Built for high-output kitchens that demand consistent heat and reliable performance, this 60-inch gas range delivers concentrated cooking power across multiple stations while preserving control and serviceability. Designed for natural gas operation with a total input of 204,000 BTU, the unit balances charbroiling capacity and oven utility to support continuous peak service in restaurants, hotels, hospitals, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let components cool. Remove grates and charbroiler parts; soak in hot water with degreaser for 15–30 minutes. Scrub surfaces with non-abrasive pads and a mild detergent, rinse and dry. Vacuum condenser and clean backriser vent to prevent grease buildup and fire hazards. Wipe stainless steel with approved cleaner; inspect door seals and 6" adjustable legs for wear. Clean ovens and burners weekly to reduce bacteria, lower energy use, and avoid breakdowns.#@@#Additional Info#@#Southbend’s 4607DD-2GR 60" gas range offers 204,000 BTU with four non-clog burners, a 36" charbroiler, two ovens, 6" adjustable legs, stainless steel build, 22.5" flue riser with shelf, CSA and NSF certified, and manual controls.#@@#General Info#@#Description #@#
Built for high-output kitchens that demand consistent heat and reliable performance, this 60-inch gas range delivers concentrated cooking power across multiple stations while preserving control and serviceability. Designed for natural gas operation with a total input of 204,000 BTU, the unit balances charbroiling capacity and oven utility to support continuous peak service in restaurants, hotels, hospitals, and institutional kitchens.
#@@# Cooktop Power#@#
Four non-clog open burners supply high-intensity heat for rapid boil and sear applications, rated within the 201,000 to 250,000 BTU class to handle heavy pans and continuous use. Engineers positioned wavy grates to improve contact and allow efficient cookware placement while simplifying removal for cleaning.
#@@# Charbroiler Capacity#@#
A 36-inch charbroiler on the right side provides direct radiant heat for grilled items, enabling strong sear marks and fast throughput for proteins and vegetables. Designers selected manual controls and standing pilot ignition to ensure straightforward operation under staff rotation.
#@@# Oven Versatility#@#
Two standard ovens deliver a combined cubic volume of 132.3 Cu.Ft and include spring-assisted counterweight doors for safe, repeatable access during busy service. Each oven features a single rack and a 13-inch oven bottom depth to accept hotel pans and sheet pans used in high-volume prep.
#@@# Construction Durability#@#
Fabricators used stainless steel for the front, sides, and hi-shelf to resist corrosion and allow aggressive cleaning protocols expected in commercial kitchens. Engineers specified a .500-inch plate thickness on the cook surface to provide thermal mass and withstand heavy cookware.
#@@# Serviceability and Compliance#@#
Technicians can access components easily via removable grates and adjustable legs that permit leveling and access for maintenance, while CSA and NSF certifications confirm compliance with regulatory standards.
#@@#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 burner ports weekly and remove debris to prevent clogging and uneven heat. Clean charbroiler grates after each service with a wire brush and descaler solution to maintain sear performance. Degrease stainless steel surfaces with a pH-neutral cleaner and soft cloth to avoid corrosion. Verify gas connections and pressure monthly and tighten fittings to manufacturer torque specs. Level the unit and confirm 6" adjustable legs secure load. Replace door springs when wear appears.