Stop sacrificing throughput for control. This 60" natural gas restaurant range offers concentrated heat zones and a built-in charbroiler for high-volume cooking with operator precision. Designed for commercial kitchens, it integrates two oven cavities, a charbroiler section, and a heavy-duty cooktop for continuous service cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn gas off and allow the range to cool. Remove grates and charbroiler parts; soak in warm, soapy water. Wipe stainless steel surfaces with non-abrasive cleaner and a soft cloth. Vacuum condenser and clean vents on the 22.5 flue riser to remove grease. Scrape oven bottoms, wash racks, and dry thoroughly. Inspect door seals and burner ports; clear clogs with a soft brush. Reassemble components and restore gas. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#The Southbend 4604DD-4GR-NG 60" Natural Gas Range offers 204,000 BTU output, 36,000 BTU charbroiler, two ovens, non-clog burners, stainless steel build, 22.5" flue riser, adjustable legs, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas restaurant range offers concentrated heat zones and a built-in charbroiler for high-volume cooking with operator precision. Designed for commercial kitchens, it integrates two oven cavities, a charbroiler section, and a heavy-duty cooktop for continuous service cycles.
#@@# Four Non-Clog Burners#@#
Four burners ensure consistent ignition and output under heavy use. They reduce downtime from clogs and maintain stable flames for sautéing, searing, and boiling across multiple pans.
#@@# Charbroiler Section#@#
The 36" charbroiler on the right delivers radiant heat and grill marks for proteins and vegetables. Manual controls and a standing pilot ensure predictable heat transfer for repeatable results during peak service.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and high shelf resist corrosion and simplify sanitation. Surfaces withstand cleaning protocols and comply with NSF foodservice standards.
#@@# Oven Capacity#@#
Two ovens offer 132.3 Cu.Ft combined volume with spring-assisted doors for safe access. Each oven accommodates full-size sheet pans and maintains consistent temperatures for baking, holding, or finishing.
#@@# Adjustable Support System#@#
Six-inch adjustable legs and a 22.5" flue riser with hi-shelf enable ergonomic installation and service access. The riser integrates ventilation routing with storage for serviceware.
#@@# Power And Control#@#
The range delivers 204,000 BTU capacity across burners and the charbroiler, powered by natural gas with manual controls. Mechanical interfaces provide tactile feedback for quick adjustments during high-turn operations.
Specifications: 60.75" width, 59.5" height, 34" depth, .500" plate thickness, 37.00" cooktop width, 13.00" oven bottom depth. Unit weight: 1,075 pounds. CSA and NSF certified for institutional use.
#@@#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#@#Maintain the Southbend 4604DD-4GR-NG by cleaning burners and charbroiler grates after each service cycle to prevent clogging. Scrape and wash wavy grates with a nonabrasive detergent; dry fully before reassembly. Vacuum condenser and remove debris from the backriser shelf monthly. Inspect standing pilot and pilot orifices weekly; clear deposits with a soft brush. Verify door counterweights and spring-assisted hinges quarterly and adjust legs to level the unit for consistent oven performance.