Command kitchens demand equipment that sustains nonstop service while delivering consistent results. This gas restaurant range provides 298,000 BTU of controlled power across four high-output burners and a 24-inch griddle, enabling simultaneous searing, boiling, and griddling without performance drops. Operators benefit from a compact 60.75-inch footprint that consolidates multiple cooking stations into a single freestanding unit, reducing line congestion and simplifying workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main before cleaning. Scrape griddle while hot, then cool and degrease with a 1:10 vinegar solution; rinse and dry. Remove burners and wash in warm, soapy water; inspect ports and clear obstructions. Vacuum oven interiors, then wipe with non-abrasive cleaner; replace racks after drying. Clean condenser coils and backriser shelf regularly to improve efficiency and reduce fire risk. Check seals and pilot components; service per CSA and manufacturer guidelines.#@@#Additional Info#@#Southbend’s 4607DD-2TR 60.75" gas range delivers 298,000 BTU with four Pyromax burners, a 24" griddle, two ovens with battery ignition, 1/2" griddle plate, thermostatic controls, stainless steel front, 6" legs, NSF and CSA listings.#@@#General Info#@#Description #@#
Command kitchens demand equipment that sustains nonstop service while delivering consistent results. This gas restaurant range provides 298,000 BTU of controlled power across four high-output burners and a 24-inch griddle, enabling simultaneous searing, boiling, and griddling without performance drops. Operators benefit from a compact 60.75-inch footprint that consolidates multiple cooking stations into a single freestanding unit, reducing line congestion and simplifying workflow.
#@@# Four Burner Array#@#
Engineered with four Pyromax burners, the range offers rapid heat response and wide flame coverage for large pots and high-volume pans. Chefs maintain precise control across multiple tasks, reducing cycle times for sautéing, boiling, and stock reduction.
#@@# Right Griddle Surface#@#
The integrated 24-inch griddle on the right side features a 1/2-inch thick plate that retains heat and delivers even browning across full pans. Kitchens produce high volumes of grilled items and breakfast lines with consistent surface temperature and minimized cold spots.
#@@# Dual Standard Ovens#@#
Two standard ovens with battery spark ignition expand cooking capacity for baking, roasting, and holding without sacrificing stovetop throughput. Staff can stage different menu items simultaneously, increasing ticket velocity and menu flexibility.
#@@# Heavy Duty Construction#@#
The stainless steel front, sides, and shelf provide a durable exterior that resists corrosion and simplifies daily sanitation protocols. Maintenance crews can access lift-off components and adjustable legs to perform cleaning and leveling tasks efficiently.
#@@# High BTU Output#@#
The total 298,000 BTU output centers raw thermal energy where operations need it most, supporting rapid boil-off and continuous high-heat production during peak service. Kitchen managers can scale production without adding supplemental cooking appliances.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and remove carbon deposits with a brass brush for consistent flame patterns. Verify pilot and spark ignition assemblies monthly; replace damaged thermocouples and clean electrode tips with a non-abrasive cloth. Drain and flush oven crumb trays daily; wash racks in warm, soapy water and check proper seating. Level the unit and confirm 6" adjustable legs lock; secure gas connection and test for leaks with soap solution.