Stop sacrificing throughput for control. This 60" commercial gas range delivers concentrated power across a versatile cooking surface, combining a charbroiler with four non-clog burners and a convection oven to meet continuous service demands. Operators gain a consolidated workstation that supports grilling, simmering, and baking with consistent temperature delivery and heavy-duty construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut off the gas. Remove grates and charbroiler plates; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe the stainless steel exterior with mild detergent and dry with a soft cloth. Clean the oven interior and racks with approved oven cleaner, rinse, and dry. Vacuum and wipe the condenser and flue riser to remove grease. Check seals and burners; clear clogs with a soft pick. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Southbend's 4607AC-2RR 60" gas range offers 204,000 BTU with four burners, a 36" charbroiler, spring-assisted oven door, convection oven, 37" cooktop, 6" legs, stainless steel surfaces, and a 22.5" flue riser. CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" commercial gas range delivers concentrated power across a versatile cooking surface, combining a charbroiler with four non-clog burners and a convection oven to meet continuous service demands. Operators gain a consolidated workstation that supports grilling, simmering, and baking with consistent temperature delivery and heavy-duty construction.
#@@# Non-Clog Burners#@#
Four durable non-clog burners provide stable flame distribution and straightforward maintenance, enabling uninterrupted service during peak periods. Technicians can clear obstructions quickly without removing major components, reducing downtime and labor costs.
#@@# Wavy Grates#@#
Wavy grates improve pan stability and heat transfer across the cooktop, minimizing hotspot variation for consistent searing and sauté results. Chefs achieve repeatable outcomes when moving between burners, which supports menu consistency across shifts.
#@@# Charbroiler Section#@#
A 36" charbroiler integrated on the right side supplies direct radiant heat for grilling applications, producing grill marks and flavor without a separate unit. Kitchen layouts benefit from a consolidated footprint and reduced venting complexity when combining grilling and range functions.
#@@# Convection Oven#@#
The included convection oven expands capacity for roasting and baking with uniform air circulation across a 132.3 cubic foot interior. Staff can load multiple racks and maintain product quality through even heat, improving throughput for plated and batch production.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and 6" adjustable legs ensure corrosion resistance and simplified sanitation protocols in regulated environments. Maintenance teams can perform daily cleaning and spot repairs without compromising finish or structural integrity.
#@@#Delivery Details#@#
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• 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 ignitors weekly; remove debris and clean ports with a soft brush to maintain consistent flame patterns. Degrease charbroiler grates after each service using a nonabrasive solvent and a brass brush; rinse and dry before reinstalling. Vacuum condenser and internal compartments monthly to prevent heat buildup. Verify door counterweight action and replace worn seals to preserve oven temperature. Calibrate thermostat quarterly for accurate bake profiles.