Stop sacrificing throughput for control. This 60-inch natural gas range combines high output and precise temperature management to handle continuous service while preserving consistent cooking results. Designed for food service operations, it supplies 204,000 BTU across a versatile cooktop and integrated charbroiler to maintain pace during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Remove grates and charbroiler plates; soak in hot water with degreaser and scrub with a non-metal brush. Wipe stainless steel with mild detergent and a soft cloth, then rinse and dry. Clean oven interior with approved cleaner and remove food debris from burner ports. Vacuum condenser and vent risers to remove grease. Inspect door seals and thermostatic controls; replace worn parts.#@@#Additional Info#@#Southbend’s 4606DC-2TL-NG 60" natural gas range offers 204,000 BTU with a five-burner cooktop, a 36" charbroiler, thermostatic controls, a standard oven, and a cabinet base.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas range combines high output and precise temperature management to handle continuous service while preserving consistent cooking results. Designed for food service operations, it supplies 204,000 BTU across a versatile cooktop and integrated charbroiler to maintain pace during peak periods.
#@@# Cooktop Configuration#@#
Five non-clog burners deliver concentrated heat across a 37-inch cooktop, enabling simultaneous use of multiple pots and pans. Operators gain rapid recovery and sustained output, reducing hold times and keeping prep lines moving.
#@@# Charbroiler Section#@#
A 36-inch charbroiler occupies the right side for direct searing and grill applications, producing char marks and excess fat drainage. Kitchen staff achieve grill profiles on proteins while maintaining adjacent range functions without cross interference.
#@@# Oven And Cabinetry#@#
The unit includes one standard oven with a spring-assisted counterweight oven door and two cabinets for storage and service integration. Teams access oven capacity and dry storage efficiently, consolidating workflow in one footprint.
#@@# Controls And Certification#@#
Thermostatic controls provide repeatable setpoint control across cooking zones, and the assembly carries CSA and NSF certifications. Managers receive documented compliance, and operators enjoy predictable thermal performance during batch production.
#@@# Construction And Service#@#
Stainless steel front, sides, and hi-shelf deliver corrosion resistance and cleanability, while the package qualifies for the manufacturer Service First program. Maintenance teams find access and parts support simplified, minimizing downtime and preserving uptime targets.
#@@# Installation Features#@#
A 22.5-inch flue riser with shelf and 6-inch adjustable legs support ventilation integration and leveling on uneven floors.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler grates weekly to remove debris and prevent clogs; use a brass brush and mild detergent, then rinse and dry. Verify gas connections monthly for leaks with a soap solution and address any leaks. Clean stainless steel surfaces daily with a pH-neutral cleaner and a soft cloth to prevent corrosion. Calibrate thermostatic controls quarterly and record setpoints. Clean the oven cavity monthly; soak racks in warm, soapy water.