Handle peak service without compromise. This heavy-duty natural gas restaurant range combines high thermal output with versatile cooking surfaces to maintain consistent production during continuous service. Foodservice teams achieve predictable results and dependable uptime from a unit engineered for commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range before cleaning. Remove racks and grates; soak in warm, soapy water. Scrape grease from the griddle while warm, then wipe with a damp cloth and mild detergent. Clean burners and pilot assemblies with a soft brush; inspect ports for clogs and clear with a needle if needed. Wipe stainless steel surfaces with a non-abrasive cleaner; dry to prevent corrosion. Clean ovens after cool-down using approved oven cleaner.#@@#Additional Info#@#Southbend’s 4605AA-2GR-NG 60" natural gas range offers 291,000 BTU, five burners, a 24" griddle, two convection ovens with battery ignition, three racks, stainless steel front and sides, 6" adjustable legs, and a 22½" back riser with shelf.#@@#General Info#@#Description #@#
Handle peak service without compromise. This heavy-duty natural gas restaurant range combines high thermal output with versatile cooking surfaces to maintain consistent production during continuous service. Foodservice teams achieve predictable results and dependable uptime from a unit engineered for commercial environments.
#@@# Front Burners#@#
Five high-output burners deliver primary cooking power, with three non-clog burners at the front for frequent use and two PyroMax burners at the rear to support sustained high-heat tasks. Operators gain reliable ignition and stable flame control, minimizing interruptions during peak periods.
#@@# Right Griddle Plate#@#
A 24-inch griddle mounted on the right provides a continuous flat top for grilling and searing at scale, featuring a 1/2-inch plate thickness for even heat distribution. Chefs obtain uniform contact heat across the griddle surface, reducing hot spots and improving product yield.
#@@# Convection Oven System#@#
Two convection ovens with battery spark ignition supply consistent thermal circulation and faster recovery compared to standard ovens. Kitchen staff can pack racks and rotate items with confidence, knowing the ovens maintain target temperatures and include three racks per oven for organized throughput.
#@@# Durable Stainless Surfaces#@#
Stainless steel front, sides, and hi-shelf deliver a corrosion-resistant exterior that withstands daily cleaning and aggressive kitchen environments. Managers preserve appearance and hygiene while technicians perform service access on a continuously serviceable exterior.
#@@# Service Ready Configuration#@#
A 22 1/2-inch flue riser with shelf and 6-inch adjustable legs integrates into existing hood and floor conditions, simplifying installation alignment. Facility teams reduce retrofit time and achieve correct ventilation pitch while leveling the range on uneven floors.
#@@#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#@#Service teams should inspect burners weekly and remove debris from pilot and ports to maintain consistent ignition. Clean stainless steel surfaces daily with a nonabrasive detergent and soft cloth to prevent corrosion. Degrease griddle with food‑grade solvent after each shift and season plate with light oil. Verify gas connections and manifold pressure monthly; tighten fittings and replace worn hoses. Calibrate oven thermostats quarterly and lubricate hinges and valves semiannually.