For high-volume kitchens needing precise heat control and continuous operation, this 48" natural gas range delivers performance across multiple cooking zones. The combination of star/sauté burners, a 36" left griddle, and a standard oven offers flexibility for restaurants, schools, hospitals, and hospitality operations. Stainless-steel cladding, adjustable legs, and certified compliance ensure durability and easy maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and close the gas valve. Remove grates and wipe with warm, soapy water; soak stubborn grease. Scrape griddle residue, then clean with a griddle brick or approved cleaner. Vacuum burner troughs and wipe burner caps; confirm ports remain clear. Clean oven interior with commercial oven cleaner per label, rinse and dry. Wipe exterior stainless with non-abrasive cleaner. Inspect vents and coils; schedule deep-cleaning to prevent fires and extend equipment life.#@@#Additional Info#@#Southbend's 4604DC-3GR-NG Range delivers 175,000 BTU via 3 burners, a 36" griddle, manual controls, a standard oven, stainless steel front, 6" legs, NSF/CSA certifications, and a 22.5" flue riser with shelf.#@@#General Info#@#Description #@#
For high-volume kitchens needing precise heat control and continuous operation, this 48" natural gas range delivers performance across multiple cooking zones. The combination of star/sauté burners, a 36" left griddle, and a standard oven offers flexibility for restaurants, schools, hospitals, and hospitality operations. Stainless-steel cladding, adjustable legs, and certified compliance ensure durability and easy maintenance.
#@@# Three High-Output Burners#@#
The range includes three manual burners rated within the 151,000 - 200,000 BTU class, with a combined output of 175,000 BTU for rapid searing and boiling. Operators achieve consistent heat distribution, reducing turnaround time during peak hours.
#@@# Left Griddle Surface#@#
A 36" left griddle supports flat-top cooking for pancakes, burgers, and other items, enabling simultaneous use with burners. It simplifies workflows and concentrates griddle production on one side.
#@@# Standard Oven Capacity#@#
The built-in oven with battery spark ignition and one rack provides secondary cook-and-hold capability for braising, roasting, and finishing. Staff can stage oven tasks while stovetop production continues, enhancing throughput for multi-item menus.
#@@# Robust Stainless Construction#@#
Stainless-steel front, sides, and shelf resist corrosion and withstand frequent cleaning cycles. The durable exterior reduces repair costs and maintains a sanitary surface meeting NSF standards.
#@@# Service-Ready Design#@#
The unit qualifies for the manufacturer’s Service First program and includes a 22-1/2" flue riser with shelf and cabinet base for storage. Adjustable 6" legs ensure stable operation on uneven floors.
#@@# Compliance And Certifications#@#
This natural gas range meets cCSAus, CSA Flame, CSA Star, and NSF certifications, ensuring regulatory compliance for schools, hospitals, and large foodservice facilities. Certified status simplifies procurement and inspections.
#@@#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 burners weekly for soot and uneven flame; remove grates and soak in warm, soapy water, then air dry before reassembly. Clean griddle surface after each shift with a scraper and apply a light oil coat to inhibit rust. Vacuum condenser area and wipe stainless steel exterior with a neutral detergent to prevent corrosion. Verify door seals and pilot assembly monthly and tighten gas connections per Southbend guidelines for safe, reliable operation.