Stop sacrificing throughput for control. This natural gas restaurant range delivers focused heat distribution and integrated cooking surfaces that enhance production without compromising temperature accuracy. Operators can manage multiple tasks simultaneously while ensuring consistent results during high-volume service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply and let surfaces cool. Remove grates and wash in warm, soapy water; scrub griddle with a nylon pad and degreaser, then rinse. Wipe burner caps and burner tops; clear ports with a soft-bristle brush. Clean oven interior using approved solvent and a non-abrasive cloth. Vacuum condenser coils and check ventilation riser for grease buildup. Dry all parts before reassembly. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and failed inspections.#@@#Additional Info#@#Southbend's 4605CC-2GR-NG 60.75" natural gas range offers 227,000 BTU, five burners, a 24" griddle, stainless steel front and sides, two cabinets, a 22.5" flue riser with shelf, 6" adjustable legs, manual controls, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This natural gas restaurant range delivers focused heat distribution and integrated cooking surfaces that enhance production without compromising temperature accuracy. Operators can manage multiple tasks simultaneously while ensuring consistent results during high-volume service periods.
#@@# Front Burners#@#
Five manually controlled burners provide a total output of 227,000 BTU, enabling high-heat searing and steady simmering at the same time. Operators achieve rapid recovery between cycles, minimizing downtime during peak service.
#@@# Rear Pyromax Burners#@#
Two Pyromax rear burners deliver concentrated heat for heavy pots and pans, optimizing energy transfer for large-volume boiling and stock reduction. Chefs can maintain precise rolling boils while the front burners handle other pans.
#@@# Right Griddle Plate#@#
The 24-inch griddle on the right features a 1/2 inch thick plate for even heat retention and consistent contact cooking. Staff can cook pancakes, sandwiches, and sautés on a flat surface that minimizes hot spots and reduces product waste.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, shelf, and riser resist corrosion and simplify sanitation routines in regulated kitchens. Maintenance crews can clean surfaces quickly, reducing labor time and sustaining a professional appearance.
#@@# Storage Cabinets#@#
Two base cabinets offer enclosed storage for pots, pans, and service items, keeping work areas organized and compliant with health standards. Teams can access essentials without traversing the kitchen, improving workflow efficiency.
#@@# Backriser With Shelf#@#
The 22-1/2 inch flue riser includes a hi-shelf for staging pans and holding trays at service height, reducing transfer steps during plating. Line cooks can reach tools and warmed items faster, which shortens ticket times and enhances throughput.
#@@#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 griddle daily for carbon buildup; remove debris and scrub with a nonabrasive pad, then rinse and dry before reassembly. Verify pilot flames and ignition; adjust or replace faulty nozzles to maintain consistent 227,000 BTU output. Clean stainless steel surfaces with mild detergent and soft cloth; polish along grain. Check door seals, hinges and cabinet fasteners monthly and torque to spec. Schedule professional gas leak and pressure tests every six months.