Built for high-volume kitchens where uptime and consistency drive profit, this 48" natural gas range delivers robust thermal output and versatile cooking zones to support continuous service. Designed for restaurants, universities, hospitals, and large foodservice operations, the unit provides 175,000 BTU total power and combines burners, a 36" left griddle, and a full oven to handle simultaneous production demands. The stainless steel construction and service-oriented features reduce downtime and simplify maintenance for busy culinary teams.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and wait until surfaces cool. Scrape griddle and burners to remove grease; vacuum debris from burner wells. Clean grates, oven rack, and interior with mild detergent and warm water; avoid abrasive pads on stainless steel. Wipe front, sides, shelf, and flue riser with a non-abrasive cleaner and soft cloth. Degrease vents and hood filters regularly. Inspect door seals and adjustable legs; tighten hardware. Dry all parts before restoring gas and power to prevent malfunctions.#@@#Additional Info#@#Southbend 4604CC-NG 48" Natural Gas Ultimate Restaurant Range delivers 175,000 BTU with ten burners, a 36" left griddle, stainless steel exterior, spring-assisted oven door, 22.5" flue riser, NSF and CSA certifications.#@@#General Info#@#Description #@#
Built for high-volume kitchens where uptime and consistency drive profit, this 48" natural gas range delivers robust thermal output and versatile cooking zones to support continuous service. Designed for restaurants, universities, hospitals, and large foodservice operations, the unit provides 175,000 BTU total power and combines burners, a 36" left griddle, and a full oven to handle simultaneous production demands. The stainless steel construction and service-oriented features reduce downtime and simplify maintenance for busy culinary teams.
#@@# Ten Burners#@#
Ten open burners supply distributed heat across the cooktop, enabling concurrent preparation of multiple menu items. Operators achieve rapid recovery and stable simmering with manual control suited for high-volume line cooking.
#@@# Left Griddle#@#
A 36" griddle on the left offers a large flat-top cooking area for grilled proteins and breakfast programs, supporting continuous throughput without cross-contamination. The griddle integrates with the burner layout to maximize workflow and maintain consistent surface temperature.
#@@# Standard Oven#@#
A single standard oven provides 132.3 cubic feet of capacity and a spring-assisted, counterweight door for controlled access during busy service. The oven bottom clearance measures 13.00", and the 15.50" door opening accommodates full sheet pans and large roasting trays.
#@@# Stainless Construction#@#
Stainless steel front, sides, and hi-shelf deliver corrosion resistance and hygienic surfaces that withstand rigorous cleaning cycles. The durable exterior pairs with NSF, CSA, and cCSAus certifications to meet institutional sanitation and safety requirements.
#@@# Service Features#@#
A 22.5" flue riser with shelf and included rack support ventilation integration and organized staging for pans and tools. The unit qualifies for the manufacturer's Service First program, simplifying preventive maintenance and parts support for long-term reliability.
#@@#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#@#Service technicians should inspect burner ports and griddle seams weekly for carbon buildup and correct flame pattern; remove and soak grates and griddle top in warm, soapy water, then dry before reassembly. Clean condenser and ventilation pathways monthly to preserve combustion efficiency. Verify gas connections and test standing pilot and battery spark ignition quarterly; replace worn door seals and check spring-assisted oven door counterweights for proper balance. Lubricate hinges annually.