Stop settling for underpowered equipment when your kitchen needs consistent throughput and precise heat control. This 60-inch gas restaurant range delivers concentrated power across four high-output burners and a full charbroiler, allowing staff to produce high volumes without sacrificing cook quality. Operators will appreciate the integrated ovens and rugged stainless steel construction that maintain performance during continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and soak in hot, soapy water; scrub grease with a non-abrasive pad. Wipe the stainless steel exterior with a mild detergent and soft cloth; rinse and dry to prevent streaks. Clean charbroiler plates and oven racks with degreaser; inspect and clear the 22.5” flue riser and vents to reduce fire risk. Clean condenser coils and check seals to improve efficiency and avoid breakdowns. Follow CSA and NSF maintenance intervals.#@@#Additional Info#@#Southbend’s 4604DD-3CL 60" gas range delivers 204,000 BTU with four non-clog burners, a 36" right charbroiler, two standard ovens, stainless steel exterior, 22.5" flue riser with shelf, manual controls, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop settling for underpowered equipment when your kitchen needs consistent throughput and precise heat control. This 60-inch gas restaurant range delivers concentrated power across four high-output burners and a full charbroiler, allowing staff to produce high volumes without sacrificing cook quality. Operators will appreciate the integrated ovens and rugged stainless steel construction that maintain performance during continuous service.
#@@# Four Burners#@#
Four open non-clog burners supply concentrated heat for simultaneous high-volume cooking. Chefs achieve rapid boiling and controlled simmering while maintenance crews benefit from lift-off components that simplify daily cleaning.
#@@# High Output Charbroiler#@#
A 36-inch charbroiler sits on the right side to handle direct searing and char tasks at production scale. Staff create consistent grill marks and manage large batch grilling without relocating pans or burners.
#@@# Dual Ovens#@#
Two standard ovens provide separate temperature zones for baking, roasting, and holding tasks during peak service. Kitchens expand menu flexibility and avoid cross-contamination between preparations by using distinct oven cavities.
#@@# Durable Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion in a commercial environment and enable fast wipe-downs during service transitions. The 6-inch adjustable legs allow precise leveling on uneven floors to maintain safe operation.
#@@# Powerful Output#@#
The range delivers 204,000 BTU total, concentrating energy where kitchens need it for searing, boiling, and rapid recovery between orders. Heat delivery supports continuous throughput in cafeteria, restaurant, and institutional settings.
#@@# Service Ready Design#@#
A 22.5-inch flue riser with shelf integrates ventilation and storage while the standing pilot and manual controls ensure predictable operation. The unit meets CSA and NSF standards and qualifies for manufacturer service programs that reduce downtime.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler daily; remove debris and grease to prevent clogging and maintain consistent heat output. Clean stainless steel surfaces with a soft cloth and mild detergent; rinse and dry to avoid streaking. Drain and clean oven cavities weekly, scrub racks with nonabrasive pads, and verify spring-assisted, counterweight doors operate smoothly. Adjust 6" legs for level installation. Schedule CSA and NSF inspections as required to ensure safe, efficient operation.