Built for relentless service and precise control, this 60-inch gas restaurant range delivers sustained heat and versatile cooking options across a busy line. Operators benefit from four non-clog burners and a full charbroiler section that work together to support simultaneous high-volume production without sacrificing consistency. Facility managers receive a service-qualified unit with stainless steel construction and adjustable legs for reliable operation in demanding environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Scrape grates and charbroiler to remove grease, then scrub with degreaser and rinse. Wipe stainless surfaces with mild soap and soft cloth; avoid abrasives. Clean oven interior after cool-down: remove racks, soak in warm, soapy water, scrub, dry, then replace. Vacuum condenser and clear flue riser of debris. Inspect seals and burners; tighten or replace worn parts. Record cleaning date and hours to meet CSA and NSF standards.#@@#Additional Info#@#Southbend’s 4606AC-2GL 60" gas range offers 204,000 BTU with five burners, a 36" charbroiler, convection oven, cabinet base, 22.5" flue riser with shelf, stainless steel exterior, 6" adjustable legs, manual controls, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for relentless service and precise control, this 60-inch gas restaurant range delivers sustained heat and versatile cooking options across a busy line. Operators benefit from four non-clog burners and a full charbroiler section that work together to support simultaneous high-volume production without sacrificing consistency. Facility managers receive a service-qualified unit with stainless steel construction and adjustable legs for reliable operation in demanding environments.
#@@# Burners and Grates#@#
Four non-clog burners provide immediate, high-output heat for rapid searing and boil-off. Wavy grates ensure stable cookware positioning and improve heat transfer for consistent results across multiple pans.
#@@# Charbroiler Section#@#
A 36-inch charbroiler occupies the right side to handle direct grilling tasks while freeing the cooktop for pots and pans. Standing pilot ignition maintains readiness during peak service and reduces downtime between cycles.
#@@# Oven and Cabinet Base#@#
A convection oven paired with a cabinet increases kitchen throughput by allowing simultaneous baking and storage. The spring-assisted counterweight oven door enables safe, controlled access while three removable racks expand capacity across a 132.3 cubic foot interior.
#@@# Construction and Finish#@#
Stainless steel front, sides, and high shelf create a corrosion-resistant envelope that supports daily cleaning protocols. A 22.5-inch flue riser with shelf organizes ventilation and staging while projecting a professional presentation.
#@@# Control and Installation#@#
Manual controls deliver intuitive, tactile adjustments that technicians and cooks find predictable in fast-paced settings. Freestanding installation and six-inch adjustable legs simplify leveling on uneven floors and speed site placement.
#@@# Thermal Performance and Capacity#@#
Total rated heat reaches 204,000 BTU to meet sustained high demand for searing, boiling, and grilling tasks.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris with a soft brush for consistent flame and heat. Remove grates and clean with warm, soapy water; dry thoroughly to prevent corrosion. Drain and clean the oven cavity monthly; use nonabrasive cleaners and a nylon pad to avoid damaging the door. Check gaskets and hinges for wear and replace as needed. Level equipment on 6" adjustable legs and confirm venting at the 22.5” flue riser.