Stop sacrificing speed for control. This 60-inch natural gas restaurant range combines a high-output cooking surface with multiple ovens and storage, allowing kitchens to maintain consistent throughput without compromising heat management or cleaning access. Operators benefit from 204,000 BTU of cookline capacity, rugged stainless steel construction, and service-focused features designed for continuous commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Scrape grease from grates and charbroiler; soak grates in warm, soapy water for 10–20 minutes, then scrub with a non-abrasive pad. Wipe stainless steel surfaces with mild detergent and a soft cloth; rinse and dry. Clean oven interior after cool down: remove racks, wash with detergent, rinse, dry. Vacuum condenser coils and clear vent flue riser monthly to maintain efficiency and reduce fire risk. Sanitize food-contact surfaces; document each cleaning.#@@#Additional Info#@#Southbend's 4605AC-2GR-NG 60" natural gas range offers 204,000 BTU, five non-clog burners, a 36" charbroiler, convection oven, cabinet base, stainless steel exterior, 6" adjustable legs, and a 22.5" flue riser with shelf. CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing speed for control. This 60-inch natural gas restaurant range combines a high-output cooking surface with multiple ovens and storage, allowing kitchens to maintain consistent throughput without compromising heat management or cleaning access. Operators benefit from 204,000 BTU of cookline capacity, rugged stainless steel construction, and service-focused features designed for continuous commercial use.
#@@# High-Output Cooktop#@#
Five non-clog burners deliver concentrated heat across a 37.00" cooktop, producing rapid boil and sear performance for high-volume production. Engineers designed wavy grates to maintain stable pan contact and simplify repositioning during peak service.
#@@# Integrated Charbroiler#@#
One 36" charbroiler on the right side provides direct radiant heat for grilled proteins while sharing the same gas supply and control scheme. Technicians installed a standing pilot for reliable ignition under heavy-duty cycles.
#@@# Oven And Cabinet#@#
The base includes one convection oven paired with one storage cabinet to consolidate cooking and staging within a single footprint. Chefs receive three oven racks and a 132.3 cubic feet internal capacity that supports batch roasting and holding tasks.
#@@# Durable Construction#@#
Stainless steel front, sides, and shelf resist corrosion and allow pressure washing without surface degradation. The .500" plate thickness ensures thermal mass that supports stable temperature during sustained use.
#@@# Serviceability And Compliance#@#
Design teams specified manual controls, a spring-assisted counterweight oven door, and a 22.5" flue riser with hi-shelf to facilitate routine maintenance and venting integration. CSA and NSF certifications confirm conformity with regulatory sanitation and safety standards, and the unit qualifies for the manufacturer's Service First program for prioritized support.
#@@#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 maintain consistent 204,000 BTU output. Clean charbroiler grates after each service using a stainless steel brush and degreaser; rinse and air dry before reassembly. Degrease oven interior monthly and clean racks with warm, soapy water. Check door spring-assisted counterweight operation and adjust hinge tension if necessary. Lubricate controls and verify gas connections for leaks per CSA guidelines.