Stop sacrificing throughput for control. This 60.75-inch freestanding restaurant range delivers 175,000 BTU of natural gas power with a configurable design to handle continuous service while maintaining consistent results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and power. Remove racks and grates. Scrape grease from the 36" griddle and burners with a nonmetal scraper. Wipe stainless surfaces with mild detergent, rinse, and dry. Vacuum condenser coils and clear flue riser debris. Clean the oven interior after cooling with approved cleaner; avoid abrasive pads. Inspect door seals and adjustable legs; tighten fasteners. Regular cleaning prevents contamination, fires, high utility use, equipment failure, and inspection failures.#@@#Additional Info#@#Southbend's 4604CC-7R-NG 36" Natural Gas Restaurant Range offers 175,000 BTU, eight burners, a 36" griddle, manual controls, spring-assisted oven door, stainless steel exterior, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75-inch freestanding restaurant range delivers 175,000 BTU of natural gas power with a configurable design to handle continuous service while maintaining consistent results.
Eight manual burners provide staged heat across a 37.00-inch cooking surface, enabling simultaneous high-heat searing and gentle simmering. Operators adjust flame precisely to match menu demands and reduce recovery time between pans.
A 36-inch left griddle integrates with the burner layout to expand hotplate capacity without occupying additional line space. Chefs maintain flat-top workflow for eggs, sandwiches, and sautéed items while preserving burner availability for pots and pans.
A standard oven with a 13.00-inch oven bottom and spring-assisted, counterweight door delivers controlled baking and roasting in a 132.3 cubic foot internal volume. Battery spark ignition ensures reliable starts and reduces downtime between cycles.
Stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and on-site leveling for uneven floors. The unit weighs 1,075 pounds and ships built to withstand heavy daily use in commercial kitchens.
A 22.5-inch flue riser with hi-shelf integrates ventilation and provides storage and splash protection while maintaining a compact footprint. The design meets NSF and CSA certifications and qualifies for the manufacturer's Service First program to simplify maintenance.
Manual control layout with 120 volt, 5.9 amp, 60 Hz, single-phase electrical requirements uses standing pilot plus battery spark in the oven for redundancy. Natural gas supply and freestanding installation allow flexible placement on production lines and back-of-house stations.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4604CC-7R-NG by inspecting gas connections and burner ports monthly; tighten fittings and clear carbon with a brass brush. Degrease stainless steel surfaces with a neutral detergent and soft cloth; rinse and dry to prevent staining. Calibrate thermostat quarterly and verify pilot and spark ignition operation. Level unit and confirm 6" adjustable legs secure. Replace worn gaskets and check ventilation flue for obstructions.