Stop compromising throughput for control. This 60-inch natural gas restaurant range delivers concentrated heat and organized workflow, enabling kitchens to maintain consistent output during peak service hours. Operators gain robust performance, precise manual control, and durable construction engineered for continuous commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas valve. Remove grates and charbroiler rods; soak in degreaser for 15–30 minutes, then scrub with a nylon brush. Wipe stainless steel with mild detergent and warm water, then polish with a soft cloth. Clean burner ports with a soft wire. Vacuum the condenser area and wipe the vent riser. Rinse, dry, reassemble, and restore gas. Regular cleaning prevents bacteria, fires, high bills, breakdowns, and failed inspections.#@@#Additional Info#@#Southbend’s 4604DC-2CL-NG 60" natural gas range offers 204,000 BTU with six burners, a 36" charbroiler, manual controls, stainless steel exterior, 22.5" flue riser, two cabinets, one oven, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch natural gas restaurant range delivers concentrated heat and organized workflow, enabling kitchens to maintain consistent output during peak service hours. Operators gain robust performance, precise manual control, and durable construction engineered for continuous commercial use.
#@@# Top Heat Output#@#
Delivering 204,000 BTU total, this range concentrates high heat across a six-burner cooktop and integrated charbroiler. Chefs achieve rapid searing and sustained high-heat operations essential for continuous service.
#@@# Six Burner Configuration#@#
Six non-clog burners with wavy grates distribute flame evenly and resist clogging during heavy use. Line cooks obtain consistent surface temperatures while maintenance teams reduce downtime for routine cleaning.
#@@# Integrated Charbroiler#@#
A 36-inch charbroiler sits on the right side to provide direct grilling capability alongside range functions. Kitchen managers expand menu flexibility without adding separate equipment footprint.
#@@# Oven and Cabinet Base#@#
The unit offers one standard oven and two storage cabinets, combining cooking capacity with organized storage beneath the cooktop. Staff streamline workflow by staging pans and tools within the appliance footprint.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser deliver corrosion resistance and simplified sanitation procedures. Facilities maintain compliance with sanitation audits while preserving a professional appearance.
#@@# Service Ready Design#@#
A 22.5-inch flue riser with hi-shelf and 6-inch adjustable legs simplifies installation and service access. Technicians and installers adapt the range to uneven floors and integrate ventilation planning with minimal modification.
#@@# Certified Safety and Compliance#@#
This freestanding unit carries CSA and NSF certifications for commercial kitchens and operates on natural gas with manual controls.
#@@#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 clear debris with a brass brush for consistent flame and heat. Soak grates and charbroiler parts in warm, soapy water; rinse and dry before reassembly. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth to prevent corrosion. Verify gas connections and controls monthly; tighten fittings and replace worn seals. Level the unit and ensure 6" adjustable legs are secure.