Stop compromising output for capacity. This heavy-duty natural gas range combines concentrated heat, integrated griddle capability, and robust construction to support continuous service in busy kitchens. It delivers 175,000 BTU of controlled power and a layout that places a left griddle and five cooking points where you need them for consistent throughput and predictable results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and turn off the gas supply. Remove grates, burners, rack and drip trays. Scrape excess grease from the 36" griddle and wipe with a mild detergent solution using a non-abrasive pad. Clean oven interior with warm, soapy water; scrub door seals and replace if cracked. Vacuum condenser coils and clear vents to maintain efficiency and lower energy use. Sanitize food-contact surfaces to remove bacteria. Dry all parts completely before reassembly and reconnecting power and gas.#@@#Additional Info#@#The Southbend 4604DC-5L-NG Restaurant Range offers 175,000 BTU, five manual burners, a 36" griddle, stainless steel exterior, one oven with spark ignition, cabinet base with rack, 22.5" flue riser, and 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising output for capacity. This heavy-duty natural gas range combines concentrated heat, integrated griddle capability, and robust construction to support continuous service in busy kitchens. It delivers 175,000 BTU of controlled power and a layout that places a left griddle and five cooking points where you need them for consistent throughput and predictable results.
#@@# Power Output#@#
A total of 175,000 BTU concentrates thermal energy for rapid searing and high-volume cooking. Operators achieve fast recovery and maintain set temperatures under sustained loads, reducing cycle time between batches.
#@@# Cooktop Configuration#@#
Five manual burners pair with a left griddle to support simultaneous tasks across pans and flat-top applications. Chefs can manage sauces, high-heat searing, and griddle items without moving product between stations, improving line efficiency.
#@@# Ignition and Controls#@#
Manual control knobs and a battery spark ignition for the oven provide reliable starts with simplified service access. Staff obtain precise flame modulation for each burner and swift oven relight when required, minimizing downtime during peak shifts.
#@@# Oven and Capacity#@#
One standard oven offers a spacious interior and ships with a single rack for flexible load placement. The oven supports continuous baking or holding cycles and integrates into menu rotations that require both sheet pan and covered cooking.
#@@# Construction and Serviceability#@#
Stainless steel front, sides, shelf, and a 22-1/2 inch flue riser create a durable envelope that withstands daily wear. Six-inch adjustable legs and lift-off components facilitate cleaning and leveling, while qualification for the manufacturer’s Service First program streamlines preventive maintenance.
#@@# Certifications and Compliance#@#
Unit meets NSF and CSA standards, including CSA Flame and cCSAus listings, ensuring adherence to commercial safety and sanitation requirements.
#@@#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 personnel should disconnect gas and electrical supplies and verify zero pressure before any work. Clean grates, burners, and pilot assemblies daily with nonabrasive detergent; remove carbon deposits with a brass brush to preserve ports. Inspect gaskets and hinge hardware weekly and replace worn seals. Drain and flush internal oven cavities monthly, then verify ignition timing and gas manifold pressures per Southbend specifications.