Built for high-volume kitchens needing consistent output and durability, this natural gas restaurant range delivers 175,000 BTU and features a cooktop with a left-side griddle for simultaneous frying, boiling, and griddling. It combines ten burners, a 36" griddle, a standard oven, and a cabinet base into one freestanding unit, optimizing space while meeting NSF and CSA certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let surfaces cool. Remove grates, burner caps, and griddle plate; soak in soapy water. Wipe stainless steel with mild detergent and soft cloth, following the grain. Scrape griddle carbon with a scraper, apply food-grade oil. Clean oven with non-abrasive cleaner; wash rack separately. Vacuum flue riser debris, check legs and seals. Rinse, dry components, reassemble, and reconnect power.#@@#Additional Info#@#The Southbend 4604DC-NG 36.5" Natural Gas Range delivers 175,000 BTU, 10 burners, 36" griddle, stainless steel build, standard oven, cabinet base, 22.5" flue riser, hi-shelf, adjustable legs, NSF/CSA certified, 132.3 cu. ft. oven volume.#@@#General Info#@#Description #@#
Built for high-volume kitchens needing consistent output and durability, this natural gas restaurant range delivers 175,000 BTU and features a cooktop with a left-side griddle for simultaneous frying, boiling, and griddling. It combines ten burners, a 36" griddle, a standard oven, and a cabinet base into one freestanding unit, optimizing space while meeting NSF and CSA certifications.
#@@# Ten Burner Top#@#
Ten manually controlled burners provide 175,000 BTU across the cookline, allowing chefs to handle multiple tasks at once. Precision knobs ensure repeatable flame adjustments for consistent searing, boiling, and sautéing during peak hours.
#@@# Left Griddle Plate#@#
A 36-inch griddle on the left expands cooking options for grilling and breakfast service without needing extra equipment. It centralizes heat sources, enabling continuous production of sandwiches, eggs, and proteins.
#@@# Standard Oven#@#
The standard oven includes a spring-assisted door and fits a full-size rack, offering reliable baking and roasting for heavy commercial use. Its 13-inch bottom clearance and 132.3 cubic feet of space support rapid recovery between batches.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify cleaning in busy kitchens. A 22.5-inch flue riser with shelf integrates ventilation and storage while maintaining a professional look.
#@@# Service-Friendly Design#@#
Removable grates, lift-off components, and participation in the Service First program minimize downtime and ease maintenance. The oven’s standing pilot and battery spark ignition ensure reliable start-up under varied conditions.
#@@# Adjustable Installation#@#
Six-inch adjustable legs and a freestanding design allow leveling on uneven floors and flexible placement. The unit operates on natural gas at 120 volts, 60 Hz, single phase, and draws 5.9 amps, meeting standard kitchen 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#@#Maintain the Southbend 4604DC-NG range by cleaning burner ports and grates daily to prevent clogs. Soak grates and the 36" griddle plate in soapy water; scrape carbon and dry before reinstalling. Vacuum condensers, wipe stainless steel with mild detergent, and avoid abrasives. Check pilot and ignition weekly for soot or corrosion. Lubricate door hinges and level the unit. Schedule annual Service First™ inspection for safety and performance.