Stop sacrificing throughput for consistent results. This 60-inch natural gas range delivers targeted power and organized workflow for high-volume kitchens, producing consistent heat across multiple cooking stations while simplifying service and maintenance. Food service teams will notice reduced cook time and steady output under continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilots. Remove grates and charbroiler plates; soak in warm, soapy water. Scrub burners with a soft brush; clear ports with a nonmetallic tool. Wipe stainless steel surfaces with mild detergent, rinse, and dry. Clean oven interior with a commercial oven cleaner, then ventilate. Vacuum backriser and condenser areas to remove grease. Inspect seals and thermostatic controls; replace worn parts to prevent failures.#@@#Additional Info#@#Southbend's 4606DC-2TR-NG 60" natural gas range offers 204,000 BTU with five burners, a 36" charbroiler, one oven, two cabinets, and a 22.5" flue riser; stainless steel, thermostatic controls, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent results. This 60-inch natural gas range delivers targeted power and organized workflow for high-volume kitchens, producing consistent heat across multiple cooking stations while simplifying service and maintenance. Food service teams will notice reduced cook time and steady output under continuous use.
#@@# High Output Burners#@#
Five non-clog burners supply focused heat for simultaneous sautéing, boiling, and pan searing across the cookline. Each burner contributes to the 204,000 BTU total, enabling rapid temperature recovery and reliable performance during peak service periods.
#@@# Charbroiler Section#@#
A 36-inch charbroiler on the right offers direct radiant heat for grilling proteins with defined sear marks and rapid moisture retention. Operators control char depth and cook rate while maintaining consistent grill temperatures for repeatable results.
#@@# Heavy Duty Grates#@#
Wavy grates provide stable support for pans and improve heat transfer across the top surface. The open design reduces food buildup and eases cleaning cycles, preserving thermal efficiency over extended service.
#@@# Oven and Cabinet#@#
A standard oven paired with dual cabinets creates multitask capability, allowing baking, holding, and organized dry storage under one footprint. Chefs can stage pans and supplies directly below the cooktop to reduce steps and speed service flow.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and withstand daily cleaning protocols common to institutional kitchens. The finish simplifies sanitation procedures and maintains a consistent professional appearance.
#@@# Service Ready Design#@#
A 22-1/2 inch flue riser with high shelf and 6-inch adjustable legs integrate ventilation and leveling needs for variable kitchen layouts. CSA and NSF certifications confirm compliance with regulatory sanitation and safety expectations while qualifying for enrolled service programs.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler daily; remove debris and carbon deposits with a brass brush to maintain heat transfer and consistent sear profiles. Drain grease pans and empty traps after each service to prevent flare-ups and corrosion. Clean stainless surfaces with a nonabrasive cleaner and a soft cloth, then rinse and dry to avoid streaking. Verify thermostatic controls and standing pilot operation monthly and replace worn gaskets to preserve efficiency and safety.