Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers concentrated thermal power across a versatile cook surface and integrated charbroiler, enabling continuous service in high-volume kitchens with consistent heat control. Designed with commercial-grade stainless steel and a hi-shelf riser, it supports rigorous workflows and simplifies front-of-house integration.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow unit to cool. Remove grates and charbroiler plates; soak in warm, soapy water. Scrub burners and wavy grates with a non-abrasive brush. Wipe stainless front, sides and shelf with mild detergent and soft cloth; rinse and dry. Clean oven interior with approved oven cleaner and remove debris from cabinet and flue riser. Inspect seals and vents. Reassemble when all parts are dry. Regular cleaning prevents contamination, fires, inefficiency and costly repairs.#@@#Additional Info#@#Southbend's 4605DC-2CR-NG 60" gas range delivers 204,000 BTU with five burners, a 36" charbroiler, manual controls, stainless steel build, flue riser, two cabinets, one oven, adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers concentrated thermal power across a versatile cook surface and integrated charbroiler, enabling continuous service in high-volume kitchens with consistent heat control. Designed with commercial-grade stainless steel and a hi-shelf riser, it supports rigorous workflows and simplifies front-of-house integration.
#@@# Heavy Duty Burners#@#
Five manual, non-clog burners provide staged heat outputs to handle simultaneous pans and large stock pots. Operators retain direct temperature control for searing, simmering, and rapid boil-downs, while maintenance teams benefit from removable components that reduce downtime.
#@@# Integrated Charbroiler#@#
A 36" charbroiler on the right side offers radiant heat for grilling adjacent to the range top. Chefs gain grilling capacity without separate equipment, streamlining layout and reducing transfer time between stations.
#@@# Robust Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2" flue riser create a corrosion-resistant envelope that withstands cleaning protocols. Managers benefit from longer equipment life and predictable appearance retention under frequent use.
#@@# Oven And Storage#@#
The base includes one standard oven and two cabinets, combining cooking and storage in the same footprint. Teams can stage sheet pans and store consumables below the cooking surface, optimizing workflow and reducing trips across the kitchen.
#@@# High Thermal Output#@#
Rated at 204,000 BTU total, the unit supports continuous high-load operations required by restaurants, hospitals, universities, and large catering facilities. Facilities planners can size gas service accurately and anticipate consistent performance during peak periods.
#@@# Compliance And Serviceability#@#
The range carries CSA and NSF certifications and qualifies for a manufacturer service program, ensuring compliance for institutional procurement and predictable support.
#@@#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 and uneven flame. Clean charbroiler grates after each service with a stainless brush and degreaser; soak in warm water for stubborn residue. Wipe stainless front, sides and shelf with a damp cloth and mild detergent, then dry to prevent spotting. Check door seals and cabinet hinges monthly for wear; tighten fasteners and adjust legs to maintain level. Verify gas connections and standing pilot function before daily operation.