Stop sacrificing throughput for consistency. This 60-inch natural gas restaurant range delivers concentrated power across multiple stations while maintaining stable temperatures for continuous service. Restaurant operators gain a layout that combines open burners, a charbroiler, and storage cabinets in a single freestanding unit for streamlined kitchen flow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main supply. Remove grates and charbroiler plates; soak in warm, soapy water. Scrub burners with a nonmetal brush; clear ports and verify standing pilot operation. Wipe stainless steel surfaces with mild detergent and soft cloth; avoid abrasives. Clean flue riser shelf and vents to remove grease buildup to reduce fire risk. Inspect oven door seals and adjustable 6" legs; dry parts before restoring gas and power.#@@#Additional Info#@#Southbend's 4605CC-2RR-NG 60" natural gas range delivers 204,000 BTU with five burners, a 36" charbroiler, stainless steel front, two storage cabinets, a 22.5" flue riser, 6" adjustable legs, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This 60-inch natural gas restaurant range delivers concentrated power across multiple stations while maintaining stable temperatures for continuous service. Restaurant operators gain a layout that combines open burners, a charbroiler, and storage cabinets in a single freestanding unit for streamlined kitchen flow.
#@@# Burner Array#@#
Five non-clog burners supply the primary heat footprint, rated within the 201,000 - 250,000 BTU class and totaling 204,000 BTU. Kitchens receive rapid recovery and stable simmer performance for sequential ticket fulfillment and sustained peak service periods.
#@@# Charbroiler Section#@#
A 36-inch charbroiler occupies the right side and uses standing pilot ignition to support continuous grilling operations. Operators obtain even surface searing across wavy grates that promote consistent char marks and simplified grease drainage.
#@@# Heavy-Duty Construction#@#
The unit uses stainless steel front, sides, and hi-shelf to resist corrosion and simplify sanitation routines under NSF guidelines. Culinary teams benefit from durable surfaces that tolerate daily scrubbing and aggressive cleaning chemicals without rapid degradation.
#@@# Integrated Storage#@#
Two enclosed cabinets provide immediate access to tools and bulk pans below the cooktop, reducing trips to remote storage and improving mise en place. Staff can stage trays and accessories within the unit footprint to shorten prep-to-service cycles.
#@@# Elevated Venting#@#
A 22.5-inch flue riser with shelf and backriser channels heat and fumes away from the workspace while offering a staging shelf for small items. Chefs maintain clear sightlines and a safer environment with directed venting and elevated storage.
#@@# Serviceability Features#@#
The range includes lift-off components and a spring-assisted, counterweight oven door to streamline maintenance and oven access.
#@@#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 burner ports weekly and clear debris with a soft brush to maintain consistent flame profiles. Drain and clean grease troughs after each service shift to prevent ignition hazards. Wipe stainless steel exteriors with a neutral pH cleaner and soft cloth; avoid steel wool to protect finish. Verify gas connections and test pressure annually per local codes. Calibrate thermostats quarterly and replace worn gaskets or spring assisted door hardware immediately to ensure reliable operation.