Stop trading speed for control. This 60-inch natural gas restaurant range delivers expansive cooking capacity while maintaining precise heat management across multiple zones, allowing kitchens to meet high ticket volume without compromising consistency. Designed for professional operations, it combines robust output and serviceability for continuous use in demanding environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and cool down. Remove racks; wipe interiors with mild detergent, rinse, and dry. Scrape charbroiler grates, then degrease with an approved solvent. Clean oven doors, seals, and knobs with non-abrasive cleaner. Vacuum condenser coils and vents for efficiency. Inspect and replace worn gaskets. Document cleaning and schedule routine deep cleans to reduce bacteria, prevent fires, lower energy use, and pass CSA and health inspections.#@@#Additional Info#@#Southbend’s 4607AA-2CL-NG 60" natural gas range offers 288,000 BTU with four Pyromax burners, a 24" charbroiler, two convection ovens, stainless steel exterior, 22½" flue riser, 6" adjustable legs, CSA and NSF certified, and weighs 1,075 pounds.#@@#General Info#@#Description #@#
Stop trading speed for control. This 60-inch natural gas restaurant range delivers expansive cooking capacity while maintaining precise heat management across multiple zones, allowing kitchens to meet high ticket volume without compromising consistency. Designed for professional operations, it combines robust output and serviceability for continuous use in demanding environments.
#@@# High Output Burners#@#
Four high-performance Pyromax burners plus two additional surface burners generate concentrated heat for rapid boil and sear tasks, supporting simultaneous high-volume production. Operators control each zone manually to match pan size and cooking method, reducing cycle times for peak service periods.
#@@# Integrated Charbroiler#@#
A 24-inch charbroiler on the left provides direct radiant heat for grilling applications, producing defined grill marks and efficient fat drainage. Chefs gain flexible grill capacity without separate cookline equipment, streamlining layout and reducing footprint.
#@@# Convection Oven System#@#
Two convection ovens use battery spark ignition to deliver even heat distribution for baking, roasting, and holding, each supplied with three racks to maximize usable capacity. Kitchen teams achieve consistent doneness across full pans, increasing throughput for batch cooking and banquet service.
#@@# Stainless Steel Construction#@#
Front, sides, shelf, and riser use stainless steel for corrosion resistance and straightforward sanitation during daily cleaning routines. Maintenance teams benefit from durable surfaces that withstand frequent scrubbing and high heat exposure.
#@@# Serviceability Features#@#
A standing pilot configuration combined with CSA and NSF certifications simplifies code compliance and routine inspections, while Southbend Service First program eligibility supports planned maintenance. Technicians access components easily to minimize downtime and maintain continuous operation.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and ignition daily; clean ports with a soft brush. Drain and clean grease trays after each service; use approved degreasers and rinse. Calibrate oven temperature monthly with a traceable thermometer and adjust thermostats. Lubricate control shafts quarterly with high-temperature lubricant. Verify venting and flue riser clearance semiannually. Replace worn gaskets and check CSA and NSF labels for compliance.