Built for high-volume service, this 60" natural gas range delivers reliable thermal output and charbroiling capacity for efficient kitchen workflows. It produces 204,000 BTU total, combines four burners with a 36" charbroiler, and uses thermostatic controls for consistent cooking across stations. Operators benefit from a compact design that enhances menu flexibility and throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and charbroiler plates. Scrape debris, then wash parts in warm, soapy water; rinse and dry. Wipe stainless surfaces with non-abrasive cleaner; polish after drying. Clean oven interior with oven-safe degreaser; remove racks and soak, then scrub and dry. Vacuum condenser and backriser vents to remove grease. Inspect door seals and burners for buildup; clear jets with appropriate tools. Reassemble, restore gas, and perform leak check before use.#@@#Additional Info#@#Southbend's 4607AC-2TL-NG 60" natural gas range offers 204,000 BTU, 4 burners, 36" charbroiler, convection oven, cabinet base, stainless steel exterior, 22.5" flue riser, NSF/CSA certifications, and 6" adjustable legs.#@@#General Info#@#Description #@#
Built for high-volume service, this 60" natural gas range delivers reliable thermal output and charbroiling capacity for efficient kitchen workflows. It produces 204,000 BTU total, combines four burners with a 36" charbroiler, and uses thermostatic controls for consistent cooking across stations. Operators benefit from a compact design that enhances menu flexibility and throughput.
#@@# Four Non-Clog Burners#@#
Four burners provide steady flame intensity for searing, boiling, and sautéing. The non-clog design reduces downtime by preventing blockage and simplifying cleaning.
#@@# Integrated Charbroiler#@#
A 36" charbroiler on the right side enables direct grilling within the same footprint. It supports high-temperature grilling, adds grill marks, and enhances flavor without needing extra equipment.
#@@# High Thermal Output#@#
With 204,000 BTU total, the unit handles high-demand tasks across the cooktop and oven. Kitchens meet production goals during peak hours while maintaining temperature control.
#@@# Thermostatic Controls#@#
Thermostatic controls ensure repeatable setpoints for the oven and charbroiler, reducing variability. Staff achieve consistent results with simple inputs and minimal adjustments.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and meet sanitation standards for commercial use. The surfaces support rigorous cleaning and lower maintenance costs.
#@@# Serviceability And Stability#@#
The design includes a 22.5" flue riser with shelf, two cabinets, a convection oven, and 6" adjustable legs for leveling. Technicians access components easily, and the legs ensure stability on uneven floors.
The range includes three oven racks, a spring-assisted oven door, a .500" plate thickness for the cooking surface, and a 37.00" cooktop depth for large cookware. CSA and NSF certifications confirm compliance with commercial foodservice standards.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily; clean debris and ports with a soft brush for consistent flames. Degrease stainless steel with pH-neutral cleaner; rinse and dry to prevent corrosion. Wash oven racks with soapy water; check door springs for proper operation. Vacuum condenser and service pilot assemblies monthly. Verify thermostats and calibrate if variance exceeds 10°F. Adjust 6" legs for level setup.