Handle peak service periods without compromise. This 60-inch commercial gas range produces 204,000 BTU of consistent heat while combining charbroiler capacity and oven storage to support continuous high-volume cooking demands. Food service teams gain reliable manual controls, robust stainless steel construction, and serviceability features designed to minimize downtime and maintain steady throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool. Remove grates and charbroiler parts; soak in hot water with degreaser for 10–20 minutes. Scrub wavy grates and surfaces with a non-abrasive pad and rinse. Vacuum or brush condenser and backriser vents to remove grease to prevent fires. Wipe inside oven and cabinets with mild detergent, rinse and dry. Inspect seals and legs; tighten hardware. Clean daily to stop sickness, reduce fire risk, lower bills, avoid breakdowns, and pass inspections.#@@#Additional Info#@#Southbend's 4607CC-2RR-LP 60" propane range delivers 204,000 BTU with four burners, a 36" charbroiler, a 22.5" flue riser, stainless steel exterior, one cabinet base, 6" adjustable legs, manual controls, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Handle peak service periods without compromise. This 60-inch commercial gas range produces 204,000 BTU of consistent heat while combining charbroiler capacity and oven storage to support continuous high-volume cooking demands. Food service teams gain reliable manual controls, robust stainless steel construction, and serviceability features designed to minimize downtime and maintain steady throughput.
#@@# High Heat Output#@#
Deliver 204,000 BTU across the range to sustain rapid searing, boiling, and charbroiling operations. Chefs can maintain setpoint temperatures under load for predictable cook times and consistent results.
#@@# Charbroiler Integration#@#
Include a 36-inch charbroiler on the right side to expand grilling capacity without adding separate equipment. Operators achieve direct radiant heat for grilled items while preserving cooktop real estate for pots and pans.
#@@# Non-Clog Burners#@#
Equip four non-clog open burners with wavy grates to support heavy pans and continuous use. Kitchen staff benefit from reduced maintenance interruptions and stable flame distribution that supports rapid heat transfer.
#@@# Oven and Storage#@#
Provide a spring-assisted, counterweight oven door and a cabinet base for integrated storage and oven access. Bake and roast workflows proceed efficiently while staff store sheet pans and accessories within the same footprint.
#@@# Durable Stainless Construction#@#
Specify stainless steel front, sides, shelf, and a 22.5-inch flue riser with hi-shelf to resist corrosion and allow easy sanitation. Maintenance teams can clean surfaces quickly and trust the material to withstand daily commercial demands.
#@@# Adjustable Installation#@#
Include 6-inch adjustable legs and freestanding installation to level the unit on uneven floors and meet site requirements. Engineers simplify field placement and ensure stable operation that aligns with kitchen layout constraints.
#@@#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 pilot assemblies weekly; remove debris and check flame stability to ensure even heat. Clean charbroiler grates and cooktop surfaces after each service with a brass brush and degreaser for optimal heat transfer. Degrease stainless steel exterior with pH-neutral cleaner and dry with a microfiber cloth to prevent streaks. Lubricate control knobs quarterly and tighten gas fittings; test for leaks with a soap solution.