Engineered for heavy-duty kitchens, this 60" natural gas range delivers concentrated heat across multiple zones with integrated charbroiling for diverse menus. It provides 204,000 BTU of power and modular components for continuous use in restaurants, institutions, and hospitality. Operators benefit from consistent heat, durable construction, and easy service access for high-volume production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and shut gas valve. Remove grates and charbroiler plates; soak in warm, soapy water. Wipe stainless surfaces with non-abrasive cleaner and soft cloth. Clean oven cavity: remove rack, scrub with degreaser, rinse and dry. Vacuum backriser and condenser area of nearby refrigeration; clear vent and flue riser debris. Check door seals and spring-assisted hinges; tighten fasteners and adjust legs. Reassemble when fully dry, reopen gas, and test burners for proper ignition.#@@#Additional Info#@#Southbend’s 60" Natural Gas Ultimate Restaurant Range, model 4605DD-2GL-NG, offers 204,000 BTU with five burners, a 36" charbroiler, stainless steel build, two ovens, a 22.5" flue riser, and CSA/NSF certifications for commercial use.#@@#General Info#@#Description #@#
Engineered for heavy-duty kitchens, this 60" natural gas range delivers concentrated heat across multiple zones with integrated charbroiling for diverse menus. It provides 204,000 BTU of power and modular components for continuous use in restaurants, institutions, and hospitality. Operators benefit from consistent heat, durable construction, and easy service access for high-volume production.
#@@# Heavy Heat Output#@#
With 204,000 BTU, the range handles high-load tasks without temperature drops. Chefs maintain peak production while ensuring sear and boil performance across the cooktop and ovens.
#@@# Multiple Burn Zones#@#
Five non-clog burners with wavy grates distribute heat across a 37" cooktop, supporting simultaneous pan work and stock preparation. The layout minimizes interference and ensures precise results.
#@@# Integrated Charbroiler#@#
A 36" charbroiler on the right provides radiant grilling for proteins and vegetables, expanding menus without needing a separate broiler. It uses the same gas supply and optimizes cookline space.
#@@# Dual Oven Capacity#@#
Two standard ovens below the cooktop offer 132.3 Cu.Ft combined volume for baking, roasting, and holding. Each oven has a spring-assisted door and one rack for safe, easy loading in busy kitchens.
#@@# Serviceable Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser with a 22.5” flue riser resist corrosion and simplify cleaning. The durable material ensures hygienic surfaces under heavy use.
#@@# Adjustable Installation#@#
Six-inch adjustable legs and a freestanding design allow leveling on uneven floors and integration into existing layouts. Its 60.75" width and 59.5" height fit standard kitchen lines while maintaining clearances.
Specifications: natural gas power, manual controls, standing pilot ignition, 1/2" plate thickness, 34" depth, 1075 pounds shipping weight, NSF and CSA certifications.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#For reliable operation of the Southbend 4605DD-2GL-NG, inspect gas connections and pilot assembly weekly for leaks and secure fittings. Clean charbroiler grates and wavy cooktop grates after each shift; soak in warm, soapy water and remove carbon with a nonmetal brush. Vacuum condenser area and wipe stainless surfaces with a mild detergent. Check door counterweights and adjust spring-assisted ovens monthly. Lubricate hinges and verify burner ports free of obstruction.