Stop compromising throughput for consistency. This 60" natural gas restaurant range delivers concentrated heat and configurable cooking zones to sustain peak service periods while maintaining precise control across tasks. The unit provides 317,000 BTU output, integrates two ovens, and positions a 24" griddle on the right to combine searing and simmering in one footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow surfaces to cool. Remove grates and soak in warm, soapy water; scrub with a non-abrasive pad and rinse. Scrape griddle while warm, then clean with approved griddle cleaner and a stainless steel-safe cloth. Vacuum or brush condenser and vent risers to remove grease and debris. Wipe ovens with mild detergent, rinse, and dry. Inspect seals and burner ports; clear blockages. Clean daily to prevent bacteria, fires, higher bills, and equipment failures.#@@#Additional Info#@#Southbend's 4605DD-2GR-NG 60" gas range offers 317,000 BTU, five burners, 24" griddle, two ovens with spark ignition, stainless steel front/sides, 22-1/2" flue riser, NSF certification, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This 60" natural gas restaurant range delivers concentrated heat and configurable cooking zones to sustain peak service periods while maintaining precise control across tasks. The unit provides 317,000 BTU output, integrates two ovens, and positions a 24" griddle on the right to combine searing and simmering in one footprint.
#@@# Five-Burner Array#@#
The stove features five burners: three non-clog front burners and two PyroMax rear burners for simultaneous high-heat and low-heat operations. Chefs achieve rapid boil, controlled simmer, and consistent searing without rearranging cookware, reducing service time and workflow interruptions.
#@@# Right Griddle Zone#@#
A 24" griddle on the right supports flat-top cooking for proteins, vegetables, and breakfast items. Its 1/2" plate thickness ensures thermal mass and even surface temperatures. Operators achieve consistent heat, improving yield and reducing cold spots during continuous use.
#@@# Dual Standard Ovens#@#
Two standard ovens with battery spark ignition provide separate baking and holding environments to multitask roasting and proofing. Each oven includes one rack and maintains stable temperatures, allowing staff to stage items independently and optimize scheduling.
#@@# Commercial Construction#@#
The range features stainless steel front, sides, shelf, and a 22-1/2" flue riser with hi-shelf to integrate ventilation and storage. Durable materials resist corrosion and allow sanitized cleaning routines that meet NSF standards for foodservice environments.
#@@# Service Compliance#@#
The unit carries cCSAus, CSA Flame, CSA Star, and NSF certifications and qualifies for the manufacturer’s Service First program to simplify maintenance logistics. Facilities managers secure documented compliance and a structured support pathway to minimize downtime.
#@@#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#@#Maintain the Southbend 4605DD-2GR-NG by scheduling weekly surface cleaning and monthly deep service. Remove grates and griddle plate; soak in warm, soapy water and scrub with a nonabrasive pad. Inspect burner ports and clear debris with a soft brush; verify flame pattern and adjust air shutters if needed. Check oven door seals and hinges; replace worn gaskets. Clean condenser and ventilated riser shelf monthly. Record maintenance dates and component changes.