Stop compromising output for speed. This natural gas restaurant range delivers focused power, consistent heat distribution, and integrated charbroiling capacity to support high-volume service and diverse menus. Operators will find the unit balances cookline throughput with precise control, enabling repeatable results during peak service periods and extended shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Remove grates and charbroiler plates; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless steel surfaces with mild detergent and a soft cloth; rinse and dry. Clean oven interiors with approved oven cleaner, remove racks and wash separately. Vacuum condenser and flue riser; degrease vents to prevent fires. Inspect seals and burners; replace worn parts to maintain efficiency and pass CSA/NSF inspections.#@@#Additional Info#@#Southbend's 4606AD-2RR-NG 60" natural gas range offers 204,000 BTU with five burners, a 36" charbroiler, one standard oven, one convection oven, stainless steel exterior, 6" adjustable legs, and a 22.5" flue riser. CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising output for speed. This natural gas restaurant range delivers focused power, consistent heat distribution, and integrated charbroiling capacity to support high-volume service and diverse menus. Operators will find the unit balances cookline throughput with precise control, enabling repeatable results during peak service periods and extended shifts.
#@@# Five Burner Layout#@#
Five top burners provide flexible work zones across a 37.00 inch cooktop, allowing simultaneous use of multiple pots and pans. Engineers configured each burner to reduce clog risk and sustain steady flame, supporting complex production without frequent interruption.
#@@# Charbroiler Section#@#
A 36 inch charbroiler on the right side enables direct grilling at line speed, producing defined sear marks and caramelization for proteins. Technicians designed the charbroiler to integrate with the cooktop so staff can manage grilling and range tasks without repositioning heavy equipment.
#@@# Oven Pairing#@#
The unit includes one standard oven and one convection oven to handle roasting, baking, and holding operations concurrently. Chefs will schedule high-heat roasting in the standard cavity while using convection for baked goods, optimizing kitchen throughput and menu variety.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, and shelf provide rigid corrosion resistance and simplified sanitation during busy shifts. Designers specified 1/2 inch plate thickness on critical cooking surfaces to maintain even heat transfer under constant commercial loads.
#@@# Vent And Riser#@#
A 22.5 inch flue riser with hi-shelf supplies a raised venting surface and storage for pans or tools at eye level. Staff gain ergonomic access to utensils while the riser supports proper exhaust alignment in typical hood configurations.
#@@# Service And Compliance#@#
Unit meets CSA and NSF certifications and qualifies for the manufacturer's Service First Program, assuring documented safety and access to factory support.
#@@#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 use a brass brush to clear ports to maintain consistent flame pattern. Drain and clean grease trays after each service to prevent ignition. Calibrate thermostat monthly and verify oven temperature with an independent probe. Tighten gas fittings quarterly and apply leak-detection solution to joints. Polish stainless steel surfaces with approved cleaner and a microfiber cloth to prevent corrosion. Replace seals when cracked.