This 60-inch natural gas restaurant range delivers focused heat management and split cooking zones to support continuous service while maintaining consistent results across high-demand shifts. Chefs gain rapid recovery and durable stainless surfaces engineered for daily commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range. Remove grates and charbroiler plates. Scrape grease with a plastic spatula, then wash components in warm, soapy water and rinse. Clean oven interiors with a non-abrasive cleaner and a soft cloth. Vacuum condenser and backriser vents to remove dust and grease. Inspect gas connections and seals; tighten fittings if needed. Dry all parts before reconnecting gas. Perform these tasks weekly to reduce fire risk, lower energy use, and maintain food safety.#@@#Additional Info#@#Southbend's 4607AD-2TR-NG 60" natural gas range delivers 204,000 BTU with four non-clog burners, a 36" charbroiler, thermostatic controls, stainless steel construction, two ovens and a backriser with hi-shelf for heavy-duty kitchen use.#@@#General Info#@#Description #@#
This 60-inch natural gas restaurant range delivers focused heat management and split cooking zones to support continuous service while maintaining consistent results across high-demand shifts. Chefs gain rapid recovery and durable stainless surfaces engineered for daily commercial use.
Four non-clog open burners supply concentrated flame for versatile stovetop work and rapid boiling or searing. Each burner pairs with wavy grates to stabilize cookware and facilitate even heat transfer across pans.
A 36-inch charbroiler sits on the right side to handle charred proteins and add grill marks without a separate unit. The standing pilot ensures immediate ignition and steady operation during back-to-back service.
One standard oven plus one convection oven permit simultaneous baking and roasting at separate temperatures to optimize throughput. Thermostatic controls maintain setpoints so kitchens can stage multiple items without thermal crossover.
Stainless steel front, sides, shelf, and backriser provide corrosion resistance and simplify sanitation protocols in busy kitchens. The unit mounts on 6-inch adjustable legs for straightforward leveling on uneven floors.
The range delivers 204,000 BTU total to accommodate heavy-duty cooking loads and quick recovery after full pans. Operators can sustain large batch cycles and maintain holding temperatures under continuous demand.
The design includes two storage cabinets and a 22-1/2-inch flue riser with shelf to centralize tools and simplify exhaust routing in compact lines. The model qualifies for manufacturer service support programs and meets CSA and NSF certifications for regulatory compliance.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler daily for food debris; remove grates and clean with a nonabrasive brush and warm, soapy water, then dry thoroughly before reassembly. Degrease stainless steel exterior with a pH-neutral cleaner and soft cloth; buff to finish. Vacuum condenser and vent areas weekly to maintain airflow through the backriser. Verify thermostatic controls and standing pilot operation monthly and adjust per Manufacturer specifications. Record maintenance dates.