Handle high-volume cooking without compromise with a 60.75-inch natural gas range that delivers 273,000 BTU of focused heat and consistent performance. This heavy-duty unit integrates four high-output burners, a 36-inch charbroiler, and a standard oven to support continuous service in busy kitchens. Operators benefit from durable stainless steel construction and commercial certifications that meet rigorous safety and sanitation standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Southbend range before cleaning. Remove grates, charbroiler plates, and racks; soak in hot, soapy water. Scrub burners and wipe surfaces with a non-abrasive detergent. Clean the oven interior with a commercial oven cleaner; rinse and dry. Vacuum condenser coils and wipe stainless steel with a mild detergent, then polish dry. Check seals and vents; replace damaged parts. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend’s 4604DC-3CL-NG 60.75" natural gas range delivers 273,000 BTU with four burners, a 36" charbroiler, standard oven, cabinet base, stainless steel exterior, 6" legs, 22.5" flue riser, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Handle high-volume cooking without compromise with a 60.75-inch natural gas range that delivers 273,000 BTU of focused heat and consistent performance. This heavy-duty unit integrates four high-output burners, a 36-inch charbroiler, and a standard oven to support continuous service in busy kitchens. Operators benefit from durable stainless steel construction and commercial certifications that meet rigorous safety and sanitation standards.
#@@# Front Burners#@#
Front-mounted star and sauté burners deliver concentrated power for rapid searing and precise temperature control. Chefs achieve consistent results for sauté pans and high-heat tasks, while lift-off components simplify cleaning.
#@@# Rear Burners#@#
Rear non-clog burners maintain steady output and resist blockage during heavy use. Line cooks enjoy uninterrupted flame stability, reducing downtime for maintenance and preserving throughput.
#@@# Charbroiler Section#@#
A 36-inch charbroiler provides direct radiant heat for grilling at scale and retains heat across a wide surface. Kitchen staff can sear proteins and grill vegetables simultaneously, increasing menu capacity during peak periods.
#@@# Oven And Cabinet#@#
The standard oven with battery spark ignition offers dependable baking, roasting, and holding operations, while an integrated cabinet stores cookware or supplies. Culinary teams streamline workflow by staging pans and tools below the cooking surface.
#@@# Construction And Finish#@#
Stainless steel front, sides, and shelf resist corrosion and enable fast sanitation between service periods. Maintenance crews can clean surfaces quickly, extending equipment life and supporting food safety programs.
#@@# Vent And Support#@#
A 22.5-inch flue riser with shelf and six-inch adjustable legs create proper ventilation and leveling for varied kitchen layouts. Installation teams align the unit precisely and maintain clearance requirements for efficient exhaust performance.
#@@#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 teams should inspect burners weekly and clear debris from star and non-clog burners for consistent flame and heat. Clean charbroiler grates after each service with a stiff brush and food-safe degreaser; cool components before reassembly. Empty and wash oven surfaces monthly, checking the battery spark ignition for corrosion and replacing batteries annually. Calibrate gas pressure quarterly and verify seals on the oven and cabinet to prevent leaks.