Stop sacrificing kitchen throughput for precision. This 60.75" natural gas restaurant range delivers concentrated heat and integrated broiling capacity to meet sustained service demands while ensuring repeatable cooking results across multiple stations. Food service teams gain both high output and consistent thermal control to streamline busy peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut off gas before cleaning. Remove grates and charbroiler plates; soak in warm detergent for 20–30 minutes, scrub with a non-abrasive brush, rinse, and dry. Wipe stainless steel front, sides, shelf, and legs with mild soap and a soft cloth; avoid steel wool. Clean oven interiors with approved cleaner; rinse thoroughly. Vacuum or brush condenser and flue riser to remove grease. Inspect seals and burners; replace damaged parts.#@@#Additional Info#@#Southbend’s 4607AD-2GR-NG 60.75" natural gas range delivers 285,000 BTU with four burners, a 36" charbroiler, one standard oven, one convection oven, stainless steel front, 6" legs, a 22.5" flue riser, CSA and NSF certification, and manual controls.#@@#General Info#@#Description #@#
Stop sacrificing kitchen throughput for precision. This 60.75" natural gas restaurant range delivers concentrated heat and integrated broiling capacity to meet sustained service demands while ensuring repeatable cooking results across multiple stations. Food service teams gain both high output and consistent thermal control to streamline busy peak periods.
#@@# Front Heat Output#@#
Delivering 285,000 BTU total power, this range concentrates energy where chefs need it for rapid searing and continuous pan work. Operators handle back-to-back orders without lag, and consistent BTU distribution minimizes variation between burners and ovens.
#@@# Four Non-Clog Burners#@#
Four non-clog open burners provide robust flame performance for multiple simultaneous cooking tasks. Staff benefit from reliable ignition and reduced downtime for cleaning, enabling continuous service during peak hours.
#@@# Integrated Charbroiler#@#
A 36" charbroiler occupies the right side, producing a high-temperature grilling surface ideal for proteins and marked presentations. Line cooks achieve grill marks and caramelization quickly, reducing cook time while preserving product texture.
#@@# Dual Oven Capacity#@#
The unit includes one standard oven and one convection oven, expanding cooking versatility for roasting, holding, and batch baking. Kitchens manage varied menu items concurrently, improving throughput and menu breadth without additional floor equipment.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser support heavy commercial use and simplify sanitation routines. Maintenance teams spend less time on repairs, and surfaces resist corrosion from frequent cleaning agents and high humidity environments.
#@@# Service Access And Support#@#
Engineers access internal components easily via the service-first design and accessible controls, reducing mean time to repair. Owners lower lifecycle costs through faster servicing and predictable maintenance intervals.
#@@#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 and remove debris to prevent flame blockages. Clean stainless steel surfaces with a nonabrasive cloth and mild detergent; rinse and dry to avoid water spots. Degrease oven interiors and chargrates weekly using approved commercial degreasers; follow manufacturer temperature guidelines. Verify gas connections and pilot lights monthly and tighten fittings as needed. Calibrate controls and check gaskets for wear quarterly to maintain safe operation.