Stop compromising throughput for control. This 60-inch natural gas restaurant range combines high-output cooking and integrated charbroiler capacity to power continuous service without sacrificing temperature precision. Professional kitchens gain a purpose-built platform that handles simultaneous tasks across burners, broiler, and two ovens while maintaining consistent results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas before cleaning. Remove grates, burners, racks, and grease trays; soak in hot water with degreaser, scrub, rinse, and air dry. Wipe stainless exterior and control knobs with mild detergent; avoid abrasive pads. Clean oven interiors with approved cleaner, follow dwell time, then ventilate and rinse. Clear vent flue and charbroiler grease daily to prevent fires. Reassemble dry parts and reconnect gas only after a leak test.#@@#Additional Info#@#Southbend’s 4606AD-2TL-NG 60" natural gas range offers 204,000 BTU, five burners, a 36" charbroiler, two ovens, thermostatic controls, stainless steel surfaces, adjustable legs, a flue riser with shelf, CSA and NSF certifications, and 132.3 cu. ft.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch natural gas restaurant range combines high-output cooking and integrated charbroiler capacity to power continuous service without sacrificing temperature precision. Professional kitchens gain a purpose-built platform that handles simultaneous tasks across burners, broiler, and two ovens while maintaining consistent results.
#@@# Five Burner Top#@#
Five burners deliver distributed heat across a 37.00-inch cooktop, enabling multiple pans to run concurrently for high-volume production. Engineers specified five non-clog burners with wavy grates to support heavy pots and simplify surface cleaning under frequent use.
#@@# Charbroiler Section#@#
A 36-inch charbroiler on the right adds direct flame grilling capacity for proteins and char applications, reducing the need for separate grill units. Designers integrated the broiler into the top layout to shorten workflow paths and accelerate ticket turnaround.
#@@# Dual Oven Configuration#@#
One standard oven and one convection oven provide flexible cooking modes for roasting, baking, and holding tasks across a 132.3 cubic foot total interior volume. Operators can run slow roasting in the standard cavity while the convection oven maintains rapid, even baking cycles for plated items.
#@@# Thermostatic Controls#@#
Thermostatic controls offer repeatable temperature regulation across broiler and oven zones to ensure consistent cook profiles during long service periods. Chefs can set and maintain target temperatures with minimal adjustment, supporting menu consistency across shifts.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, and hi-shelf combined with a .500-inch plate thickness handle commercial stress and daily cleaning protocols. The design reduces corrosion risk, supports frequent washdown, and sustains dimensional stability under high heat loads.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to prevent clogs and uneven flames. Tighten gas fittings monthly and check connections with a leak-detection solution; replace damaged hoses immediately. Clean stainless steel surfaces with a soft cloth and recommended detergent to protect the finish. Scrub grates and charbroiler surfaces after each service; let components dry fully before reassembly. Calibrate thermostatic controls quarterly for consistent temperatures.