Stop compromising production for consistency. This 60" gas restaurant range delivers 204,000 BTU of sustained cooking power while combining versatile cooking zones and heavy-duty construction to support continuous service in demanding kitchens. Operators gain a consolidated workstation that handles sautéing, charbroiling, baking, and holding with one integrated footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and shut off gas. Remove grates and charbroiler parts; scrape solids and soak in warm, soapy water. Wipe stainless steel with non-abrasive cleaner and soft cloth. Clean oven interior with approved degreaser and rinse. Inspect and vacuum condenser coils and vent riser. Check door seals and hinges; tighten or replace worn parts. Dry all components before restoring gas and power to prevent hazards.#@@#Additional Info#@#Southbend's 4607AC-2GL 60" gas range offers 204,000 BTU with four non-clog burners, a 36" charbroiler, convection oven, and two cabinets; stainless steel, 6" adjustable legs, 22.5" flue riser with shelf, CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising production for consistency. This 60" gas restaurant range delivers 204,000 BTU of sustained cooking power while combining versatile cooking zones and heavy-duty construction to support continuous service in demanding kitchens. Operators gain a consolidated workstation that handles sautéing, charbroiling, baking, and holding with one integrated footprint.
#@@# Cooktop Burners#@#
Four non-clog open burners provide concentrated heat distribution across 37.00 inches of cooktop, enabling simultaneous high-heat searing and lower-temperature simmering. Technicians can clear burner ports quickly for maintenance, reducing downtime during peak service periods.
#@@# Charbroiler Section#@#
A 36-inch charbroiler on the right side offers direct radiant grilling capability for high-volume char and sear applications. Chefs achieve consistent grill marks and flavor transfer while the integrated design saves counter space compared to separate units.
#@@# Oven Capacity#@#
One convection oven with 132.3 cubic feet total volume accepts three racks and supports diverse cook loads from sheet pans to bulk roasts. The spring-assisted counterweight door improves operator ergonomics and secures a tight chamber seal for reliable temperature retention.
#@@# Storage Cabinetry#@#
Two cabinets beneath the range provide enclosed storage for pans, tools, and small equipment, keeping the line organized and reducing transit between prep and cooking stations. The stainless steel interior resists corrosion and eases sanitation routines.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and a 22.5-inch flue riser deliver long-term resistance to heat and grease while supporting frequent washdowns. Six-inch adjustable legs permit precise leveling on uneven floors to maintain stability and ensure proper burner combustion.
#@@#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 with a brass brush, then reassemble only after parts are completely dry. Clean stainless steel exterior with a neutral pH cleaner and soft cloth; avoid abrasives that scratch. Flush oven cavity weekly, scraping loose residue and vacuuming crumbs before applying oven cleaner. Verify door counterweight and spring-assisted hinge operation monthly and tighten fasteners. Test gas connections and pilot integrity routinely.