Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated power and consistent heat control across a large footprint, enabling kitchens to maintain output without compromising plate quality. Operators requiring continuous, high-capacity cooking will appreciate the durable construction and practical service features that minimize downtime and simplify daily operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Scrape grates and charbroiler residue with a non-metal spatula, then soak grates in hot soapy water. Wipe stainless surfaces with a mild detergent and soft cloth; avoid abrasive pads. Clean oven interior with approved high-temp cleaner and remove crumbs from oven bottom. Vacuum condenser area and wipe legs. Inspect door seals and flue riser for buildup. Rinse, dry, and reconnect power only when components are fully dry.#@@#Additional Info#@#Southbend’s 4605DC-2GR-NG 60" natural gas range offers 204,000 BTU with five burners, a 36" charbroiler, one oven, two cabinets, a 22.5" flue riser with hi-shelf, stainless steel exterior, 6" adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated power and consistent heat control across a large footprint, enabling kitchens to maintain output without compromising plate quality. Operators requiring continuous, high-capacity cooking will appreciate the durable construction and practical service features that minimize downtime and simplify daily operations.
#@@# Cooktop Power#@#
Delivering 204,000 BTU, the cooktop supports rapid searing and large batch production while maintaining stable temperatures under load. Multiple open burners provide immediate, adjustable heat for pans of varying sizes and for back-to-back ticket times.
#@@# Charbroiler Surface#@#
The integrated 36-inch charbroiler on the right side generates direct radiant heat for grill applications and maintains a consistent grilling temperature during peak service. Wavy grates create defined sear lines and promote even heat contact across proteins and vegetables.
#@@# Oven Capacity#@#
A full standard oven with a spring-assisted counterweight door offers 132.3 cubic feet of usable volume and accommodates full sheet pans for batch baking, roasting, and holding. Manual control allows chefs to set temperatures precisely, while the heavy construction minimizes heat loss during repeated door cycles.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and facilitate easy surface sanitation in high-use environments. Half-inch plate thickness on cooking surfaces resists warping and supports consistent thermal transfer under heavy loads.
#@@# Service And Venting#@#
A 22.5-inch flue riser with a high shelf offers an elevated back surface for utensil staging and enhances draft management for cleaner operation. It qualifies for manufacturer service support programs to streamline preventive maintenance and reduce repair turnaround.
#@@#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#@#Burners and charbroiler grates should be inspected daily for food debris; any buildup must be removed using a non-abrasive brush and degreaser to ensure effective heat transfer. Drip trays need to be drained and cleaned weekly, with capacity documented in gallons or liters during fluid removal. Gas fittings and manual controls require verification on a monthly basis; connections should be tightened, and leaks checked with an approved soapy solution.