Stop sacrificing throughput for control. This 60" natural gas restaurant range combines high output and precise thermostatic control to support sustained service without compromising cooking consistency. Operators will gain straightforward performance, heavy-duty construction, and integrated charbroiler capacity that streamlines workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas supply. Remove grates and charbroiler plates; soak in degreasing solution for 10–15 minutes, scrub with nonmetal brush, rinse and air dry. Wipe stainless surfaces with mild soap and warm water, then buff dry to prevent corrosion. Vacuum condenser and clear flue riser debris monthly. Check door seals and thermostatic controls; replace worn parts. Clean spills immediately to prevent bacteria, grease fires, energy loss, equipment failure, and failed inspections.#@@#Additional Info#@#Southbend's 4604DD-3TR-NG 60" natural gas range offers 204,000 BTU with four burners, a 36" charbroiler, two ovens, and thermostatic controls; features stainless steel, 6" adjustable legs, 22.5" flue riser with hi-shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas restaurant range combines high output and precise thermostatic control to support sustained service without compromising cooking consistency. Operators will gain straightforward performance, heavy-duty construction, and integrated charbroiler capacity that streamlines workflows.
#@@# Four Burners#@#
Four high-capacity non-clog burners deliver the primary heat source, providing a combined input that supports simultaneous high-heat tasks across multiple pots and pans. Chefs will maintain consistent panside temperatures while minimizing downtime caused by clogged or uneven burners.
#@@# Charbroiler Section#@#
A 36" charbroiler on the right side adds direct grilling capability integrated into the cookline, enabling grill applications without a separate unit. Kitchen staff will shorten transfer times and expand menu flexibility by grilling proteins and vegetables at scale directly on the range.
#@@# Oven Capacity#@#
Two standard ovens with spring-assisted, counterweight doors deliver substantial internal volume and a single rack per oven for organized baking and roasting. Culinary teams will load full pans and stagger cooking cycles while preserving oven temperature stability through thermostatic controls.
#@@# Construction Durability#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and simplify cleaning during tight service windows. Facilities managers will appreciate reduced lifecycle maintenance and a resilient exterior that stands up to frequent cleaning and heavy use.
#@@# Exhaust And Support#@#
A 22.5" flue riser with hi-shelf creates a compact venting and storage solution that elevates service ergonomics and provides shelf space for tools or prepped items. Line cooks will access utensils and plated items at a safer reach while the riser assists kitchen ventilation planning.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot assemblies weekly; remove debris and verify flame pattern to maintain combustion efficiency. Clean charbroiler grates after each service cycle using a stiff brush and rinse with warm water. Degrease stainless steel surfaces with a pH-neutral cleaner; polish along the grain to avoid scratches. Check door counterweights and spring-assisted hinges monthly for smooth operation. Tighten gas connections and test for leaks after any service.