Stop settling for slow lines or inconsistent results. This commercial range delivers concentrated power and organized workflow, enabling kitchens to produce consistent plates at a steady pace while operators maintain control and uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the 60" range before cleaning. Remove grates and charbroiler parts; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel surfaces with mild detergent, rinse, and dry to prevent corrosion. Clean burners and ports with a soft brush; clear grease from the backriser and vent to reduce fire risk. Vacuum condenser coils and inspect door seals. Reassemble when fully dry. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend’s 4604DD-6R-NG 60" Natural Gas Restaurant Range delivers 204,000 BTU with nine burners, a 36" charbroiler, two ovens, spring-assisted doors, 6" legs, stainless steel, a 22.5" flue riser, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop settling for slow lines or inconsistent results. This commercial range delivers concentrated power and organized workflow, enabling kitchens to produce consistent plates at a steady pace while operators maintain control and uptime.
#@@# Nonclog Burners#@#
Four nonclog burners provide targeted heat across the 37.00" cooktop to support simultaneous high-volume production. Operators can rely on consistent ignition and simplified maintenance, reducing service interruptions during peak periods.
#@@# Wavy Grates#@#
Wavy grates concentrate heat transfer and stabilize cookware for uniform searing and simmering performance. Chefs experience predictable temperature response, which reduces product variability and shortens cook time.
#@@# Charbroiler Section#@#
A 36" charbroiler on the right side delivers direct radiant heat for grilling applications, producing grill marks and flavor without the need for separate equipment. The integrated charbroiler preserves counter space while supporting mixed-menu operations.
#@@# Dual Oven Base#@#
Two standard ovens beneath the range expand capacity for baking, roasting, and holding, offering a combined 132.3 cubic feet of usable volume. Spring-assisted, counterweight doors support quick access and reduce operator strain during repeated loading cycles.
#@@# Robust Construction#@#
Stainless steel front, sides, shelf, and a 22.5" flue riser with hi-shelf provide durable surfaces that resist corrosion and simplify cleaning. Six-inch adjustable legs allow precise leveling on uneven floors, maintaining safe operation and consistent clearances.
#@@# High Thermal Output#@#
The unit produces 204,000 BTU total to meet demanding kitchen schedules and support simultaneous multi-station cooking. Natural gas power and manual controls deliver direct heat modulation for precise flame management and efficient fuel use.
This freestanding configuration includes a backriser with a hi-shelf for accessory placement and storage while preserving workspace.
#@@#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 and charbroiler grates weekly; remove carbon deposits with a brass brush and a 1:10 water-to-vinegar solution, then rinse and dry. Clean stainless steel exterior with a pH-neutral cleaner and microfiber cloth to avoid scratches. Verify pilot flames and gas connections monthly; tighten fittings and test for leaks with soap solution. Level and secure the unit on its 6" adjustable legs and calibrate thermostats quarterly for consistent output.