Built for continuous service in high-volume kitchens, this 60" gas restaurant range delivers concentrated cooking power and integrated charbroiling capacity. Operators gain 204,000 BTU of total heat output across a reinforced stainless-steel work surface and a built-in charbroiler, enabling simultaneous high-heat searing, braising, and oven cooking without sacrificing throughput or consistency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and cool surfaces. Soak grates and parts in soapy water; scrub with a non-abrasive pad. Wipe stainless steel areas with mild detergent and a soft cloth. Brush burner ports to prevent clogs. Vacuum condenser areas and clean grease from the oven, racks, and door. Dry components, inspect seals and legs, then reconnect power.#@@#Additional Info#@#The Southbend 4606AC-2GR 60" Gas Range delivers 204,000 BTU with 5 burners, a 36" charbroiler, convection oven, cabinet, stainless steel front, 22.5" flue riser, 6" legs, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Built for continuous service in high-volume kitchens, this 60" gas restaurant range delivers concentrated cooking power and integrated charbroiling capacity. Operators gain 204,000 BTU of total heat output across a reinforced stainless-steel work surface and a built-in charbroiler, enabling simultaneous high-heat searing, braising, and oven cooking without sacrificing throughput or consistency.
#@@# Four Non-Clog Burners#@#
Four sealed, non-clog burners provide reliable surface heat distribution for pans and stockpots. Design minimizes downtime from burner maintenance and sustains consistent flame characteristics under heavy use.
#@@# Charbroiler Integration#@#
A 36" charbroiler sits on the right side of the cooktop, offering direct radiant heat for searing proteins and producing grill marks at scale. Placement reduces operator movement and consolidates grilling tasks within the primary cooking line.
#@@# Heavy-Duty Cooktop#@#
The 37.00" cooktop includes wavy grates and a .500" plate thickness for stable cookware support and efficient heat transfer. Robust construction resists warping and maintains planarity under frequent thermal cycling.
#@@# Oven And Cabinet Base#@#
The unit combines one convection oven with one cabinet, delivering 132.3 cubic feet of internal volume and three oven racks for batch baking or holding multiple sheet pans. The spring-assisted, counterweight oven door eases access and reduces operator strain during repeated loading cycles.
#@@# Stainless Steel Exterior#@#
Stainless steel front, sides, shelf, and 6" adjustable legs offer corrosion resistance and simplified sanitation workflows. Flat surfaces and welded seams facilitate wipe-down cleaning to meet NSF-certified hygiene protocols.
#@@# Backriser With Shelf#@#
A 22.5" flue riser with hi-shelf provides elevated storage and a serviceable vent path while keeping frequently used tools within reach. Raised shelving improves line ergonomics and promotes organized staging during peak periods.
#@@#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#@#Maintain the Southbend 4606AC-2GR by cleaning burners and charbroiler grates after each service to prevent clogs and ensure heat transfer. Wipe the stainless steel exterior with a damp cloth and mild detergent; avoid abrasives. Wash oven racks with soapy water, clean the cavity, and check door movement. Vacuum condenser and ventilation areas. Verify controls and pilot ignition; adjust if needed. Inspect seals, hinges, and legs; replace worn parts.