Stop sacrificing throughput for control. This freestanding gas range delivers concentrated cooking power across multiple surfaces while maintaining precise manual control for consistent results in high-demand kitchens. Designed for cafeteria lines, restaurants, and institutional operations, the unit balances throughput, serviceability, and regulatory compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas lines per local code and shut off pilots. Remove racks and flue riser shelf. Scrape charbroiler grates and burner tops of grease; degrease with alkaline cleaner, rinse with water, dry with clean cloth. Clean oven interior with manufacturer-approved oven cleaner and soft brush; wipe seals and door glass. Vacuum condenser and backriser vents to remove lint. Inspect burners and pilot for deposits; replace worn seals. Reassemble dry parts and test ignition and pilots before service.#@@#Additional Info#@#Southbend’s 4607DC-2CR 60.75" gas range offers 269,000 BTU with four Pyromax burners, a 24" charbroiler, a standard oven, and a cabinet base; stainless steel front, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified for heavy kitchen use.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This freestanding gas range delivers concentrated cooking power across multiple surfaces while maintaining precise manual control for consistent results in high-demand kitchens. Designed for cafeteria lines, restaurants, and institutional operations, the unit balances throughput, serviceability, and regulatory compliance.
#@@# Four Pyromax Burners#@#
Four open pyromax burners provide focused heat across the cooktop, delivering rapid boil and sear capability for simultaneous station use. Chefs achieve consistent pan-to-pan results while operators maintain simple manual control for reliable operation.
#@@# Charbroiler Section#@#
A 24-inch charbroiler on the right integrates grilling capacity into the range, enabling direct high-heat cooking without separate equipment. Kitchen staff reduce cross-traffic and increase output by combining griddle and broiler functions in one footprint.
#@@# Oven and Ignition#@#
A standard oven with battery spark ignition offers dependable bake and roast performance while eliminating continuous pilot gas draw. Operators gain faster recovery and lower idle gas use thanks to the on-demand spark system.
#@@# Cabinet Storage Base#@#
An integrated cabinet base with one rack provides organized storage and staging for pans, trays, and accessories beneath the cook surface. Staff access supplies quickly during service, improving mise en place and reducing steps.
#@@# Stainless Front and Sides#@#
Stainless steel front, sides, and shelf deliver corrosion resistance and simplify cleaning routines in busy kitchens. Maintenance teams perform wipe-downs rapidly and maintain a professional appearance that withstands frequent use.
#@@# Riser with Hi-Shelf#@#
A 22-1/2 inch flue riser with high shelf offers elevated storage and a vent path for heat management behind the unit. Restaurants preserve counter space while keeping tools and plates within reach above the range.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler grates weekly; remove debris and scrub with a stainless brush to maintain heat transfer. Calibrate pilot and battery spark ignition monthly; verify flame stability and adjust gas pressure per manufacturer specs. Clean oven interior after heavy use with approved degreaser and rinse thoroughly. Wipe stainless surfaces with mild detergent and soft cloth; dry to prevent spotting. Check door seals and leg fasteners quarterly and tighten as needed.