Built to handle continuous service and heavy workloads, this 60-inch natural gas range delivers consistent heat and high throughput for busy kitchens. Operators gain focused control with thermostatic settings and robust charbroiler performance, while cabinets provide storage and organization for rapid service needs. Restaurant managers reduce downtime with service program eligibility and durable stainless steel construction that withstands daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the 60" range before cleaning. Remove grates and charbroiler plates; soak in warm, soapy water. Scrape grease from burners and wipe with a non-abrasive cloth and mild detergent. Clean oven interiors with manufacturer-safe cleaner; rinse and dry. Vacuum condenser and backriser vents to remove dust and grease. Inspect seals and thermostatic controls; tighten or replace as needed. Regular cleaning reduces bacteria, fire risk, energy use, equipment failure, and inspection failures.#@@#Additional Info#@#Southbend’s 4607AA-2TR 60" gas range offers 204,000 BTU with four non-clog burners, a 36" charbroiler, two convection ovens, thermostatic controls, stainless steel front and sides, 6" adjustable legs, and CSA/NSF certification.#@@#General Info#@#Description #@#
Built to handle continuous service and heavy workloads, this 60-inch natural gas range delivers consistent heat and high throughput for busy kitchens. Operators gain focused control with thermostatic settings and robust charbroiler performance, while cabinets provide storage and organization for rapid service needs. Restaurant managers reduce downtime with service program eligibility and durable stainless steel construction that withstands daily use.
#@@# Burners Performance#@#
Four non-clog open burners provide concentrated output that supports multiple simultaneous cooking tasks. Each burner pairs with wavy grates to stabilize cookware and maintain even heat transfer during high-volume operation.
#@@# Charbroiler Capability#@#
A 36-inch charbroiler sits to the right, producing direct grilling heat for seared proteins and char marks preferred by chefs. Designers specify standing pilot ignition for continuous readiness and simplified recovery between orders.
#@@# Oven Capacity#@#
Two convection ovens beneath the worktop expand capacity for baking, roasting, and holding large batch items. Technicians apply thermostatic controls to each oven for accurate temperature management across diverse menu items.
#@@# Durable Construction#@#
Stainless steel front, sides, and heavy shelf resist corrosion and simplify sanitation procedures in commercial kitchens. Adjustable six-inch legs allow precise leveling on uneven floors to preserve equipment alignment and safety.
#@@# Venting and Support#@#
A 22.5-inch flue riser with a hi-shelf provides elevated storage and improves backline ventilation routing. Operators gain organized staging space for pans and tools directly above the cooking surface.
#@@# Total Heat Output#@#
The range produces 204,000 BTU total to accelerate cook times and handle peak service periods without performance loss. Natural gas operation delivers reliable energy density and efficient recovery for continuous production.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler grates weekly; remove debris and soak grates in warm, soapy water, then dry before reinstalling. Clean stainless steel surfaces with a pH-neutral detergent and soft cloth to prevent corrosion. Vacuum condenser and vent areas monthly to maintain airflow. Verify thermostatic controls and pilot assembly for proper ignition; adjust or replace faulty components immediately. Lubricate hinges and check door seals quarterly to preserve oven efficiency.