Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines heavy-duty output with precise manual control to handle sustained service periods while maintaining consistent cooking profiles across multiple stations. Operators gain a configuration that balances two high-performance burners and a 36-inch charbroiler to support grill and open-top work simultaneously.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and close valves. Remove grates and charbroiler plates; soak in hot, soapy water for 30 minutes, then scrub with a non-abrasive brush. Wipe stainless surfaces with mild detergent and a soft cloth; rinse and dry. Clean burner ports with a soft wire and clear debris to prevent clogging. Degrease oven interior and vents weekly to reduce fire risk. Inspect seals and legs; tighten fasteners. Maintain coils and filters for efficient operation and CSA/NSF compliance.#@@#Additional Info#@#Southbend's 4606AD-2CR-NG 60" natural gas range offers 204,000 BTU with two non-clog burners and a 36" charbroiler.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines heavy-duty output with precise manual control to handle sustained service periods while maintaining consistent cooking profiles across multiple stations. Operators gain a configuration that balances two high-performance burners and a 36-inch charbroiler to support grill and open-top work simultaneously.
#@@# High Output#@#
Delivering 204,000 BTU total heat, this range provides sustained power for continuous peak-period operation. Chefs maintain high cook rates without temperature sag, enabling rapid sequential production across the line.
#@@# Charbroiler Section#@#
A 36-inch charbroiler on the right side offers direct radiant grilling for proteins and charred items, supporting high-volume searing and flavor development. Staff adjust flame manually to control sear intensity and dwell time, producing repeatable results for front-of-house consistency.
#@@# Open Top Burners#@#
Two non-clog open burners with wavy grates provide robust surface heat for pots and pans, allowing simultaneous boiling, braising, and sautéing. Maintenance crews access lift-off components for fast cleaning, reducing downtime between shifts.
#@@# Stainless Construction#@#
Front, sides, shelf, and riser use stainless steel to resist corrosion in high-humidity kitchen environments. Supervisors achieve long service life and straightforward sanitation protocols that align with institutional cleaning schedules.
#@@# Integrated Storage#@#
Two cabinets beneath the cooking surface supply enclosed storage for pans, tools, and consumables, consolidating prep items within the cook station. Managers minimize back-and-forth trips to central stores and improve line ergonomics for faster service.
#@@# Adjustable Base#@#
Six-inch adjustable legs allow precise leveling on uneven floors, ensuring stable operation and optimal alignment with adjacent equipment.
#@@#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 clean with a brass brush to maintain flame pattern and heat transfer. Drain and clean grease trays after each service to prevent buildup and reduce fire risk. Verify gas connections and fittings monthly; tighten joints and test for leaks with approved solution. Lubricate control valves quarterly and replace gaskets showing wear. Calibrate thermostat annually and document all maintenance for compliance with CSA and NSF requirements.