Stop sacrificing throughput for control. This 60" gas restaurant range delivers 253,000 BTU total output, integrating a charbroiler and full oven to handle high-volume cooking with precise temperature management.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Remove grates and charbroiler plates; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless steel surfaces with mild detergent and a soft cloth; rinse and dry. Clean oven interior and remove debris from burners and pilot assemblies; inspect seals and spring-assisted door for damage. Vacuum condenser and flue riser area to remove grease. Reassemble when components are dry and restore gas connection.#@@#Additional Info#@#Southbend's 4607DC-2TR 60" gas range offers 253,000 BTU, four burners, a 36" charbroiler, thermostatic controls, stainless steel build, flue riser, oven, cabinet, adjustable legs, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" gas restaurant range delivers 253,000 BTU total output, integrating a charbroiler and full oven to handle high-volume cooking with precise temperature management.
#@@# Four Open Burners#@#
Four non-clog burners provide concentrated flame and rapid recovery for simultaneous cooking across multiple pots and pans. Operators achieve consistent boil and sear performance while minimizing downtime.
#@@# Integrated Charbroiler#@#
A 36" charbroiler on the right side delivers radiant heat for grilling and char applications. Chefs reproduce char profiles and render fats efficiently without needing extra equipment space.
#@@# Thermostatic Controls#@#
Thermostatic controls regulate oven and broiler temperatures to uniform setpoints for repeatable cycles. Staff reduce variability and maintain food-safety ranges during peak service.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and simplify cleaning in regulated environments. Maintenance teams clean surfaces quickly and sustain appearance under heavy use.
#@@# Oven And Storage Configuration#@#
The base includes a standard oven with a spring-assisted door and a cabinet for storage, consolidating cooking and staging functions. The oven offers 132.3 cubic feet of volume and includes a rack for batch cooking.
#@@# Service And Installation Features#@#
Unit ships freestanding with a 22.5" flue riser and hi-shelf to integrate with ventilation workflows. Six-inch adjustable legs support leveling on uneven floors, while the standing pilot ignition ensures ready operation.
This range meets CSA and NSF certifications and qualifies for the manufacturer’s Service First program for uptime and maintenance. Weight is 1,075 pounds, and the cooktop depth is 37.00 inches, enabling precise space planning for back-of-house layouts.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4607DC-2TR by cleaning burners and charbroiler grates after each shift to prevent clogging and flare-ups. Inspect standing pilots and thermocouples weekly; replace faulty components immediately. Degrease stainless steel surfaces with a neutral detergent and rinse thoroughly to avoid corrosion. Check door counterweights and springs monthly for proper oven seal. Verify gas connections and ventilation pathways quarterly and log service actions for compliance and traceability.