Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers 204,000 BTU of sustained power across a versatile cook surface and integrated charbroiler, enabling kitchens to process high ticket volumes while maintaining precise heat management. Designed for commercial operators, the unit combines heavy-duty construction, service-focused features, and ergonomic access to meet demanding foodservice schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates and charbroiler parts; soak in warm, soapy water. Wipe stainless surfaces with a non-abrasive cleaner and soft cloth. Clean oven interior with mild detergent, rinse, and dry; check spring-assisted door for proper operation. Vacuum backriser and condenser areas to remove grease; inspect and clean vent to reduce fire risk. Reassemble when components are fully dry and restore gas and power.#@@#Additional Info#@#Southbend 4606CC-2GL-NG 60" natural gas range delivers 204,000 BTU with five burners, a 36" charbroiler, two cabinets, 22.5" flue riser with shelf, stainless steel exterior, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers 204,000 BTU of sustained power across a versatile cook surface and integrated charbroiler, enabling kitchens to process high ticket volumes while maintaining precise heat management. Designed for commercial operators, the unit combines heavy-duty construction, service-focused features, and ergonomic access to meet demanding foodservice schedules.
#@@# Cooktop Configuration#@#
The unit offers five non-clog open burners and a 37.00" cooktop area to support simultaneous use of multiple pans and large stockpots. Operators obtain consistent flame distribution for boiling, sautéing, and searing while the wavy grates stabilize cookware during rapid service.
#@@# Integrated Charbroiler#@#
A 36" charbroiler occupies the right section to deliver direct radiant heat for charred proteins and grill marks without external equipment. Chefs control surface contact and sear intensity while preserving kitchen footprint and workflow efficiency.
#@@# Heat Output Capacity#@#
With a total rating of 204,000 BTU, the range sustains high-volume cooking cycles and reduces recovery time between high-load operations. Facilities that require continuous peak performance will benefit from uniform energy delivery across burners and broiler zones.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and hi-shelf deliver corrosion resistance and meet sanitation expectations for institutional kitchens. The .500" plate thickness on cooking surfaces contributes to thermal mass that resists warping under repeated heat exposure.
#@@# Service Access And Maintenance#@#
The design includes lift-off components and an accessible layout that simplify routine cleaning and preventive maintenance, aligning with service-first programs offered by the manufacturer. On-site technicians can minimize downtime through straightforward component replacement.
#@@#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 4606CC-2GL-NG by scheduling weekly cleaning of burners and charbroiler grates to prevent clogging and maintain 204,000 BTU output. Inspect and scrub grates and cooktop with nonabrasive detergent; rinse and dry thoroughly. Clean stainless steel surfaces and backsplash with a pH-neutral cleaner to avoid corrosion. Check and tighten gas fittings monthly, verify pilot operation, and adjust 6" legs for level installation to ensure consistent cooking performance and safety.