Stop compromising throughput for control. This 60-inch gas restaurant range delivers concentrated cooking power and a configurable grilling surface while maintaining consistent oven performance across heavy service cycles. Kitchen teams gain predictable heat distribution and simplified servicing, supporting continuous operation in high-demand environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off gas. Remove grates and charbroiler plates; soak in warm, soapy water. Scrub burners and wipe the stainless steel exterior with a non-abrasive cleaner and soft cloth. Clean the oven interior with a manufacturer-approved degreaser; rinse and dry. Vacuum the condenser and backriser vent to remove grease. Inspect seals and thermostatic controls; replace worn parts. Regular cleaning prevents contamination, fires, higher energy use, and equipment failure.#@@#Additional Info#@#Southbend’s 4605DD-2TL 60" gas range offers 204,000 BTU with five burners, a 36" charbroiler, two ovens, thermostatic controls, stainless steel exterior, 6" adjustable legs, a 22.5" flue riser, and CSA/NSF certification.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch gas restaurant range delivers concentrated cooking power and a configurable grilling surface while maintaining consistent oven performance across heavy service cycles. Kitchen teams gain predictable heat distribution and simplified servicing, supporting continuous operation in high-demand environments.
#@@# Topside Cooking#@#
Five high-performance burners deliver a combined output of 204,000 BTU, enabling simultaneous high-heat searing and low-heat simmering across a 37-inch cooktop. Chefs achieve rapid recovery and consistent results when running multiple stations at once.
#@@# Integrated Grilling Surface#@#
A 36-inch charbroiler sits on the right side, providing char marks and direct heat for proteins without sacrificing adjacent burner space. Operators control grill intensity independently with thermostatic controls to match menu requirements effectively.
#@@# Oven Capacity#@#
Two standard ovens provide 132.3 cubic feet of total oven volume and accept full-size pans on a single rack each, supporting batch baking and holding. Spring-assisted, counterweight doors reduce operator strain and improve cycle speed during busy periods.
#@@# Robust Construction#@#
Stainless steel front, sides, shelf, and a 22.5-inch flue riser create a durable service envelope that resists corrosion and simplifies cleaning protocols. Wavy grates and a .500-inch plate thickness on critical surfaces withstand commercial wear and sustain alignment under heavy loads.
#@@# Serviceability Design#@#
A standing pilot ignition and qualification for a Service First program streamline maintenance and reduce downtime risk during scheduled repairs. Removable components and lift-off surfaces allow technicians to access internal systems quickly during preventive maintenance.
#@@# Installation Versatility#@#
Freestanding configuration with 6-inch adjustable legs and a built-in backriser with high shelf fit varied kitchen layouts and ventilation plans.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to prevent clogging; use a soft brush and mild detergent, then dry components before reassembly. Verify thermostat calibration monthly and adjust as per manufacturer guidelines for consistent temperatures. Clean stainless steel surfaces with a nonabrasive cleaner and microfiber cloth to avoid scratches. Examine door seals and hinges for wear; replace damaged seals and tighten hardware.