Stop compromising output for speed. This 60-inch gas restaurant range delivers balanced performance across heavy cooktop workloads and high-capacity oven demands, engineered for continuous operation in commercial kitchens. Operators will gain consistent heat delivery, robust construction, and integrated charbroiler capability that streamlines station layout while supporting diverse menu production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Southbend range before cleaning. Remove grates and charbroiler plates; soak in hot water with degreaser, then scrub with a non-metal brush. Wipe stainless surfaces with mild detergent and soft cloth; rinse and dry. Clean oven interiors with commercial oven cleaner, following label directions. Vacuum condenser coils and check burners for clogs; clear with a soft brush. Inspect door seals and adjust legs as needed.#@@#Additional Info#@#Southbend's 4606AA-2GR 60" gas range offers 204,000 BTU with five burners, a 36" charbroiler, dual convection ovens, stainless steel exterior, 22.5" flue riser, spring-assisted doors, 6" adjustable legs, and CSA/NSF certification.#@@#General Info#@#Description #@#
Stop compromising output for speed. This 60-inch gas restaurant range delivers balanced performance across heavy cooktop workloads and high-capacity oven demands, engineered for continuous operation in commercial kitchens. Operators will gain consistent heat delivery, robust construction, and integrated charbroiler capability that streamlines station layout while supporting diverse menu production.
#@@# Cooktop Power#@#
Featuring five heavy-duty non-clog burners and wavy grates, the cooktop supplies immediate, even heat across large pots and pans. Chefs will experience precise manual control for boiling, searing, and reducing tasks, while maintenance teams benefit from lift-off components that simplify cleaning.
#@@# Integrated Charbroiler#@#
A 36-inch charbroiler sits on the right side of the top, providing direct radiant heat for char marks and concentrated searing. Line cooks will reproduce grill textures without a separate piece of equipment, reducing footprint and speeding service cycles.
#@@# Oven Capacity#@#
Two convection-style ovens deliver a combined 132.3 cubic feet of cooking volume with three rack positions and spring-assisted counterweight doors for safe, repeatable access. Pastry and batch cooking teams will stage multiple sheet pans simultaneously, improving throughput during peak periods.
#@@# Heat Output#@#
The system produces 204,000 BTU total, distributed across burners and ovens to support heavy-duty cookline demands. Kitchen managers will rely on sustained high output to maintain menu pace without temperature sag under continuous use.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and a 22.5-inch flue riser provide corrosion resistance and a professional aesthetic for busy environments. Service teams will note the unit qualifies for a manufacturer Service First Program that simplifies parts access and authorized support.
#@@#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 and charbroiler daily; remove debris and use a brass brush to clear ports for consistent flame and heat. Drain and clean grease trays weekly; pour collected grease into approved containers and label gallons or liters as required. Tighten gas fittings monthly and verify no leaks with a soap solution. Clean stainless steel surfaces with a neutral detergent and soft cloth to avoid abrasion. Replace seals and gaskets at first sign of wear to maintain CSA and NSF compliance.