Stop compromising kitchen throughput for inconsistent results. This 60-inch natural gas restaurant range combines heavy-duty cooking capacity with precise manual controls to sustain continuous service in demanding food service operations. Kitchens achieve consistent searing, grilling, and holding across multiple stations while the unit maintains reliability under peak load.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and shut gas at the valve. Remove grates and charbroiler plates; soak in hot, soapy water. Scrub burners and wavy grates with a non-abrasive brush; rinse and dry. Wipe stainless front, sides, shelf, and legs with mild detergent; polish with a soft cloth. Clean flue riser shelf and cabinets; vacuum debris from under the unit. Inspect seals and pilots; replace worn parts. Clean daily to prevent bacteria, grease fires, higher bills, breakdowns, and failed inspections.#@@#Additional Info#@#Southbend's 4604DD-2GL-NG 60" natural gas range offers 204,000 BTU with two non-clog burners, a 36" charbroiler, stainless steel front, two storage cabinets, manual controls, a 22-1/2" flue riser, 6" adjustable legs, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop compromising kitchen throughput for inconsistent results. This 60-inch natural gas restaurant range combines heavy-duty cooking capacity with precise manual controls to sustain continuous service in demanding food service operations. Kitchens achieve consistent searing, grilling, and holding across multiple stations while the unit maintains reliability under peak load.
#@@# Four Burner Array#@#
Engineers placed four non-clog burners in the cooking surface to enable simultaneous high-heat tasks. Operators gain direct flame control for boiling, searing, and stock reduction while crew members reduce cycle time during rush periods.
#@@# Wavy Grates#@#
Manufacturers fitted wavy grates to stabilize cookware and promote even heat transfer across the crown of pots and pans. Chefs experience reduced hot spots and maintain consistent product quality when handling multiple pans at once.
#@@# Integrated Charbroiler#@#
The design integrates a 36-inch charbroiler on the right side to deliver restaurant-level grilling capacity without a separate unit. Staff can produce char marks and concentrated heat for proteins while conserving floor space and simplifying workflow.
#@@# Heavy Duty Construction#@#
Fabrication uses stainless steel for the front, sides, and shelf with a 22-1/2 inch flue riser to resist corrosion and simplify cleaning routines. Maintenance teams preserve finish longevity, and safety teams trust a robust shell that stands up to daily wear.
#@@# Storage Cabinets#@#
Engineers included two cabinets beneath the deck to provide accessible storage for pans, grates, and service supplies. Line cooks retrieve equipment quickly, reducing downtime between menu runs and keeping staging areas organized.
#@@# Adjustable Support Legs#@#
The design uses 6-inch adjustable legs to level the range on uneven kitchen floors and comply with sanitation clearances. Installers achieve precise alignment, and cleaning crews gain easier access beneath the unit for floor maintenance.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler daily and remove food debris to prevent clogs and uneven heat. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth after each shift to avoid corrosive buildup. Degrease oven interiors and flue riser weekly using a high-temperature degreaser; rinse thoroughly and dry. Verify manual controls and standing pilot operation monthly and adjust or replace faulty components. Calibrate thermostat annually and tighten gas fittings per CSA guidelines.