Stop compromising throughput for control. This heavy-duty natural gas range delivers focused heat distribution across a 60.75-inch platform while maintaining precise thermostatic control, enabling consistent results during extended service periods. Restaurant operators benefit from robust construction and modular cooking options that support simultaneous charbroiling and oven-based production without frequent adjustments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilots before cleaning. Remove grates and charbroiler plates; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless steel surfaces with mild detergent, rinse, and dry. Clean burners and ports with a soft brush; clear debris for flame stability. Vacuum condenser and backriser vents to prevent grease buildup. Inspect seals and controls; document maintenance for food safety and reliable operation.#@@#Additional Info#@#Southbend's 60" Natural Gas Ultimate Restaurant Range (model 4605AD-2TL-NG) offers 204,000 BTU with five burners, a 36" charbroiler, thermostatic controls, stainless steel, two ovens, a 22.5" flue riser, 6" legs, CSA, and NSF certification.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This heavy-duty natural gas range delivers focused heat distribution across a 60.75-inch platform while maintaining precise thermostatic control, enabling consistent results during extended service periods. Restaurant operators benefit from robust construction and modular cooking options that support simultaneous charbroiling and oven-based production without frequent adjustments.
#@@# Charbroiler Top.#@#
Five charbroiler stations generate concentrated searing zones and provide an aggregate 204,000 BTU of output, enabling rapid surface caramelization for high-volume protein preparation. Operators gain throughput from wavy grates that stabilize pans and simplify repositioning under continuous use.
#@@# Non-Clog Burners.#@#
Four non-clog burners ensure uninterrupted flame delivery under heavy traffic by resisting debris buildup that typically causes flow restriction. Technicians appreciate reduced service frequency, and staff experience predictable ignition and steady heat.
#@@# Dual Oven Base.#@#
A standard oven paired with a convection oven allows concurrent baking and roasting workflows, expanding menu flexibility while preserving floor space. Chefs control separate thermostatic zones to maintain different holding or cooking profiles for mixed production runs.
#@@# Stainless Construction.#@#
Stainless steel front, sides, and shelf deliver corrosion resistance and permit aggressive cleaning protocols without surface degradation. Maintenance teams execute sanitation routines quickly, limiting downtime between shifts.
#@@# Backriser Shelf.#@#
A 22-1/2 inch flue riser with a hi-shelf provides elevated ventilation routing and a durable work surface for staging pans, condiments, or finishing tools. Kitchen staff use the shelf to organize plating operations while preserving counter clearance.
#@@#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 weekly and remove debris to prevent clogging; disassemble wavy grates and soak in warm, soapy water, then dry before reinstalling. Clean charbroiler plates after each shift using a grill brush and a mild detergent to remove grease. Verify thermostat calibration monthly and adjust per manufacturer guidelines. Lubricate hinges and check door seals for wear; replace seals when compression fails. Schedule CSA and NSF compliance inspections annually.