Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated heat and calibrated temperature management across two burners and a 48-inch right griddle, producing a combined 191,000 BTU output for continuous service in high-demand kitchens. Operators gain consistent performance, simplified maintenance, and NSF-compliant sanitation features designed for commercial food service, hospitals, campuses, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the unit. Remove grates, griddle plates, racks, and drip trays. Scrape heavy grease from the 48" griddle with a stainless scraper, then wash with warm water and mild detergent. Soak burners and grates in degreaser, brush, rinse, and dry. Vacuum condenser coils and wipe exterior stainless surfaces with a non-abrasive cleaner. Reassemble parts, check seals and pilots, and reconnect gas.#@@#Additional Info#@#Southbend's 4604DC-4TR-NG Ultimate Restaurant Range offers 191,000 BTU in a 60" gas setup with two burners, a 48" griddle, oven with spark ignition, and stainless steel construction.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated heat and calibrated temperature management across two burners and a 48-inch right griddle, producing a combined 191,000 BTU output for continuous service in high-demand kitchens. Operators gain consistent performance, simplified maintenance, and NSF-compliant sanitation features designed for commercial food service, hospitals, campuses, and institutional kitchens.
#@@# Burners Configuration#@#
Two front-to-back burners pair with a right-side 48-inch griddle to support simultaneous high-volume cooking and flat-top tasks. Thermostatic controls provide repeatable setpoints, reducing cycle variation during peak service.
#@@# Griddle Performance#@#
A 1/2" plate thickness on the griddle ensures thermal mass for even heat distribution and retention during continuous operation. Chefs maintain consistent sear profiles and surface temperature across full-length production runs.
#@@# Oven And Cabinet#@#
A standard oven beneath the cooktop offers baking and roasting capacity while the cabinet base stores sheet pans or service tools. The oven uses battery spark ignition, enabling reliable startup without complex electrical wiring.
#@@# Construction And Serviceability#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify daily sanitation protocols in regulated environments. Lift-off grates and accessible components reduce downtime for cleaning and maintenance, supporting predictable service schedules.
#@@# Control System#@#
Thermostatic control and standing pilot arrangements stabilize output and enable fine temperature adjustments for both burners and griddle zones. Facility engineers calibrate setpoints to match menu requirements and energy management targets.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove food debris to maintain flame patterns and prevent clogging. Clean the griddle surface after each shift with a scraper, then apply a light oil layer to preserve seasoning. Degrease stainless steel fronts and sides with pH-neutral detergent and a soft cloth; avoid abrasives. Check thermostatic controls monthly for accurate temperature response and calibrate per guidelines.