Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers concentrated power and configurable cooking capacity, enabling kitchens to maintain consistent temperatures during high-volume service periods while supporting varied production tasks. Operators benefit from durable construction and modular cooking surfaces that streamline service and maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas valve and allow unit to cool before cleaning. Remove grates and wipe griddle with a scraper, then clean with warm, soapy water and a non-abrasive pad. Vacuum debris from burner areas and wipe burners with a damp cloth; inspect flame ports and clear blockages. Clean oven interior with manufacturer-approved cleaner and rinse thoroughly. Degrease backriser, shelf, and exterior stainless steel, then polish and dry. Check seals and test ignition before returning to service.#@@#Additional Info#@#Southbend’s 4604DC-4GR-NG 60.75" gas range delivers 191,000 BTU with two manual burners, a 48" griddle, standard oven, cabinet base, and adjustable 6" legs; stainless steel front and sides, NSF and CSA certified for reliable performance.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers concentrated power and configurable cooking capacity, enabling kitchens to maintain consistent temperatures during high-volume service periods while supporting varied production tasks. Operators benefit from durable construction and modular cooking surfaces that streamline service and maintenance.
#@@# Front Burners#@#
Two front burners supply focused heat for pans that require rapid searing or large-volume boiling, providing operators with immediate, manual control over flame intensity. Manual control knobs allow precise adjustments to match recipe requirements and reduce temperature recovery time effectively.
#@@# Rear Burner#@#
A rear non-clog burner maintains steady low-to-medium heat for simmering and holding tasks, ensuring stable performance when staff shift between active and passive cooking. The non-clog design minimizes downtime from burner maintenance and preserves consistent output during long shifts.
#@@# Right Griddle#@#
A 48-inch griddle on the right side expands flat-top capacity for pancakes, burgers, and sauté lines, delivering broad, even heat across the surface to support continuous production. Stainless-steel griddle construction resists warping under heavy use and simplifies surface cleaning at the end of shifts.
#@@# Standard Oven#@#
The integrated standard oven includes battery spark ignition for reliable start-up and provides a conventional heat source for roasting, baking, and holding, allowing simultaneous use of stovetop and oven functions. The oven ships with one rack and fits common sheet pan configurations for operational flexibility.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2-inch flue riser with shelf provide corrosion resistance and a hygienic work surface that withstands daily cleaning protocols. Six-inch adjustable legs enable precise leveling on uneven floors to maintain safe, stable operation.
#@@#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#@#Refer to the manufacturer manual before any service. Inspect and clean burner ports weekly with a soft brush to prevent clogging and maintain 191,000 BTU output. Degrease griddle surface after each shift using a nonabrasive pad and approved solvent; season per Southbend instructions. Verify gas connections and leak-test fittings monthly. Replace door gaskets showing cracks. Calibrate thermostat quarterly and level the unit to ensure even cooking and safe operation.