Stop sacrificing throughput for consistent cooking results. This 60-inch natural gas restaurant range delivers targeted power where kitchens need it most while maintaining control across multiple cooking zones. Operators gain a dependable platform that combines heavy-duty heat with practical service access for continuous production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool. Remove grates and charbroiler plates; soak in warm water with degreaser for 15–30 minutes, scrub, rinse, and air dry. Wipe stainless surfaces with mild detergent and soft cloth; polish to prevent streaks. Clean oven interior with high-temp oven cleaner, rinse, and dry. Vacuum condenser and flue riser to remove grease. Inspect seals and burners; replace damaged parts.#@@#Additional Info#@#Southbend's 4604DC-3CR 60" gas range offers 273,000 BTU with four burners, a 36" charbroiler, spring-assisted oven door, two cabinets, 37" cooktop, 22.5" flue riser, 6" adjustable legs, stainless steel exterior, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent cooking results. This 60-inch natural gas restaurant range delivers targeted power where kitchens need it most while maintaining control across multiple cooking zones. Operators gain a dependable platform that combines heavy-duty heat with practical service access for continuous production.
#@@# High Output Burners#@#
Four non-clog open burners produce concentrated heat for rapid boil and sear tasks, supplying a portion of the unit's 273,000 BTU total rating for heavy throughput. Chefs achieve consistent pan response and maintain production speed across simultaneous stations.
#@@# Integrated Charbroiler#@#
A 36-inch charbroiler occupies the right side, offering direct char and grill capacity without separate equipment footprints. Kitchens obtain high radiant heat for proteins while streamlining line layout and reducing transfer time between appliances.
#@@# Versatile Oven And Cabinet#@#
The base incorporates one standard oven and one cabinet to support baking and dry storage within the same footprint. Staff maximize vertical utility by staging trays in the oven while storing pans or tools in the adjacent cabinet for rapid access.
#@@# Robust Stainless Construction#@#
Full stainless steel front, sides, shelf, and backriser resist corrosion and stand up to daily commercial cleaning routines. Facilities extend service life and maintain a sanitary appearance under heavy use and frequent sanitization cycles.
#@@# Serviceable Design Features#@#
Engineers fitted lift-off wavy grates and a 22.5-inch flue riser with hi-shelf for accessible maintenance and ventilation integration. Technicians complete routine cleaning and inspection tasks faster, minimizing downtime and labor hours.
#@@# Stable Installation Details#@#
Adjustable six-inch legs and a freestanding configuration accommodate uneven floors and simplify placement during installation.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect gas connections and burners weekly; tighten fittings and clear debris from pilot orifices to maintain ignition reliability. Clean charbroiler grates after each service; use a brass brush and a mild detergent solution, then dry thoroughly to prevent corrosion. Wipe stainless steel surfaces with a soft cloth and pH-neutral cleaner; avoid abrasive pads. Check door hinges and spring-assisted counterweight for wear monthly and lubricate moving parts per CSA guidelines.