Stop sacrificing control for capacity. This natural gas restaurant range delivers concentrated power across eight burners and dual ovens, allowing kitchens to maintain throughput without compromising temperature fidelity or service cadence. Engineers designed the cooktop and ovens to support continuous production, making the unit ideal for high-volume restaurant kitchens, catering operations, and institutional foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the 60" range before cleaning. Remove racks and soak in warm, soapy water. Scrape grease from burners and grates, then wash with non-abrasive detergent. Clean oven interiors with a mild degreaser; rinse and dry. Wipe stainless steel front, sides, shelf, and riser with a pH-neutral cleaner. Vacuum condenser and vents to prevent fires and improve efficiency. Inspect seals and pilot components regularly to avoid breakdowns and pass CSA/NSF inspections.#@@#Additional Info#@#Southbend’s 4604DD-7R-NG 60" natural gas range delivers 382,000 BTU with eight burners: two star/sauté front, two non-clog rear, four Pyromax right, plus two ovens, stainless steel front, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing control for capacity. This natural gas restaurant range delivers concentrated power across eight burners and dual ovens, allowing kitchens to maintain throughput without compromising temperature fidelity or service cadence. Engineers designed the cooktop and ovens to support continuous production, making the unit ideal for high-volume restaurant kitchens, catering operations, and institutional foodservice environments.
#@@# Burner Array#@#
Eight burners provide distributed heat with specific placement: two star/sauté burners at the front, two non-clog burners at the rear, and four Pyromax burners on the right side. This configuration enables staff to run simultaneous high- and low-intensity tasks while preserving flame stability and minimizing interruptions during peak service.
#@@# Total Heat Output#@#
The range delivers 382,000 BTU total, supporting rapid heat-up and sustained high-temperature cooking across multiple pans. Kitchens achieve consistent searing, boiling, and braising results while operators meet output targets during extended service periods.
#@@# Oven Capacity#@#
Two standard ovens feature battery spark ignition and include one rack per oven, enabling independent temperature control for parallel cooking programs. Chefs can separate functions between ovens to reduce cross-contamination of flavors and optimize staging for batch production.
#@@# Construction Materials#@#
Stainless steel front, sides, and hi-shelf offer corrosion resistance and streamline sanitation workflows in commercial kitchens. Staff can quickly clear soil from exposed surfaces, while the robust exterior withstands daily use in institutional settings.
#@@# Vent and Support#@#
A 22-1/2 inch flue riser with shelf provides directed ventilation and a durable staging area for pots or small equipment. The integrated riser reduces back-splash heat and creates a convenient mid-level storage plane for mise en place items.
#@@#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 to maintain consistent flame patterns and heat output. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth to prevent corrosion. Empty and wash oven racks and interior using manufacturer-recommended cleaners, then dry thoroughly. Verify door seals and hinges for wear; replace components showing deformation. Schedule annual professional inspection for gas connections, pilot systems, and CSA/NSF compliance verification.