The 60" natural gas Ultimate Restaurant Range delivers high-output performance for commercial kitchens, combining a versatile cooktop, charbroiler, and dual ovens into one freestanding unit rated at 204,000 BTU. Its stainless-steel design supports sustained service with a heavy-duty .500" thick plate, wavy grates over five non-clog burners, and a 37.00" cooktop engineered for rapid heat transfer and uniform searing.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Soak grates and parts in soapy water; scrub with a non-abrasive pad. Wipe the 37.00" cooktop and stainless steel with detergent; dry to avoid streaks. Clean oven interiors with oven cleaner; wash racks separately. Vacuum condenser areas and check the 22.5” flue riser for grease. Inspect and lubricate door hinges if needed. Dry all parts, reassemble, restore gas, and test burners and pilot lights.#@@#Additional Info#@#The Southbend 4605AA-2RR-NG 60" gas range offers 204,000 BTU, five burners, 36" charbroiler, two convection ovens, stainless steel exterior, 22.5" flue riser, manual controls, and 6" adjustable legs; CSA and NSF certified.#@@#General Info#@#Description #@#
The 60" natural gas Ultimate Restaurant Range delivers high-output performance for commercial kitchens, combining a versatile cooktop, charbroiler, and dual ovens into one freestanding unit rated at 204,000 BTU. Its stainless-steel design supports sustained service with a heavy-duty .500" thick plate, wavy grates over five non-clog burners, and a 37.00" cooktop engineered for rapid heat transfer and uniform searing.
#@@# Non-Clog Burners#@#
Four heavy-duty non-clog burners and an additional burner ensure dependable ignition and steady flame control for high-volume operations. Burners resist debris build-up, enabling uninterrupted service and quick field cleaning, reducing maintenance time.
#@@# Charbroiler Section#@#
The 36" charbroiler on the right side delivers radiant heat for direct grilling and searing. Chefs achieve grill marks and caramelization while minimizing cross-traffic by consolidating griddle and broiler functions.
#@@# Dual Ovens#@#
Two convection ovens with spring-assisted doors offer 132.3 cubic feet of combined cooking space and three racks per oven for batch flexibility. Kitchens can roast, bake, or hold multiple items simultaneously, improving throughput without sacrificing temperature consistency.
#@@# Stainless-Steel Construction#@#
Stainless-steel front, sides, and hi-shelf withstand heavy use and simplify sanitation protocols. The corrosion-resistant exterior cleans easily and maintains a professional appearance under constant service.
#@@# Backriser With Shelf#@#
A 22.5" flue riser with hi-shelf provides elevated storage and vent clearance while keeping work surfaces organized. Line cooks can stage pans and tools at eye level, reducing retrieval time and improving station ergonomics.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs allow precise leveling on uneven floors and ensure stable installation in busy configurations. Teams can meet sanitation and safety codes while preserving alignment for gas connections and ventilation.
#@@#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#@#Please follow these maintenance steps for the Southbend 4605AA-2RR-NG. Clean burners and grates daily; clear debris from ports with a soft brush and ensure alignment. Empty and degrease the drip tray after each service. Wipe stainless steel with a damp cloth and mild detergent; avoid abrasives. Clean the backriser and hi-shelf weekly. Check pilot flames and controls monthly. Level the range, check door function, replace worn seals, and schedule annual inspections.