Engineered for high-volume kitchens, this 60" natural gas range delivers sustained heat and integrated charbroiler performance for mixed-cookline operations. With a combined 204,000 BTU output, it supports rapid searing, boiling, and grilling while minimizing footprint and simplifying workflow. Stainless steel construction and accessible components reduce maintenance downtime and extend service intervals for institutional and commercial users.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range. 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 burners and flue riser openings with a soft brush to remove grease. Vacuum condenser and inspect seals. Reassemble when all parts are dry. Regular cleaning prevents contamination, fires, excess energy use, equipment failure, and inspection failures.#@@#Additional Info#@#Southbend’s 60" Natural Gas Range, model 4606CC-2TL-NG, offers 204,000 BTU, five burners, a 36" charbroiler, stainless steel build, storage cabinets, adjustable legs, and NSF/CSA certifications for commercial kitchens.#@@#General Info#@#Description #@#
Engineered for high-volume kitchens, this 60" natural gas range delivers sustained heat and integrated charbroiler performance for mixed-cookline operations. With a combined 204,000 BTU output, it supports rapid searing, boiling, and grilling while minimizing footprint and simplifying workflow. Stainless steel construction and accessible components reduce maintenance downtime and extend service intervals for institutional and commercial users.
#@@# Modular Heat Output#@#
Delivering 204,000 BTU across five burners and a 36" charbroiler, the range provides scalable heat for simultaneous tasks. Chefs can balance power between searing and simmering without sacrificing control.
#@@# Non-Clog Burners#@#
Four non-clog burners feature wavy grates to stabilize cookware and channel spills away from flame ports. Kitchens experience fewer interruptions and reduced cleanup during peak service.
#@@# Integrated Charbroiler#@#
The 36" charbroiler on the right side enables direct grilling within the same footprint, consolidating equipment and optimizing workflow. Staff can perform char and griddle tasks without relocating product.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and high shelf resist corrosion and meet sanitation schedules in hospitals, universities, and foodservice operations. Surfaces withstand frequent cleaning without losing structural integrity.
#@@# Serviceable Design#@#
Two enclosed cabinets and a 22-1/2" backriser with shelf provide storage and ventilation while ensuring accessibility for routine service. Technicians access controls without disassembling major components, reducing service time.
#@@# Thermostatic Controls#@#
Thermostatic oven and broiler controls ensure repeatable temperature regulation for consistent production. Culinary teams achieve precision for batch cooking and menu consistency.
This freestanding natural gas unit complies with CSA and NSF standards and includes 6" adjustable legs for leveling on uneven floors.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly for carbon buildup and remove wavy grates to clean with a nonabrasive detergent and warm water. Flush charbroiler grease tray after each service and check standing pilot flames daily for proper ignition. Verify thermostatic controls calibrate quarterly and tighten gas fittings per manufacturer torque specs. Clean stainless steel surfaces with a pH-neutral cleaner and microfiber cloth. Replace door gaskets and filters at first sign of wear.