For high-volume kitchens where throughput and consistency drive profit, this 60.75" natural gas restaurant range delivers commercial-grade heat distribution, charbroiler capability, and dual convection ovens designed for continuous service. Operators benefit from 307,000 BTU total output across five burners and specialized zones, enabling searing, sautéing, and broiling with precise control. The stainless steel exterior and 6" adjustable legs ensure durability for restaurants, hotels, hospitals, universities, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the range cool. Remove racks and charbroiler grates; soak in warm, soapy water. Wipe stainless front, sides, shelf and legs with a non-abrasive cleaner and soft cloth. Brush burners and vacuum debris from oven cavities and flue riser. Clean oven interiors with manufacturer-approved cleaner; dry completely. Check seals and replace if worn. Clean ventilation and condenser areas regularly to prevent grease buildup and reduce fire risk.#@@#Additional Info#@#The Southbend 4606AA-2CR-NG range delivers 307,000 BTU with five burners, a 24" charbroiler, dual convection ovens, stainless steel build, 22.5" flue riser, manual controls, CSA/NSF certifications, and 6" adjustable legs.#@@#General Info#@#Description #@#
For high-volume kitchens where throughput and consistency drive profit, this 60.75" natural gas restaurant range delivers commercial-grade heat distribution, charbroiler capability, and dual convection ovens designed for continuous service. Operators benefit from 307,000 BTU total output across five burners and specialized zones, enabling searing, sautéing, and broiling with precise control. The stainless steel exterior and 6" adjustable legs ensure durability for restaurants, hotels, hospitals, universities, and institutional kitchens.
#@@# Five Intense Burners#@#
Five burners distribute heat across the 60.75" top, enabling rapid boiling and searing for multiple pots and pans. Front-mounted star/sauté burners and rear pyromax units provide targeted power for pans and kettles, while manual controls allow fine adjustments during peak service.
#@@# Integrated Charbroiler#@#
A 24" right-side charbroiler uses radiant heat for grilling, reducing footprint and consolidating tasks. It supports high-temperature use for char and sear applications, enhancing menu variety without requiring extra equipment.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition deliver consistent heat for baking, roasting, and holding at scale. Each oven includes three racks for layered loading and uniform results across full-size pans during continuous service.
#@@# Robust Construction#@#
Stainless steel front, sides, and hi-shelf riser create a corrosion-resistant exterior that withstands commercial cleaning. A 22-1/2" flue riser with shelf improves ventilation and offers a staging area for pots, pans, and tools.
#@@# Service-Oriented Design#@#
This model qualifies for the manufacturer’s Service First program, supporting scheduled maintenance and expedited parts to minimize downtime. Standing pilot configuration and manual controls simplify troubleshooting and reduce repair time.
#@@#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#@#Inspect burners weekly and remove debris with a brass brush to maintain flame quality and heat output. Clean charbroiler grates after each service; soak in warm, soapy water and degrease with an alkaline cleaner for baked-on fats. Vacuum condenser and ventilation risers monthly and verify the 22-1/2" flue riser remains clear. Check door seals and oven racks for wear; replace parts per Southbend specifications to ensure CSA and NSF compliance.