Built to keep busy kitchens running, this 60-inch natural gas range combines heavy-duty cooking power with targeted grilling capability, serving high-volume operations without downtime. Operators benefit from a total heat output of 204,000 BTU and a dedicated 36-inch charbroiler section, enabling concurrent frying and char grilling during long service periods. Equipment designers strategically placed controls and serviceable components for straightforward maintenance and extended service life.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Remove grates and charbroiler plates and soak in warm, soapy water; scrub with a non-abrasive pad. Wipe stainless steel surfaces with mild detergent and a soft cloth, following grain. Clean burners and ports with a soft brush to prevent clogging. Vacuum condenser coils and clear vent paths to reduce energy use and fire risk. Rinse parts, dry completely, inspect seals and pilots, then reconnect gas and test operation.#@@#Additional Info#@#Southbend’s 4604DD-2TL-NG 60" natural gas range offers 204,000 BTU with two non-clog burners, a 36" charbroiler, stainless steel front, two cabinets, a 22.5" flue riser, standing pilot, and 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Built to keep busy kitchens running, this 60-inch natural gas range combines heavy-duty cooking power with targeted grilling capability, serving high-volume operations without downtime. Operators benefit from a total heat output of 204,000 BTU and a dedicated 36-inch charbroiler section, enabling concurrent frying and char grilling during long service periods. Equipment designers strategically placed controls and serviceable components for straightforward maintenance and extended service life.
#@@# Burners and Grates#@#
Four non-clog burners sit beneath wavy grates to optimize heat transfer and prevent flame interruption, ensuring continuous output during peak service. Chefs achieve consistent searing and boiling with the manual control layout that isolates zones for precise heat management.
#@@# Charbroiler Section#@#
A 36-inch charbroiler on the right concentrates 204,000 BTU capacity into a high-intensity grilling surface, suitable for steaks, sandwiches, and grill-marked proteins. Staff can quickly adjust grill heat using manual controls to match product demands and reduce cycle times.
#@@# Construction and Finish#@#
The stainless steel front, sides, and shelf provide a corrosion-resistant envelope that sustains daily cleaning protocols and resists surface damage in commercial use. The fabrication supports heavy pans and repeated impact while maintaining a sanitary exterior that meets institutional standards.
#@@# Storage Cabinets#@#
Two integrated cabinets beneath the cooking surface offer protected storage for pots, pans, and service items, keeping line organization tight and reducing unnecessary traffic. Teams can access stored tools without leaving the cookline, improving throughput during rush periods.
#@@# Installation and Support#@#
Freestanding installation and a 22-1/2 inch flue riser with shelf simplify placement and ventilation planning in kitchen layouts, while 6-inch adjustable legs enable quick leveling on uneven floors.
#@@#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#@#Inspect burners and charbroiler daily; clear debris and carbon with a brass brush to maintain even heat distribution. Drain and clean grease trays after each service to prevent flare-ups. Check standing pilot flames weekly and replace faulty thermocouples immediately. Tighten gas fittings monthly and verify connections with a soapy solution; address leaks at once. Clean stainless surfaces with neutral detergent and polish to inhibit corrosion. Schedule CSA inspections annually.