Stop sacrificing throughput for control. This 60" gas restaurant range delivers focused cooking power across a mix of charbroiler and burner stations while maintaining precise, manual operation for consistent results in high-volume kitchens. Operators gain 204,000 BTU of total output and a robust stainless steel build that resists corrosion and stands up to continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Remove grates and charbroiler plates; soak in warm, soapy water and scrub. Wipe stainless steel surfaces with mild detergent, rinse, and dry. Clean oven interior after cooling with recommended cleaner and soft cloth. Vacuum condenser coils and clear vent flue riser. Inspect seals and legs; tighten or replace as needed. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend’s 4605AC-2CL 60" gas range offers 204,000 BTU with five burners, a 36" charbroiler, convection oven, two cabinets, 37" cooktop, and 22.5" flue riser; stainless steel, 6" adjustable legs, CSA and NSF certified, manual controls, 132.3 cu. ft.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" gas restaurant range delivers focused cooking power across a mix of charbroiler and burner stations while maintaining precise, manual operation for consistent results in high-volume kitchens. Operators gain 204,000 BTU of total output and a robust stainless steel build that resists corrosion and stands up to continuous service.
#@@# Cooktop Power#@#
Four non-clog burners plus an additional station produce concentrated heat across the 37.00" cooktop, enabling simultaneous searing, boiling, and pan work. Technicians can service lift-off burner components quickly, which reduces downtime and preserves throughput.
#@@# Charbroiler Section#@#
A 36" charbroiler sits on the right side to handle direct grilling tasks and impart char where needed, reducing reliance on separate equipment. Chefs achieve consistent grill marks and flavor while consolidating footprint and fuel use.
#@@# Oven Capacity#@#
The unit includes a convection oven with 132.3 cubic feet of internal volume and three racks to support batch baking, roasting, or holding. Staff benefit from even heat distribution and a spring-assisted, counterweight door that eases rack handling and minimizes operator strain.
#@@# Storage And Access#@#
Two cabinets under the range provide immediate storage for pans and tools, keeping service lines efficient and organized. The 22.5” flue riser with hi-shelf offers elevated staging and frees counter space for plating operations.
#@@# Construction And Support#@#
Stainless steel front, sides, shelf, and six-inch adjustable legs ensure durability and allow leveling on uneven floors for stable operation. CSA and NSF certifications validate compliance with safety and sanitation standards, while qualification for the manufacturer’s Service First program supports ongoing maintenance.
#@@# Controls And Installation#@#
Manual controls give technicians direct, repeatable settings for temperature and flame, improving consistency across shifts.
#@@#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 to prevent flare-ups and uneven heat. Clean grates and stainless surfaces with nonabrasive detergent and warm water; rinse and dry. Check gas connections and pilot for leaks or weak flame; tighten fittings and replace faulty parts immediately. Lubricate control linkages quarterly and verify oven door counterweight and spring for safety. Adjust legs to level the unit and clean condenser and flue riser annually.