Stop sacrificing output for control. This 60.75" natural gas restaurant range delivers a powerful 275,000 BTU package designed to keep pace with continuous service while maintaining precise heat management for diverse cooking tasks. Operators receive a consolidated cooking station that combines high-output star and pyromax burners, a charbroiler, a convection oven, and storage in a single freestanding footprint built from commercial-grade stainless steel.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates, racks and charbroiler; soak in warm, soapy water. Scrape burner ports with a soft brush, then wipe surfaces with a non-abrasive detergent and a damp cloth. Clean oven interior after cooling; use a manufacturer-safe oven cleaner and rinse thoroughly. Vacuum condenser and check backriser vent; remove grease buildup to reduce fire risk. Dry all parts before reassembly and restore gas only after leak testing.#@@#Additional Info#@#Southbend's 4606AC-2CR-NG 60.75" Natural Gas Restaurant Range offers 275,000 BTU, five burners, a 24" charbroiler, convection oven, cabinet base with three racks, stainless steel front and sides, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60.75" natural gas restaurant range delivers a powerful 275,000 BTU package designed to keep pace with continuous service while maintaining precise heat management for diverse cooking tasks. Operators receive a consolidated cooking station that combines high-output star and pyromax burners, a charbroiler, a convection oven, and storage in a single freestanding footprint built from commercial-grade stainless steel.
#@@# Front Star Burners#@#
Three front star-style sauté burners provide concentrated flame distribution and rapid recovery for repeated high-heat searing and pan work. Chefs control boil and sauté cycles manually with durable knobs that resist drift under heavy use.
#@@# Rear Pyromax Burners#@#
Two rear pyromax burners supply elevated BTU output for larger pots and continuous simmering applications without compromising front-cook performance. The rear placement preserves workspace while enabling simultaneous multi-zone cooking.
#@@# Integrated Charbroiler#@#
A 24-inch charbroiler sits on the right side to deliver direct-grill capability for proteins and vegetables, producing consistent char and defined sear lines. Operators manage char depth through manual controls and routine maintenance access.
#@@# Convection Oven Module#@#
The single convection oven uses battery spark ignition for reliable light-off and provides even heat distribution for baking, roasting, and holding tasks. The oven includes three racks to maximize capacity and streamline batch cooking.
#@@# Robust Construction#@#
The unit features stainless steel front, sides, and hi-shelf with a 22-1/2" flue riser, offering corrosion resistance and straightforward sanitation workflows. Six-inch adjustable legs secure leveling on uneven floors and simplify cleaning beneath the unit.
#@@#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 pilot daily for flame quality and soot; adjust air shutters and clean orifices monthly to maintain 275,000 BTU output. Clean charbroiler grates after each service and deep-clean with degreaser weekly. Vacuum condenser and remove debris from the backriser vent monthly to preserve airflow. Lubricate oven door hinges quarterly and verify battery spark ignition before shifts. Replace worn gaskets and check gas connections for leaks using approved detection solution.