Stop sacrificing throughput for control. This 60-inch gas restaurant range consolidates high heat capacity and precise manual control into a single freestanding platform, enabling kitchens to maintain steady service during peak periods. Operators receive sustained output across a full cookline footprint while service teams access durable stainless surfaces for rapid cleaning and dependable daily operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow cool down. Scrape debris from grates and charbroiler; soak removable parts in warm, soapy water. Wipe stainless steel surfaces with mild detergent and a soft cloth, rinse and dry to prevent corrosion. Clean oven interiors and remove racks; use non-abrasive cleaners for spring assisted doors. Vacuum condenser coils and clear flue riser vents to reduce fire risk and lower energy use. Inspect seals and legs; document maintenance for CSA and inspections.#@@#Additional Info#@#Southbend's 4607AA-2GR 60" gas range delivers 204,000 BTU with four non-clog burners, a 36" charbroiler right, two convection ovens, stainless steel front and sides, 6" adjustable legs, 22.5" flue riser with shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas restaurant range consolidates high heat capacity and precise manual control into a single freestanding platform, enabling kitchens to maintain steady service during peak periods. Operators receive sustained output across a full cookline footprint while service teams access durable stainless surfaces for rapid cleaning and dependable daily operation.
#@@# Four Non-Clog Burners#@#
Technicians deliver consistent flame across four non-clog burners rated for commercial cadence, ensuring uninterrupted production during back-to-back tickets. Chefs achieve rapid boil and controlled simmer on each 37-inch cooktop zone, enabling simultaneous execution of multiple menu items.
#@@# Heavy Duty Grates#@#
Designers fitted wavy grates to stabilize pots and pans under heavy loads, reducing movement and improving heat transfer efficiency. Line cooks experience fewer repositioning errors and consistent sear performance during continuous use.
#@@# Integrated Charbroiler#@#
Engineers incorporated a 36-inch charbroiler on the right side to combine direct grilling capacity with standard range functions, extending menu versatility without requiring additional equipment. Kitchen managers gain a dedicated searing surface that reaches high temperatures quickly for proteins and grill-marked items.
#@@# Dual Ovens With Support#@#
The product includes two convection ovens that supply 132.3 cubic feet of combined cavity volume with three oven racks and spring-assisted, counterweight doors for safe access. Culinary teams stack production tasks, roast items at steady profiles, and service larger batches while maintaining oven door stability during loading.
#@@# Robust Thermal Output#@#
The unit delivers a total of 204,000 BTU across the cooktop and charbroiler, providing the thermal margin required for high-volume 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 and charbroiler daily; remove debris and carbon buildup with a brass brush and mild detergent to maintain heat transfer and prevent flare-ups. Calibrate pilots and valves monthly, adjusting for proper flame pattern and 115v ignition integrity. Degrease stainless steel surfaces with pH-neutral cleaner; rinse and dry to avoid corrosion. Level unit and verify 6" adjustable legs; tighten fasteners quarterly. Replace worn gaskets and check CSA and NSF labels for compliance.