For high-volume kitchens needing charbroiling and reliable oven performance, this 60" natural gas restaurant range offers power and durability for commercial use. It combines two open burners, a 36" charbroiler, and dual ovens into one freestanding unit, ideal for heavy daily production. Operators benefit from controlled heat across the cooktop and charbroiler while meeting serviceability and sanitation standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Remove grates and wipe charbroiler with a degreaser; rinse and dry. Clean oven interiors with mild alkaline cleaner, scrub racks, and remove debris from burner ports with a soft brush. Vacuum condenser and backriser shelf to remove grease buildup. Inspect door seals and thermocouples; replace worn parts. Run ventilation checks after reassembly to ensure safe operation.#@@#Additional Info#@#Southbend’s 60" Natural Gas Range 4604DD-4TR-NG delivers 204,000 BTU, 36,000 BTU charbroiler, 2 burners, 37" cooktop, 2 ovens, thermostatic controls, stainless steel, 22.5" riser, 6" legs, CSA/NSF certified.#@@#General Info#@#Description #@#
For high-volume kitchens needing charbroiling and reliable oven performance, this 60" natural gas restaurant range offers power and durability for commercial use. It combines two open burners, a 36" charbroiler, and dual ovens into one freestanding unit, ideal for heavy daily production. Operators benefit from controlled heat across the cooktop and charbroiler while meeting serviceability and sanitation standards.
#@@# Charbroiler Section#@#
The 36" charbroiler uses radiant heat for searing and char cooking, ensuring consistent grill marks and flavor transfer. Standing pilot and thermostatic controls stabilize surface temperature during continuous use.
#@@# Dual Oven Capacity#@#
Two ovens expand cooking workflows with 132.3 cubic feet combined volume for baking, roasting, and holding. Spring-assisted doors and adjustable racks ensure safe access and predictable load handling.
#@@# Commercial Burners#@#
Two non-clog open burners with wavy grates deliver 36,000 BTU output for rapid boiling and pan searing on the 37.00" cooktop. Burners are easy to remove for cleaning, reducing downtime from debris buildup.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and simplify sanitation in institutional and hospitality settings. Surfaces withstand washdowns and maintain a professional look under heavy use.
#@@# Serviceable Design#@#
A 22.5" flue riser with hi-shelf supports ventilation and provides a staging shelf. Southbend's Service First program ensures trained support and parts availability to reduce repair time.
#@@# Adjustable Support#@#
Six-inch adjustable legs ensure secure leveling on uneven floors, maintaining safety and consistent cooking heights. Robust leg mounts stabilize the 1,075-pound unit during peak service.
Certified by CSA and NSF for safety and sanitation, the unit operates on natural gas with thermostatic controls and a flue riser for commercial ventilation.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly for soot and check pilot operation. Soak wavy grates in detergent; brush ports to clear obstructions. Clean charbroiler plates daily to prevent grease and check thermostatic controls. Wipe stainless steel surfaces with mild cleaner; dry to prevent corrosion. Check door counterweights and leg fastenings monthly; replace worn gaskets promptly.