Handle peak service with consistent heat and production capacity, engineered for continuous use in high-volume kitchens. This 60-inch natural gas range delivers a total output of 307,000 BTU and combines multiple cooking modes to support simultaneous grilling, charbroiling, and convection baking without performance loss. Operators gain predictable control, robust construction, and serviceability designed for busy restaurants, institutional kitchens, and hospitality operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and charbroiler plates; soak in hot, soapy water. Scrub burner ports with a soft brush. Clean oven interiors with a mild degreaser and wipe dry. Vacuum condenser coils and wipe exterior stainless steel. Inspect seals and pilot for buildup; replace worn gaskets. Rinse components and reassemble. Perform weekly deep clean to reduce fire risk, prevent contamination, lower energy use, and extend equipment life.#@@#Additional Info#@#Southbend’s 60" gas Ultimate Restaurant Range 4605AA-2CL offers 307,000 BTU with three front non-clog burners, two rear pyromax burners, and a 24" charbroiler.#@@#General Info#@#Description #@#
Handle peak service with consistent heat and production capacity, engineered for continuous use in high-volume kitchens. This 60-inch natural gas range delivers a total output of 307,000 BTU and combines multiple cooking modes to support simultaneous grilling, charbroiling, and convection baking without performance loss. Operators gain predictable control, robust construction, and serviceability designed for busy restaurants, institutional kitchens, and hospitality operations.
#@@# Top Heat Control#@#
Five burners produce a mix of three high-flow front burners and two Pyromax rear burners to balance rapid boil and sustained simmer needs. Chefs achieve precise temperature zones across the 60-inch cooktop for multi-dish workflows.
#@@# Charbroiler Integration#@#
A 24-inch left charbroiler integrates directly into the top to sear meats while freeing adjacent burners for pots and pans. Staff reduce transfer time and maintain grill capacity without requiring separate equipment.
#@@# Dual Convection Ovens#@#
Two convection ovens provide consistent circulation for even baking and roasting, each supplied with three oven racks for flexibility. Kitchen teams can scale production and schedule staggered cook cycles to meet peak demand effectively.
#@@# Durable Stainless Surfaces#@#
Stainless steel front, sides, flue riser, and shelf resist corrosion and simplify daily sanitation routines. Maintenance crews can complete cleaning and inspection faster, preserving uptime.
#@@# Commercial Venting Configuration#@#
A 22.5-inch flue riser with a high shelf routes heat and exhaust while offering utility storage above the range. Installers can integrate the unit into existing hood systems, and staff can use the shelf for staging tools and pans.
#@@# Field Service Accessibility#@#
Standing pilot and manual controls combine with battery spark ignition for oven lighting to minimize points of failure and expedite diagnostics.
#@@#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 pilot assemblies weekly; remove debris and verify flame stability to prevent heat loss. Clean charbroiler grates daily with a wire brush and degreaser; soak removable parts in warm, soapy water. Wipe stainless steel front and sides after each shift using a nonabrasive cleaner and microfiber cloth. Vacuum condenser area monthly and check gas connections for leaks with approved solution. Document maintenance actions and schedule CSA and NSF compliance checks regularly.