Built to power busy kitchens, this 60-inch natural gas restaurant range delivers concentrated heat and durable construction for continuous service. Chefs gain a high-output cookline with 204,000 BTU total, coupled with versatile cooking zones and oven capacity to handle simultaneous orders without compromise. Operators receive a robust, service-oriented unit designed to integrate into demanding commercial workflows and meet regulatory standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off the main valve before cleaning. Remove grates, burner caps, and racks; soak in hot water with degreaser for 10–20 minutes, scrub, rinse, and dry. Wipe stainless surfaces with mild detergent and a soft cloth; avoid abrasive pads. Clean charbroiler plates and oven interiors with oven-safe cleaner; remove residue and rinse. Vacuum the condenser area and inspect the flue riser for grease. Reassemble dry parts, restore gas, and test controls.#@@#Additional Info#@#Southbend's 60" Natural Gas Ultimate Restaurant Range, model 4605AD-2GL-NG, offers 204,000 BTU with five burners, a 36" charbroiler, one standard oven, one convection oven, stainless steel build, 6" adjustable legs, and a 22.5" flue riser.#@@#General Info#@#Description #@#
Built to power busy kitchens, this 60-inch natural gas restaurant range delivers concentrated heat and durable construction for continuous service. Chefs gain a high-output cookline with 204,000 BTU total, coupled with versatile cooking zones and oven capacity to handle simultaneous orders without compromise. Operators receive a robust, service-oriented unit designed to integrate into demanding commercial workflows and meet regulatory standards.
#@@# High Heat Output#@#
Delivering 204,000 BTU across five burners and charbroiler sections, this range provides rapid temperature recovery and consistent searing across the cooktop. Kitchen teams maintain throughput during peak periods and apply intense direct heat for grills, sautés, and rapid boil applications.
#@@# Charbroiler Section#@#
A full 36-inch charbroiler occupies the right side, producing direct radiant heat ideal for grilled proteins and marked presentation. Line cooks achieve grill marks and caramelization quickly while the charbroiler resists clogging during continuous use.
#@@# Cooktop Versatility#@#
Five non-clog burners with wavy grates create stable support for pots and pans and allow multiple cooking techniques simultaneously. Chefs switch between high-heat searing and controlled simmering without relocating pans, improving mise en place efficiency.
#@@# Dual Oven Capacity#@#
The unit includes one standard oven and one convection oven to expand menu flexibility, supporting baking, roasting, and holding. Staff increase batch sizes and stagger cooking profiles, which reduces hold time and preserves product quality.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and simplified sanitation during nightly cleanings. Maintenance crews perform fast surface wipes and level the range on uneven floors to maintain safe operation.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and clear debris to prevent clogging and uneven heat. Clean charbroiler grates and oven racks after each service with a nonabrasive brush and degreaser. Wipe stainless steel surfaces with mild detergent and a soft cloth, then dry to prevent spotting. Verify gas connections and manual controls monthly, tightening fittings per CSA guidelines. Level the unit and adjust 6" legs quarterly for proper drainage and consistent cooking performance.