Built for continuous service in high-volume kitchens, this 60-inch natural gas range delivers concentrated heat across a versatile cooking surface while integrating charbroiler capability and two full-size ovens. Operators gain consistent output from 401,000 BTU total capacity and nine cooking zones, enabling simultaneous grilling, searing, and baking without performance loss. Food service teams reduce cook time and broaden menu throughput with a machine engineered for sustained commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilots. Scrape charbroiler grates, remove grease with degreaser, rinse, and dry. Clean oven interiors with mild alkaline cleaner, scrub racks, and dry. Wipe stainless steel surfaces with non-abrasive cleaner and soft cloth. Vacuum condenser and backriser vents; check and clear flue riser shelf. Inspect door seals and gas connections; tighten as needed. Regular cleaning prevents contamination, fires, high bills, equipment failure, and inspection issues.#@@#Additional Info#@#Southbend's 4604DD-6L-NG 60" natural gas range delivers 401,000 BTU with nine burners, a 36" charbroiler, stainless steel front, two ovens with spring-assisted doors, 6" adjustable legs, manual controls, and a 22.5" flue riser. CSA and NSF certified.#@@#General Info#@#Description #@#
Built for continuous service in high-volume kitchens, this 60-inch natural gas range delivers concentrated heat across a versatile cooking surface while integrating charbroiler capability and two full-size ovens. Operators gain consistent output from 401,000 BTU total capacity and nine cooking zones, enabling simultaneous grilling, searing, and baking without performance loss. Food service teams reduce cook time and broaden menu throughput with a machine engineered for sustained commercial use.
#@@# Nine Zone Top#@#
Nine independently controlled cooking zones provide targeted heat for multiple pans and tasks. Chefs achieve rapid temperature recovery and maintain consistent results across the 37-inch cooktop surface.
#@@# Charbroiler Section#@#
A 36-inch charbroiler on the right side delivers direct radiant heat for grilling applications. Staff obtain char marks and high sear temperatures while keeping adjacent cooking areas stable.
#@@# Dual Oven Capacity#@#
Two standard ovens supply a combined internal volume of 132.3 cubic feet for baking, roasting, and holding. Teams manage batch production and staggered cook cycles without cross-interference between chambers.
#@@# Stainless Steel Construction#@#
Full stainless steel front, sides, shelf, and backriser resist corrosion and simplify sanitation procedures. Kitchen crews clean surfaces quickly and maintain a professional appearance under heavy use.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs allow precise leveling on uneven floors to ensure safe operation and uniform drainage. Maintenance personnel calibrate unit height for integration with existing line equipment.
#@@# Integrated High Shelf#@#
A 22.5-inch flue riser with a high shelf provides storage and heat management above the cookline. Line operators stage pans and utensils within reach while preserving ventilation pathways.
#@@# Manual Controls#@#
Manual control knobs for burners and ovens deliver direct tactile feedback and simplify operator training.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler grates weekly; remove debris and clean with a nonabrasive brush to maintain heat transfer. Flush condensate and drip pans daily; dry components before reassembly. Verify gas connections and manifold pressure monthly; tighten fittings and replace worn seals per CSA and manufacturer guidelines. Lubricate door hinges and adjust counterweight springs quarterly. Level the unit and torque leg fasteners after installation and during scheduled service.