Stop sacrificing output for control. This 60" natural gas restaurant range delivers consistent thermal capacity and integrated charbroiler performance to support high-volume kitchens. Operators get 204,000 BTU of heat with thermostatic controls to maintain setpoints across grates, charbroiler, and ovens, reducing variability during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow surfaces to cool. Remove grates and charbroiler racks; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless steel front, sides, and shelf with mild detergent and soft cloth. Vacuum condenser and clean burner ports to prevent clogs. Clean oven interiors with oven-safe cleaner; remove racks and wash separately. Inspect door gaskets and flue riser shelf for residue. Dry all components before reconnecting gas to maintain safety and efficiency.#@@#Additional Info#@#Southbend 4604DD-3TL-NG 60" natural gas restaurant range delivers 204,000 BTU with four non-clog burners, 36" charbroiler, two standard ovens, stainless steel construction, thermostatic controls, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60" natural gas restaurant range delivers consistent thermal capacity and integrated charbroiler performance to support high-volume kitchens. Operators get 204,000 BTU of heat with thermostatic controls to maintain setpoints across grates, charbroiler, and ovens, reducing variability during peak periods.
#@@# Four Non-Clog Burners#@#
Four non-clog burners ensure stable flames under heavy use. Operators achieve rapid recovery between loads, maintaining throughput when multiple pans or kettles run simultaneously.
#@@# Wavy Grate Design#@#
Wavy grates stabilize cookware and distribute flame contact for uniform heat transfer. Chefs enjoy consistent sear and simmer zones, reducing hot spots and product waste.
#@@# Built-In Charbroiler#@#
A 36" charbroiler on the right side combines broiling and range-top workflows without extra equipment. Kitchens gain grilling capacity for proteins and vegetables while saving space.
#@@# Thermostatic Controls#@#
Thermostatic controls on cooktop and ovens allow precise temperature management. Staff maintain target setpoints with less intervention, improving consistency and reducing rework.
#@@# Dual Oven Cabinets#@#
Two ovens with spring-assisted doors provide 132.3 cubic feet of combined volume and one rack per compartment. Facilities can stage products or bake and roast simultaneously in one appliance.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and hi-shelf riser resist corrosion and simplify cleaning. Maintenance teams perform quick inspections, supporting NSF and CSA compliance.
Additional technical details include a 22.5" flue riser with shelf, 6" adjustable legs for leveling, a 37.00" cooktop depth, and a .500" plate thickness on critical surfaces. The unit weighs 1,075 pounds and installs as a freestanding, natural gas-powered system qualifying for the Service First Program.
#@@#Delivery Details#@#
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly for carbon buildup; remove grates to access ports, use a soft brush and mild solvent to clear obstructions. Clean charbroiler grates daily; soak in soapy water and brush debris. Wipe stainless steel with neutral cleaner and microfiber cloth to prevent corrosion. Verify thermostatic controls and pilot operation monthly. Lubricate hinges and check seals quarterly.