Handle peak service with equipment that sustains heavy use while delivering consistent results. This 60-inch natural gas restaurant range combines high output and versatile cooking surfaces to keep lines moving and operators on schedule. Foodservice teams gain a consolidated station that supports broiling, chargrilling, baking, and holding without sacrificing control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilot. Remove grates and charbroiler plates. Scrape heavy grease with a plastic spatula, then degrease with a mild alkaline cleaner; rinse with clean water. Clean oven interior using manufacturer-approved oven cleaner and a non-abrasive pad; dry fully. Wipe stainless steel front, sides and shelf with a pH-neutral cleaner to avoid damage. Vacuum behind unit and clean condenser coils quarterly for efficiency. Inspect seals and burners; replace worn parts promptly.#@@#Additional Info#@#Southbend’s 4605DC-2CL-NG 60" natural gas range offers 288,000 BTU from five burners and a 24" charbroiler. It has a standard oven, stainless steel front, 22-1/2" flue riser, 6" adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Handle peak service with equipment that sustains heavy use while delivering consistent results. This 60-inch natural gas restaurant range combines high output and versatile cooking surfaces to keep lines moving and operators on schedule. Foodservice teams gain a consolidated station that supports broiling, chargrilling, baking, and holding without sacrificing control.
#@@# High Output Burners#@#
Five manual burners provide robust heat distribution across the top, with three non-clog units in the front and two pyromax burners in the rear, producing a combined 288,000 BTU. Chefs will execute rapid boiling, searing, and large batch simmering with stable flame performance.
#@@# Chargrill Versatility#@#
A 24-inch charbroiler occupies the left section to deliver direct radiant heat for proteins and vegetables, enabling grill marks and rapid cook cycles. Kitchen staff can alternate between griddle and char functions to match menu requirements without adding separate equipment.
#@@# Oven And Cabinet#@#
A standard oven beneath the range offers conventional baking and roasting capacity while a cabinet base stores pans and tools for streamlined workflow. Teams achieve simultaneous oven and top cooking operations to maximize throughput in a compact footprint.
#@@# Durable Exterior Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation during busy shifts. Maintenance crews will reduce cleaning time thanks to smooth surfaces and accessible components.
#@@# Venting And Height Adjustability#@#
A 22 1/2-inch flue riser with shelf and 6-inch adjustable legs provide proper backriser venting and on-site leveling for uneven floors. Installers and staff will align the work surface to existing lines and meet ventilation requirements efficiently.
#@@# Safety And Certification#@#
The unit incorporates standing pilot ignition for reliable light-off and includes CSA and NSF certifications for compliance in commercial kitchens.
#@@#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 daily; remove food debris and carbon with a brass brush and vacuum to sustain consistent flame and heat transfer. Calibrate burners monthly by checking flame pattern and adjusting air shutters. Degrease charbroiler grates after each service with high-temp detergent and rinse thoroughly. Clean oven interior weekly, replacing worn gaskets and testing battery spark ignition. Verify manual controls and gas connections quarterly for leaks using approved leak detection fluid.