Stop compromising throughput for consistency. This 60" natural gas restaurant range combines heavy-duty cooking capacity with controlled heat delivery to support continuous service in high-volume kitchens. Designed for operators who demand reliable performance, the unit offers a total input of 204,000 BTU and integrates multiple cooking zones along with a full charbroiler for seamless workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the gas supply. Remove grates and charbroiler parts; soak in degreaser for 20–30 minutes, then scrub with a non-abrasive brush and rinse. Wipe stainless steel with mild detergent and warm water; dry immediately. Clean oven interior with approved oven cleaner; avoid abrasive pads on spring-assisted doors. Vacuum condenser and vent risers; check for grease buildup. Inspect seals and adjust 6" legs; run unit to verify operation.#@@#Additional Info#@#Southbend's 4607CC-2GL-NG 60" natural gas range offers 204,000 BTU with four burners, a 36" charbroiler, 22.5" flue riser, stainless steel build, two cabinets, 6" adjustable legs, .500" plate, CSA and NSF certified, manual controls.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This 60" natural gas restaurant range combines heavy-duty cooking capacity with controlled heat delivery to support continuous service in high-volume kitchens. Designed for operators who demand reliable performance, the unit offers a total input of 204,000 BTU and integrates multiple cooking zones along with a full charbroiler for seamless workflow.
#@@# High Heat Output#@#
Delivering 204,000 BTU total input, the range supplies immediate, sustained heat across burners and the charbroiler, enabling simultaneous high-volume production. Kitchen teams achieve consistent searing, boiling, and braising while reducing hold times and accelerating ticket turnover.
#@@# Multi Zone Cooktop#@#
Equipped with four non-clog burners set into wavy grates, the 37.00" cooktop supports varied pan sizes and intensive sauté work without burner interference. Line cooks maintain steady flame control for pans running consecutive batches, and maintenance crews benefit from simplified cleaning due to lift-off grate design.
#@@# Integrated Charbroiler#@#
A 36" charbroiler occupies the right side, providing direct radiant heat for proteins and grill items while reducing the need for separate grilling equipment. Chefs obtain char marks and rapid moisture reduction in high-volume runs, improving product consistency and saving valuable kitchen space.
#@@# Oven Capacity And Access#@#
The oven offers a 132.3 cubic foot cooking cavity with a 13.00" oven bottom and a spring-assisted, counterweight door for safe, rapid access during busy service. Staff handle full-size pans and frequent loading without ergonomic strain, and the robust door mechanism minimizes downtime due to wear.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and a 22.5" flue riser with hi-shelf provide corrosion resistance and sanitary surfaces that withstand daily commercial use.
#@@#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, removing debris and grease to prevent clogs and ensure even heat distribution. Clean stainless steel surfaces with mild detergent and a soft cloth; rinse and dry to prevent spotting. Verify standing pilots and manual controls operate; adjust or replace faulty components per CSA guidelines. Lubricate hinges and check spring assisted oven door counterweights monthly. Level the unit and confirm 6" adjustable legs secure stability and ventilation.