Stop sacrificing throughput for control. This 60" gas restaurant range delivers 240,000 BTU of heat and integrates four non-clog burners with a 36" charbroiler to handle high-volume tasks while ensuring consistent heat distribution. Designed for commercial use since 1998, it features durable stainless-steel construction and service-oriented design for reliable uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove grates and racks; soak in warm, soapy water. Scrape charbroiler surfaces to remove grease, then wipe with non-abrasive cleaner. Clean oven interior with mild detergent; scrub door gasket and dry. Vacuum condenser area and wipe stainless steel front, sides, and hi-shelf. Inspect and tighten burner parts; replace worn seals. Reassemble when completely dry and restore gas. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#The Southbend 4607AC-2GR 60" gas range offers 240,000 BTU, 4 burners, 36" charbroiler, convection oven, cabinet base, stainless steel exterior, 22.5" flue riser, 6" legs, 132.3 Cu.Ft capacity, CSA/NSF certified, natural gas controls.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" gas restaurant range delivers 240,000 BTU of heat and integrates four non-clog burners with a 36" charbroiler to handle high-volume tasks while ensuring consistent heat distribution. Designed for commercial use since 1998, it features durable stainless-steel construction and service-oriented design for reliable uptime.
#@@# Four Non-Clog Burners#@#
Each burner delivers continuous power for pots and pans, while the non-clog design reduces downtime from debris. Operators benefit from reliable ignition and steady flame control to maintain production during peak hours.
#@@# 36 Inch Charbroiler#@#
The charbroiler spans 36 inches on the right side, producing high surface temperatures for direct-heat cooking. Chefs achieve grill marks and fast throughput for proteins and grill-finished items without disrupting nearby cooktop operations.
#@@# Robust Stainless Steel#@#
Stainless-steel front, sides, shelf, and backriser resist corrosion in heavy-use environments. Maintenance teams can clean and sanitize surfaces easily, supporting sanitation compliance.
#@@# Integrated Oven And Cabinet#@#
The base includes one convection oven and one storage cabinet, offering flexibility in compact spaces. The oven features a spring-assisted door and holds three racks within 132.3 cubic feet for efficient batch cooking and holding.
#@@# Backriser With Hi-Shelf#@#
A 22.5" flue riser includes a high shelf for staging and storage above the cook surface. Staff can keep pans, trays, and supplies within reach, improving workflow.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs allow precise leveling on uneven floors for safe cooking ergonomics. Engineers can stabilize the range to protect seals and ensure even griddle and oven performance.
Specifications include natural gas power, manual controls, a 37.00" cooktop, and a .500" plate thickness for durable heat transfer.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly for carbon buildup and remove wavy grates to clean beneath with a brass brush and mild degreaser. Drain and clean charbroiler grease tray after each service to prevent flare-ups. Vacuum condenser and ventilation openings monthly, then wipe stainless steel surfaces with a pH-neutral cleaner and soft cloth. Check door spring-assist and 6" adjustable legs for wear and alignment quarterly. Log maintenance and schedule CSA and NSF inspections annually.