Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers focused heat management, integrated charbroiler capacity, and durable stainless construction to match busy commercial kitchens that demand consistent output and straightforward serviceability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut off natural gas supply. Remove grates and charbroiler plates. Scrape grease from burners and surfaces, then wipe with a mild detergent solution and a soft cloth. Clean vent backriser and hi-shelf to prevent grease buildup and fire risk. Vacuum condenser and coils where accessible to improve efficiency. Rinse parts, dry thoroughly, inspect seals and burners, and relight pilots per Southbend instructions to ensure safe operation.#@@#Additional Info#@#Southbend’s 4607CC-2TL-NG 60" natural gas range delivers 204,000 BTU with four non-clog burners, a 36" charbroiler, thermostatic controls, spring-assisted oven door, 22.5" flue riser with shelf, stainless steel body, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers focused heat management, integrated charbroiler capacity, and durable stainless construction to match busy commercial kitchens that demand consistent output and straightforward serviceability.
#@@# Burners and Output#@#
Four non-clog open burners provide concentrated heat across the 37-inch cooktop, supplying a combined 204,000 BTU that supports simultaneous high-volume cooking tasks. Operators gain rapid recovery and stable simmering thanks to thermostatic controls that maintain setpoints under heavy use.
#@@# Charbroiler Integration#@#
A 36-inch charbroiler sits on the right side of the top, enabling direct sear capabilities while reducing the footprint compared with separate units. Staff can transition from pan work to grilling without moving product, improving line flow and reducing service time.
#@@# Oven Capacity and Access#@#
The oven offers 132.3 cubic feet of internal volume with a 13-inch oven bottom and a spring-assisted counterweight door for controlled access. Chefs can load full pans and monitor progress with minimal effort, while the robust construction supports frequent cycling.
#@@# Construction and Serviceability#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs resist corrosion and simplify cleaning in commercial environments. Technicians can access components easily for routine maintenance, and the unit qualifies for the manufacturer’s Service First program for streamlined support.
#@@# Venting and Configuration#@#
A 22.5-inch flue riser with a hi-shelf provides standard vent termination and additional storage above the cooking surface. Kitchens gain organized overhead space for utensils or warming plates while preserving required clearances for exhaust.
#@@# Storage and Base Options#@#
The unit includes two cabinets beneath the range, delivering secure dry storage and convenient staging for pans and tools.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and ash trays daily to prevent buildup and maintain consistent flame profiles. Clean charbroiler grates after each service with a stainless brush and degreasing solution; allow components to cool before handling. Check thermostatic controls and pilot assemblies monthly; tighten fittings and verify Natural Gas pressure within manufacturer specifications. Lubricate hinges and adjust 6" legs quarterly to ensure level operation and even cooking.