For high-volume kitchens that require precise control and heavy-duty output, this 60-inch natural gas restaurant range delivers focused cooking power and engineered reliability. Facility managers will appreciate the 272,000 BTU total rating that sustains continuous service while operators gain consistent heat across five burners and an integrated griddle. Chefs maintain throughput without sacrificing control thanks to manual controls and robust construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut the gas supply. Remove grates and griddle plate; soak in warm water with mild detergent. Scrub burners and oven interior with non-abrasive cleaner; rinse thoroughly. Clean condenser coils and exterior stainless steel using soft cloth and approved cleaner. Clear vent and flue riser of grease with degreaser; vacuum residue. Inspect door seals and burner ports; replace damaged parts. Dry all components before reconnecting gas and power to prevent corrosion and ensure safe operation.#@@#Additional Info#@#Southbend’s 4605DC-2GL-NG 60" natural gas range offers 272,000 BTU, five burners, a 24" griddle, manual controls, stainless steel front, standard oven, cabinet base, 22½" flue riser, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
For high-volume kitchens that require precise control and heavy-duty output, this 60-inch natural gas restaurant range delivers focused cooking power and engineered reliability. Facility managers will appreciate the 272,000 BTU total rating that sustains continuous service while operators gain consistent heat across five burners and an integrated griddle. Chefs maintain throughput without sacrificing control thanks to manual controls and robust construction.
#@@# Five Burners#@#
Five open burners provide flexible heat distribution across the cooktop for simultaneous high and medium heat tasks. Operators access three non-clog front burners rated for intensive use and two Pyromax rear burners for sustained simmering and controlled heat.
#@@# Left Griddle#@#
A 24-inch griddle on the left side expands menu capability for flat-top cooking and direct contact searing. Crew members benefit from a 1/2-inch plate thickness that stores heat and delivers uniform surface temperature for repeatable results.
#@@# Standard Oven#@#
One standard oven with battery spark ignition supports batch baking, roasting, and holding tasks beneath the range. Kitchen staff use the oven for secondary cooking without adding a separate unit, optimizing footprint and workflow.
#@@# Stainless Construction#@#
Stainless steel front, sides, and high shelf resist corrosion and simplify sanitation routines in regulated environments. Maintenance teams complete daily cleaning faster, and inspectors find durable surfaces that meet institutional standards.
#@@# High Capacity Output#@#
A total rating of 272,000 BTU supplies the sustained energy needed for continuous service in restaurants, hotels, hospitals, and campuses. Management relies on consistent heat delivery to maintain service windows and meet volume requirements.
#@@# Integrated Base#@#
The unit includes a cabinet base and one rack, plus a 22-1/2 inch flue riser with shelf to centralize storage and ventilation 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 and griddle daily and remove debris to maintain consistent ignition and heat distribution. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth after each service to prevent corrosion. Flush oven interior weekly and degrease door seals; replace seals showing wear. Check gas connections and test standing pilot and battery spark ignition monthly; tighten fittings and replace worn valves. Level unit and verify vent clearance per CSA and NSF guidelines.