Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers focused high-output cooking across multiple stations while preserving precise manual control for grill, char, and oven tasks. Kitchen teams access 204,000 BTU of distributed power and modular components designed for continuous service in demanding commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the gas supply. Remove grates and charbroiler plates; soak in warm, soapy water. Scrub burners with a non-abrasive brush and clear ports with a soft tool. Wipe stainless exterior with mild detergent, rinse, and dry. Clean oven interiors with a commercial oven cleaner per label, then rinse. Clean backriser shelf and vent areas of grease buildup. Inspect seals and knobs; tighten or replace as needed. Run a brief test cycle before returning to service.#@@#Additional Info#@#Southbend's 4605DD-2RR-NG 60" natural gas range offers 204,000 BTU with five burners, a 36" charbroiler, two ovens, stainless steel exterior, adjustable legs, back riser with hi-shelf, manual controls, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers focused high-output cooking across multiple stations while preserving precise manual control for grill, char, and oven tasks. Kitchen teams access 204,000 BTU of distributed power and modular components designed for continuous service in demanding commercial environments.
#@@# High Output#@#
Deliver 204,000 BTU of total heat that supports simultaneous high-volume cooking across burners and charbroiler zones. Operators achieve rapid searing and sustained heat for peak service without sacrificing temperature stability.
#@@# Multiple Cooking Zones#@#
Combine five non-clog burners with a 36-inch charbroiler on the right to handle diverse menu items concurrently. Chefs switch between sautéing, boiling, and char grilling without workflow interruption.
#@@# Durable Construction#@#
Specify stainless steel front, sides, shelf, and 6-inch adjustable legs to withstand heavy daily use and simplify sanitation. Maintenance teams benefit from corrosion-resistant surfaces and accessible components for routine cleaning.
#@@# Oven Capacity#@#
Utilize two standard ovens beneath the range to expand holding and cooking capacity for batch production. Line cooks load sheet pans and roast items while stovetop tasks continue, increasing throughput.
#@@# Service Accessibility#@#
Employ manual controls and lift-off grates for quick adjustments and simplified service checks. Technicians reduce downtime through straightforward burner access and compatible parts under established service programs.
#@@# Vent Integration#@#
Rely on a 22-1/2 inch backriser with a hi-shelf to integrate with kitchen ventilation and provide elevated staging space. Line layout improves ergonomics and creates organized staging for plated items.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and remove debris to prevent clogging and maintain consistent heat output. Clean charbroiler grates after each service using a high-temperature brush and degreaser; rinse and dry thoroughly. Wipe stainless steel surfaces with a mild detergent and nonabrasive cloth to avoid corrosion. Verify door seals and adjust 6" legs for level installation and proper airflow. Schedule CSA and NSF safety checks and calibrate manual controls quarterly.