Command kitchen performance and output with a commercial gas range designed for continuous service and precise control. This 60-inch natural gas range delivers 175,000 BTU total heat and combines six open burners with a left-side griddle and a full oven to handle simultaneous cooking tasks without compromise. Food service operators will find consistent temperatures, robust construction, and serviceable components that minimize downtime during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut off the gas supply before cleaning. Remove grates, burners, oven racks, and the griddle plate; soak in warm, soapy water. Scrub stainless surfaces with a non-abrasive cleaner and soft cloth; rinse and dry. Clean grease from the oven cavity and flue riser to reduce fire risk. Vacuum condenser coils and wipe controls to improve efficiency. Sanitize food-contact surfaces to stop bacteria and meet CSA and NSF standards. Reassemble when dry and restore power and gas.#@@#Additional Info#@#Southbend's 4604DC-7L-NG 60" natural gas range delivers 175,000 BTU with six manual burners, a 36" left griddle, one oven with battery spark ignition, cabinet base with rack, 22½" flue riser and adjustable 6" legs; NSF, CSA and cCSAus certified.#@@#General Info#@#Description #@#
Command kitchen performance and output with a commercial gas range designed for continuous service and precise control. This 60-inch natural gas range delivers 175,000 BTU total heat and combines six open burners with a left-side griddle and a full oven to handle simultaneous cooking tasks without compromise. Food service operators will find consistent temperatures, robust construction, and serviceable components that minimize downtime during peak periods.
#@@# Burners With Griddle#@#
Six open burners provide distributed heat for multiple pans, while a 36-inch left griddle delivers a broad hotplate for searing and flat-top tasks. Operators gain fast recovery and high throughput, enabling concurrent sautéing, boiling, and griddle work with predictable results.
#@@# Heavy Gauge Construction#@#
Stainless steel front, sides, shelf, and riser provide structural strength and corrosion resistance in a high-use environment. Kitchen teams receive long-term durability and simplified sanitation because smooth stainless surfaces resist food adhesion and clean efficiently.
#@@# Standard Oven Capacity#@#
An integrated standard oven accepts full-size pans and supplies consistent ambient heat for baking, roasting, and holding. Chefs maintain menu flexibility and reduce equipment footprint by consolidating range top and oven functions into a single unit.
#@@# Service Ready Design#@#
The unit features a standing pilot for reliability, battery spark ignition for the oven, and a cabinet base that includes a rack for storage. Maintenance crews will appreciate accessible components and compatibility with the Southbend Service First program for trained support options.
#@@# Compliance And Certification#@#
This range meets NSF requirements and carries CSA certifications for flame and appliance safety, supporting regulatory compliance for institutional and commercial kitchens. Procurement teams gain assurance that the appliance conforms to regional safety standards and inspection protocols.
#@@#Delivery Details#@#
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot daily for debris or flame issues; remove grates, clean with degreaser, then rinse and dry. Rotate oven racks weekly and vacuum the oven cavity to remove crumbs. Calibrate thermostat quarterly and check temperature with a probe thermometer; adjust controls as needed. Lubricate hinge pins and valve stems semiannually with high-temp lubricant. Flush griddle surface after each shift and season with oil.