Stop sacrificing output for control. This 60" natural gas restaurant range delivers concentrated power and versatile cooking areas to support continuous service while maintaining consistent heat across multiple stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool. Remove grates; clean with warm, soapy water. Scrub charbroiler surfaces with a stainless steel degreaser. Vacuum debris from the oven and wipe the interior with mild detergent. Clean convection fan guards and spark area gently. Clean flue riser shelf and backriser vents to prevent grease buildup. Inspect seals and burners; replace worn parts. Regular cleaning prevents sickness, fires, high bills, breakdowns, and failed inspections.#@@#Additional Info#@#The Southbend 4606AC-2CL-NG 60" Natural Gas Range delivers 275,000 BTU with five burners, a 24" charbroiler, convection oven, cabinet base with three racks, stainless steel exterior, and a 22.5" flue riser. CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60" natural gas restaurant range delivers concentrated power and versatile cooking areas to support continuous service while maintaining consistent heat across multiple stations.
#@@# High Heat Capacity#@#
The unit supplies 275,000 BTU total to meet sustained high-volume cooking demands. Engineers balanced burner placement to allow simultaneous use of five burners and a charbroiler without performance loss.
#@@# Mixed Top Configuration#@#
Three star/sauté burners at the front plus two pyromax burners at the rear and a 24" charbroiler on the left create distinct cooking zones for searing, sautéing, and broiling. Operators gain workflow efficiency by staging tasks across the top while preserving precise control for each zone.
#@@# Convection Oven#@#
A single convection oven with battery spark ignition provides rapid, even baking and roasting across full pans. Chefs reduce cook time variability through forced-air circulation and reliable ignition that supports back-to-back baking cycles.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2" flue riser with shelf deliver corrosion resistance and simplified sanitation. Maintenance teams access lift-off grates and surfaces for routine cleaning, lowering downtime for heavy-use kitchens.
#@@# Integrated Storage Base#@#
A cabinet base beneath the oven offers organized storage for pans and small wares, consolidating tools near the cooking area. Staff maintain line speed by keeping essential items within reach and reducing trips across the kitchen.
#@@# Compliance and Service#@#
The range carries CSA and NSF certifications and qualifies for the manufacturer’s Service First program, supporting code compliance and preventive maintenance. Managers gain predictable support pathways and documented safety credentials for institutional procurement.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame patterns and efficient heat transfer. Clean charbroiler grates after each shift with a stiff brush and a degreasing solution; allow components to dry fully before reassembly. Empty oven crumb trays daily and wipe interior surfaces with mild detergent to prevent carbon buildup. Verify gas connections and burners monthly for leaks and correct flame color. Lubricate control knobs quarterly and replace damaged gaskets promptly.