Description
Power through peak service with the Southbend 4602DC-2RR, a 60-inch Ultimate restaurant range engineered for multi-station cooking. Six non-clog burners with wavy grates let chefs sauté, simmer, and sear back-to-back while a raised griddle/broiler handles burgers, melts, and finishing. This layout consolidates high-heat production to keep tickets moving and stations organized.
A standard oven with battery spark ignition brings reliable baking and roasting without slowing the line. The cabinet base keeps pans and smallwares within reach, as the 22-1/2 inch flue riser shelf stages utensils and pans for quick grabs. Stainless steel front and sides and 6-inch adjustable legs support easy cleaning and level installation.
Ideal for busy kitchens, the 240,500 BTU system supports high-volume sauté, grill, and broil applications across varied menus. Use it to fire steaks while finishing tops on the broiler and baking sides in the oven, minimizing steps between stations. Certified cCSAus, CSA Flame, CSA Star, and NSF, it aligns with code requirements for foodservice operations.
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