-interference.
#@@# Griddle Surface#@#
A right-side 48-inch griddle with 1/2" plate thickness delivers an expansive flat-top area for direct contact cooking. Teams increase throughput for breakfast, lunch, or service periods while the thick plate sustains even heat and reduces hot spots.
#@@# Temperature Controls#@#
Thermostatic controls govern griddle and oven functions for precise temperature maintenance. Culinary staff replicate recipes reliably and minimize product variance during long shifts.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and a 22-1/2" back riser with hi-shelf provide corrosion resistance and easy sanitation. Facilities reduce maintenance time and extend service life under frequent cleaning and heavy use.
#@@# Service Integration#@#
The range includes two base cabinets and ships on 6" adjustable legs for site leveling and storage integration. Kitchen planners simplify installation and accommodate uneven floors while protecting supplies and utilities.
#@@#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 remove debris with a brass brush to maintain stable flame and heat transfer. Calibrate thermostatic controls monthly by verifying griddle and oven temperatures with a traceable probe; adjust per manufacturer guidance. Clean stainless steel surfaces after each shift using a neutral pH cleaner and soft cloth to prevent corrosion. Lubricate hinge points quarterly and verify gas connections and vent clearances before each service day.