Handle peak service with equipment designed for continuous high-capacity production, precise temperature control, and easy maintenance. This 60-inch natural gas restaurant range delivers 204,000 BTU of combined cooking power, integrating charbroiler performance, multiple burners, and oven capacity to support sustained kitchen throughput. Operators achieve consistent results across stations while maintaining a compact footprint tailored for commercial line layouts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates and charbroiler plates; soak in warm, soapy water. Scrub the cooktop with a non-abrasive cleaner and nylon brush to remove grease. Wipe stainless surfaces with mild detergent, rinse, and dry to prevent corrosion. Clean the oven interior and racks with approved cleaner, then ventilate. Vacuum the condenser and backriser vent to remove buildup. Inspect gaskets and burners; replace worn parts.#@@#Additional Info#@#Southbend’s 4605DC-2TR-NG 60" gas range offers 204,000 BTU with five burners, a 36" charbroiler, thermostatic controls, one oven, one cabinet, stainless steel exterior, 6" legs, 22.5" flue riser with hi-shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Handle peak service with equipment designed for continuous high-capacity production, precise temperature control, and easy maintenance. This 60-inch natural gas restaurant range delivers 204,000 BTU of combined cooking power, integrating charbroiler performance, multiple burners, and oven capacity to support sustained kitchen throughput. Operators achieve consistent results across stations while maintaining a compact footprint tailored for commercial line layouts.
#@@# Burners and Output#@#
Five non-clog burners distribute heat evenly across a 37-inch cooktop, ensuring rapid recovery and uniform flame distribution. Chefs enjoy predictable boil and simmer performance for multiple pans without regional cold spots.
#@@# Charbroiler Performance#@#
A 36-inch charbroiler on the right side allows simultaneous griddle and char operations, enabling grill marks and searing at high heat. Staff can reduce turnaround time for grilled items while preserving flavor through direct radiant heat.
#@@# Oven Capacity#@#
A standard oven with a spring-assisted counterweight door offers 132.3 cubic feet of cooking volume and a 13-inch oven bottom depth for sheet pans and bulk roasting. Kitchen teams can load full pans and maintain consistent roast profiles using thermostatic controls.
#@@# Construction and Serviceability#@#
The stainless steel front, sides, and hi-shelf resist corrosion and simplify cleaning during service cycles. Technicians can readily access lift points and service components, and the unit qualifies for a Service First program to minimize downtime.
#@@# Venting and Configuration#@#
A 22.5-inch flue riser with a shelf integrates venting while creating usable staging space above the range for pans or tools. Line cooks can stage trays and rest utensils close to active stations without obstructing exhaust flow.
#@@# Stability and Adjustment#@#
Six-inch adjustable legs allow precise leveling on uneven floors to maintain seal integrity and safe operation during busy prep periods.
#@@#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 daily and clear debris from ports for consistent flame and heat. Remove grates, wash with degreaser, rinse, and dry before reassembly. Clean charbroiler plates after each service cycle to prevent buildup and maintain sear quality. Wipe stainless steel exterior with a nonabrasive cleaner and soft cloth to protect the finish. Verify thermostat calibration monthly and adjust per guidelines. Check gas connections and vent riser for leaks and obstructions.