Stop compromising throughput for control. This 60-inch gas restaurant range delivers targeted heat where you need it and sustained output across every cooking zone to meet high-volume service demands while preserving consistent results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow surfaces to cool. Scrape food debris from grates and charbroiler; remove racks and wash with warm, soapy water. Clean oven interiors with a mild degreaser and non-abrasive pad; rinse and dry. Vacuum condenser coils and wipe stainless steel exteriors with a soft cloth and approved cleaner. Inspect door seals and burners; replace worn parts. Perform weekly deep cleaning to reduce bacteria, fire risk, energy use, and inspection failures.#@@#Additional Info#@#Southbend's 4605DD-2TR 60" gas range offers 204,000 BTU with five non-clog burners, a 36" charbroiler, two ovens, and thermostatic controls. It features stainless steel, 6" adjustable legs, a 22.5" flue riser with shelf, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch gas restaurant range delivers targeted heat where you need it and sustained output across every cooking zone to meet high-volume service demands while preserving consistent results.
#@@# High-Output Burners#@#
Equipped with five non-clog open burners and wavy grates, the cooktop provides rapid heat recovery and stable flame distribution for simultaneous high-volume tasks. Chefs achieve consistent searing and controlled boil rates across multiple pots and pans, reducing cook times during peak service periods.
#@@# Integrated Charbroiler Zone#@#
A 36-inch charbroiler occupies the right side of the top, offering direct radiant heat for char and grill profiles without adding to the equipment footprint. Kitchen staff can replicate outdoor grilling characteristics while maintaining indoor throughput and simplifying station flow.
#@@# Dual Standard Ovens#@#
Two standard ovens under the range provide independent cooking cavities with thermostatic controls for precise temperature management. Operators can run parallel roasting and baking programs, increasing menu flexibility and minimizing cross-contamination between preparations.
#@@# Rugged Stainless Construction#@#
The stainless steel front, sides, shelf, and backriser resist corrosion and simplify cleaning protocols in rigorous kitchens. Maintenance teams can access lift points and smooth surfaces to decrease downtime and uphold hygiene standards demanded by institutional and commercial operators.
#@@# Serviceable Design Features#@#
The unit includes a 22.5-inch flue riser with a hi-shelf and two lower cabinets for storage and utility access, optimizing backline organization. Technicians can locate controls and components with minimal disassembly, and the design qualifies for the manufacturer service program to streamline preventive support.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and clear debris to prevent flame issues. Clean charbroiler grates after each service with a brass brush and degreaser for even searing. Wipe stainless steel surfaces with a pH-neutral cleaner and soft cloth to avoid etching. Verify thermostatic controls monthly for accurate calibration and adjust as needed. Lubricate hinges and check spring-assisted counterweight doors for smooth operation. Confirm gas connections and test for leaks before each shift.