Stop compromising throughput for control. This 60-inch natural gas restaurant range delivers focused power and consistent heat distribution to meet sustained service demands while maintaining precise cook surface management. Operators benefit from rapid recovery, integrated charbroiling capacity, and dual ovens that support continuous production without sacrificing workflow efficiency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and charbroiler parts; soak in warm, soapy water. Scrub burner tops with a non-abrasive pad and clear orifices with a soft brush. Wipe stainless surfaces with a mild cleaner and soft cloth. Clean oven interiors with approved cleaner, rinse, and dry. Inspect and clean condenser coils and ventilation to prevent grease buildup. Replace worn parts.#@@#Additional Info#@#Southbend's 60" Natural Gas Ultimate Restaurant Range, model 4606DD-2CR-NG, offers 333,000 BTU with (3) star/sauté burners, (2) pyromax burners, a 24" charbroiler, two ovens, stainless steel exterior, and CSA/NSF certification.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch natural gas restaurant range delivers focused power and consistent heat distribution to meet sustained service demands while maintaining precise cook surface management. Operators benefit from rapid recovery, integrated charbroiling capacity, and dual ovens that support continuous production without sacrificing workflow efficiency.
#@@# Top Heat Output#@#
This range produces 333,000 BTU total, supplying intense direct heat for high-volume cooking. Chefs achieve fast searing and continuous high-temperature operation across all stations, ensuring that meals are prepared quickly and efficiently.
#@@# Charbroiler Integration#@#
A 24-inch charbroiler sits at the right, providing dedicated grilling capacity within the same footprint. Kitchen teams reduce transfer time and increase menu flexibility by grilling proteins and vegetables directly at the line, enhancing overall productivity.
#@@# Star And Pyromax Burners#@#
Three star-style sauté burners at the front pair with two pyromax burners at the rear to deliver varied open-flame intensity across the cooktop. Staff can adjust flame patterns for simmering, sautéing, and rapid boiling tasks without needing to relocate equipment, allowing for seamless cooking transitions.
#@@# Dual Standard Ovens#@#
Two standard ovens include battery spark ignition and one rack each to support simultaneous baking, roasting, or holding tasks. Technicians can maintain production continuity during peak service with independent oven control, ensuring that all dishes are cooked to perfection.
#@@# Robust Stainless Construction#@#
The stainless steel front, sides, shelf, and a 22.5-inch flue riser provide corrosion resistance and an easy-to-clean envelope. Maintenance crews can shorten cleanup cycles and preserve the appearance of the range under heavy use, contributing to a professional kitchen environment.
#@@#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 and pilot assemblies weekly; remove debris and carbon with a brass brush and vacuum for flame stability. Calibrate manual controls monthly by checking thermostat response and adjusting per specifications. Flush water lines and drip trays quarterly; use NSF-approved detergents and rinse well. Lubricate hinge pins and valve stems with food-grade lubricant every six months. Verify gas pressure and connections annually; engage a certified technician for adjustments.