Stop sacrificing throughput for control. This 60-inch commercial gas range delivers precise heat distribution and integrated charbroiler capacity, enabling kitchens to roast, sear, and sauté without workflow bottlenecks. Operators gain consistent output across five cooking zones while maintaining robust serviceability and safety compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let surfaces cool. Remove grates and charbroiler components; soak in warm water with mild detergent. Scrub non-clog burners and wavy grates with a non-abrasive brush. Wipe stainless steel front, sides, shelf and legs with a soft cloth and approved cleaner. Clean ovens and flue riser; vacuum debris from backriser vent. Check seals and pilot; replace worn parts. Clean condenser coils on refrigeration nearby to save energy and prevent failures. Dry all parts before power-up.#@@#Additional Info#@#Southbend’s 4605AA-2CR 60" gas restaurant range delivers 204,000 BTU with five non-clog burners, a 36" charbroiler on the right, two convection ovens, stainless steel exterior and 6" adjustable legs, CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch commercial gas range delivers precise heat distribution and integrated charbroiler capacity, enabling kitchens to roast, sear, and sauté without workflow bottlenecks. Operators gain consistent output across five cooking zones while maintaining robust serviceability and safety compliance.
#@@# Charbroiler Section#@#
This unit integrates a 36-inch charbroiler on the right with wavy grates and a standing pilot, allowing high-temperature searing and consistent grill marks for protein production. Chefs achieve predictable results across high volumes while reducing turnaround time for grilled items.
#@@# High-Output Burners#@#
Five non-clog burners provide a combined 204,000 BTU and deliver rapid recovery between load cycles, supporting continuous front-of-house service. Staff maintain precise control with manual valves, enabling staging of multiple pans without thermal lag.
#@@# Oven Capacity#@#
Two convection-style ovens provide substantial combined oven space beneath the cooking surface to bake, roast, and hold items concurrently. Kitchen teams can stage full trays across both cavities, improving mise en place and service cadence.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2 inch flue riser with hi-shelf create a corrosion-resistant work envelope suited to commercial environments. Maintenance crews perform routine cleaning efficiently, and the finish preserves a professional appearance under heavy use.
#@@# Service Accessibility#@#
The design includes lift-off components and straightforward manual controls to minimize downtime during routine service and cleaning. Technicians can access burners and oven interiors rapidly, supporting Southbend Service First Program eligibility for expedited support.
#@@# Installation Flexibility#@#
The freestanding configuration with 6-inch adjustable legs adapts to uneven kitchen floors and integrates with existing ventilation via the backriser shelf.
#@@#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 daily; remove debris and flush gas ports with compressed air to maintain consistent flame patterns. Clean grates and stainless surfaces after each service using mild detergent and a nonabrasive pad; rinse and dry to prevent spotting. Check gaskets and pilot assemblies weekly; tighten loose fittings and replace worn seals immediately. Calibrate oven thermostats monthly and verify vent clearance per CSA and NSF guidelines.