When service demands intensity and consistency, this 60" gas restaurant range delivers sustained power and proven durability. Designed for busy kitchens, it combines high-output charbroilers, five non-clog burners, and dual convection ovens to support continuous production without sacrificing control. Operators benefit from predictable heat distribution, robust construction, and service-friendly features engineered for daily commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and cool down. Remove grates and racks; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless steel with mild detergent and a soft cloth; rinse and dry to prevent streaks. Clear grease from charbroiler channels and oven bottoms; degrease vents and shelves to reduce fire risk. Clean condenser coils and check seals to improve efficiency. Sanitize food-contact areas to remove bacteria and meet CSA and NSF standards.#@@#Additional Info#@#Southbend’s 4606AA-2TL 60" gas range offers 204,000 BTU with five burners, a 36" charbroiler, two convection ovens, stainless steel build, adjustable legs, a 22.5" flue riser, and CSA/NSF certification for durability.#@@#General Info#@#Description #@#
When service demands intensity and consistency, this 60" gas restaurant range delivers sustained power and proven durability. Designed for busy kitchens, it combines high-output charbroilers, five non-clog burners, and dual convection ovens to support continuous production without sacrificing control. Operators benefit from predictable heat distribution, robust construction, and service-friendly features engineered for daily commercial use.
#@@# Charbroiler Performance#@#
The high-density charbroiler provides concentrated searing across a 37.00" cooktop area, enabling rapid grilling and consistent Maillard development for high-volume lines. Technicians can easily service components thanks to accessible burner assemblies and a standing pilot design.
#@@# Five Non-Clog Burners#@#
Five non-clog burners ensure even flame distribution and minimize downtime caused by blockages, supporting simultaneous pan and stock pot work. Operators enjoy reliable ignition and steady output across various cooking tasks.
#@@# Dual Convection Ovens#@#
Two convection ovens offer 132.3 cubic feet of combined cooking volume and utilize thermostatic controls for uniform heat, enabling parallel baking, roasting, and holding operations. Staff can maintain precise temperatures with spring-assisted, counterweight doors and three oven racks per cavity.
#@@# Stainless Steel Construction#@#
The full stainless steel front, sides, shelf, and backriser provide corrosion resistance and simplify daily sanitation in regulated kitchens. Crew members can achieve efficient cleaning cycles and maintain a professional kitchen appearance.
#@@# Service-Ready Design#@#
The unit includes a 22.5” flue riser with a hi-shelf and 6" adjustable legs to integrate with existing ventilation and level on uneven floors. Maintenance teams can access components quickly, and the product qualifies for the manufacturer’s Service First program for streamlined 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 scrape grates while cool to maintain heat transfer. Clean stainless steel surfaces with a neutral detergent and soft cloth; rinse and dry to prevent spotting. Flush oven interiors weekly and remove racks for hot, soapy soak. Verify thermostatic controls calibrate monthly and adjust per manufacturer guidelines. Check door springs and seals for wear and replace worn parts. Lubricate hinges and tighten gas connections after shutdown.