Stop compromising throughput for consistency. This 60" natural gas range delivers concentrated cooking power and integrated charbroiler capacity, designed for continuous service in high-volume kitchens. Operators gain robust heat output, precise thermostatic control, and durable stainless-steel construction for extended use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and close valves. Cool surfaces before cleaning. Remove grates and charbroiler plates; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless steel front, sides, and shelf with mild detergent and a soft cloth. Clean oven interior and spring-assisted door with approved degreaser; rinse and dry. Vacuum condenser coils and inspect 6" adjustable legs and flue riser for debris. Reassemble when all parts are dry and reconnect gas supply.#@@#Additional Info#@#Southbend's 4606CC-2TR-NG 60" Natural Gas Range offers 227,000 BTU, five burners, 36" charbroiler, thermostatic controls, storage cabinets, stainless steel build, adjustable legs, and is CSA/NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This 60" natural gas range delivers concentrated cooking power and integrated charbroiler capacity, designed for continuous service in high-volume kitchens. Operators gain robust heat output, precise thermostatic control, and durable stainless-steel construction for extended use.
#@@# High Heat Output#@#
Delivering 227,000 BTU total, the unit ensures rapid recovery and sustained high-temperature performance for searing, sautéing, and braising. Heat distribution supports simultaneous heavy loads without major temperature drops.
#@@# Integrated Charbroiler#@#
A 36" charbroiler occupies the right side, enabling direct grilling next to burners and reducing station transfers. This setup streamlines workflow by combining grilling and range-top cooking.
#@@# Commercial Burners#@#
Five non-clog open burners with wavy grates ensure consistent flame contact and easy maintenance. Lift-off components simplify cleaning, minimizing downtime.
#@@# Thermostatic Controls#@#
Thermostatic systems maintain setpoints across oven and cooktop zones, reducing manual adjustments and ensuring menu consistency. Controls provide responsive feedback for faster stabilization.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and flue riser resist corrosion and simplify sanitation in institutional kitchens. This material reduces maintenance costs and meets NSF foodservice standards.
#@@# Serviceable Base#@#
Two cabinets in the base offer storage and access for service components. A 22.5" flue riser with hi-shelf organizes ventilation and holding space. Six-inch adjustable legs allow precise leveling on uneven floors, improving safety and seal integrity.
The configuration includes standing pilot ignition, spring-assisted oven door, and a 37" cooktop depth with .500" plate thickness for thermal mass. Oven volume equals 132.3 Cu.Ft, supporting batch cooking and multi-rack operations.
#@@#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 weekly and remove debris from ports to maintain consistent flame patterns. Clean charbroiler grates after each service using a stiff brush and degreaser to prevent buildup. Wipe stainless steel surfaces with a damp cloth and pH-neutral cleaner; dry immediately to prevent spotting. Check door hinges and spring-assisted counterweight for wear monthly and lubricate pivot points. Verify gas connections and thermostatic controls annually by certified technician.