Stop trading output for consistency. This 60-inch natural gas restaurant range delivers concentrated heat and continuous throughput to meet high demand without compromise, combining charbroiler capacity and oven volume in a single footprint. Operators gain predictable performance across heavy service cycles with thermostatic controls and robust stainless steel construction that withstands daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let range cool completely. Remove grates and charbroiler plates; soak in warm water with degreaser for 15–30 minutes, scrub with non-abrasive pad, rinse and air dry. Vacuum crumb trays and wipe stainless surfaces with mild detergent; rinse and dry to prevent streaks. Clean oven interiors with commercial oven cleaner following label directions and ventilate area. Check and clean vent riser and pilot assemblies to prevent grease buildup and fire risk.#@@#Additional Info#@#Southbend’s 4604DD-4TL-NG 60" natural gas range offers 204,000 BTU input, a 36,000 BTU charbroiler, two non-clog burners, two ovens, thermostatic controls, stainless steel exterior, 6" legs, 22½" flue riser, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop trading output for consistency. This 60-inch natural gas restaurant range delivers concentrated heat and continuous throughput to meet high demand without compromise, combining charbroiler capacity and oven volume in a single footprint. Operators gain predictable performance across heavy service cycles with thermostatic controls and robust stainless steel construction that withstands daily use.
#@@# Charbroiler Section#@#
High-intensity charbroiler delivers 36,000 BTU focused heat on a 36-inch right section, enabling rapid searing and grill marks on high volumes of protein. Chefs maintain temperature control with thermostatic settings that support consistent cooking results during peak periods.
#@@# Non-Clog Burners#@#
Four non-clog burners provide sustained flame stability and resist service interruptions from debris, preserving continuous operation under heavy loading. Technicians can access lift-off components for fast cleaning and minimal downtime.
#@@# Wavy Grates#@#
Wavy grates promote even heat distribution and reduce direct flare contact, improving sear quality and extending grate life under constant use. Staff can replace or rotate grates quickly to maintain consistent surface conditions during long shifts.
#@@# Oven Capacity#@#
Two standard ovens supply ample cook and hold space for batch cooking, enabling parallel roasting and baking tasks. Operators can stage trays efficiently to maximize throughput while preserving product quality across multiple menu items.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation protocols in regulated environments. Managers achieve predictable cleaning cycles and maintain appearance even with frequent washdowns.
#@@# Integrated Riser#@#
Backriser with hi-shelf and a 22-1/2 inch flue riser with shelf create organized staging for pans and tools above the cookline, freeing counter space for prep. Staff can access controls and supplies without disrupting line flow.
#@@#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 weekly and remove debris from wavy grates to maintain consistent heat. Clean charbroiler plates after each service with a non-abrasive brush and high-temperature degreaser; rinse and dry before reinstalling. Wipe stainless steel surfaces daily with a mild detergent and soft cloth, then polish to prevent corrosion. Verify thermostatic controls and standing pilot operation monthly and replace worn gaskets promptly to preserve efficiency and safety.