Built for continuous service in high-volume kitchens, this 60" natural gas restaurant range delivers 204,000 BTU of cooking power across a versatile worktop and integrated oven and cabinet storage. Operators gain consistent heat distribution from four non-clog burners and a right-side 36" charbroiler, while the stainless-steel exterior and 6" adjustable legs ensure durability and stable installation in commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and cool surfaces. Remove grates and parts; soak in soapy water and scrub. Wipe the cooktop and exterior with detergent, rinse, and dry. Clean the oven, remove the rack, use a safe cleaner, and follow directions. Vacuum condenser and vent area. Inspect seals and gaskets, replacing if needed. Reassemble, check controls, and reconnect gas. Regular cleaning prevents contamination, reduces fire risk, improves efficiency, and aids inspections.#@@#Additional Info#@#The Southbend 4607DC-2GL-NG 60" Natural Gas Range delivers 204,000 BTU with four burners, a 36" charbroiler, oven, cabinet base, stainless steel front, 22.5" flue riser, adjustable legs, manual controls, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for continuous service in high-volume kitchens, this 60" natural gas restaurant range delivers 204,000 BTU of cooking power across a versatile worktop and integrated oven and cabinet storage. Operators gain consistent heat distribution from four non-clog burners and a right-side 36" charbroiler, while the stainless-steel exterior and 6" adjustable legs ensure durability and stable installation in commercial environments.
#@@# Non-Clog Burners#@#
Four non-clog burners provide reliable, uninterrupted operation for heavy use kitchens. Immediate heat recovery and simple maintenance reduce downtime and sustain output across long service periods.
#@@# 36-Inch Charbroiler#@#
A 36" charbroiler on the right side produces direct high-heat searing for proteins and grilled items. Chefs achieve charred flavor and grill marks without requiring separate equipment footprint.
#@@# Spacious Oven And Cabinet#@#
One standard oven with a spring-assisted, counterweight door and one cabinet offer integrated cook-and-storage capability. The oven supports varied production while the cabinet provides accessible storage and utility space.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and high shelf resist corrosion and stand up to daily cleaning protocols. Smooth surfaces simplify sanitation and present a professional kitchen appearance.
#@@# Backriser With High Shelf#@#
A 22.5" flue riser with hi-shelf expands vertical storage and keeps controls and tools within reach. Elevated shelving conserves counter space and organizes frequently used items during peak periods.
#@@# Commercial Specifications#@#
The unit ships NSF and CSA certified and qualifies for the manufacturer's Service First program, supporting long-term serviceability. A 37.00" cooktop depth, .500" plate thickness, 132.3 cubic feet oven volume, and manual control type deliver measurable performance parameters for planning kitchen layouts.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4607DC-2GL-NG by cleaning burner ports and grates after each service to prevent clogs; soak charbroiler plates in soapy water, dry before reassembly; vacuum vents monthly for airflow; check gas connections and test pilot per guidelines; wipe stainless steel with mild detergent; ensure legs are level, recalibrate door weights for seal integrity; document maintenance and schedule service to ensure safety and performance.