For high-volume kitchens where consistent heat and uptime are crucial, this commercial natural gas range offers engineered performance and easy serviceability. It delivers 175,000 BTU total output with five burners arranged for flexible use, enabling simultaneous searing and simmering. Operators will value the stainless steel exterior and backriser with hi-shelf, which integrate into workflows while meeting certification standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the range to cool. Remove grates and burner caps; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless steel surfaces with mild detergent and a soft cloth, then dry to prevent spotting. Clean oven interior with manufacturer-approved cleaner and remove debris from pilot areas. Vacuum condenser and vent riser to remove grease. Inspect seals and control knobs; replace worn parts. Perform weekly deep clean to reduce fire risk and equipment wear.#@@#Additional Info#@#Southbend 4604CC-5L-NG 60" natural gas range delivers 175,000 BTU with five burners, stainless steel front and sides, two cabinets, 6" adjustable legs, backriser with shelf, CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
For high-volume kitchens where consistent heat and uptime are crucial, this commercial natural gas range offers engineered performance and easy serviceability. It delivers 175,000 BTU total output with five burners arranged for flexible use, enabling simultaneous searing and simmering. Operators will value the stainless steel exterior and backriser with hi-shelf, which integrate into workflows while meeting certification standards.
#@@# Power Distribution#@#
Five burners provide zoned heat control across the 60.75" width, totaling 175,000 BTU to support multi-dish throughput. Stations combine non-clog and specialty burners for boiling and precise sautéing.
#@@# Specialty Burners#@#
Two star/sauté burners and two pyromax burners ensure rapid temperature response and uniform pan contact. Chefs achieve consistent browning and reduced recovery times during peak service.
#@@# Durable Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify cleaning in institutional and hospitality settings. Welded components and heavy-gauge materials ensure structural integrity under daily use.
#@@# Service Accessibility#@#
Manual controls and standing pilot ignition reduce complexity and allow straightforward maintenance. Removable assemblies and accessible connections speed up repairs, qualifying the unit for factory service programs.
#@@# Integrated Storage#@#
Two base cabinets provide enclosed storage for pots, pans, or supplies, keeping the line organized and minimizing retrieval times. The cabinet volume supports back-of-house logistics without increasing the footprint.
#@@# Space Management#@#
A 22-1/2" flue riser with hi-shelf offers overhead staging for pans and small items while maintaining clearances and ventilation. Adjustable 6" legs ensure leveling on uneven floors to stabilize surfaces and meet code requirements.
#@@#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 weekly and remove debris to prevent flame irregularities. Clean stainless steel surfaces with a non-abrasive detergent and soft cloth after service to prevent corrosion. Flush pilot orifices monthly and verify standing pilot ignition reliability. Degrease oven cavities and wipe racks; inspect door seals for gaps and replace when compression diminishes. Calibrate thermostat quarterly and document BTU output checks. Schedule certified CSA service annually.