Description
The Southbend 4606AA-2CR unites high-output burners, a 24″ right-side charbroiler, and twin convection ovens to streamline a busy line. Three star/sauté burners in front and two Pyromax burners in back let chefs sear, sauté, and hold sauces while charbroiling steaks or vegetables. This 60-inch gas range helps consolidate stations to tighten workflow and ticket times.
Two convection ovens with battery spark ignition bake evenly and recover quickly, ideal for roasting proteins, finishing casseroles, or baking sheet pans. Each oven includes three racks to stage multiple batches or adjust spacing for taller items.
A 22-1/2″ flue riser with integrated shelf keeps pans and seasonings within reach, while stainless steel front, sides, and shelf stand up to daily cleaning. Standing pilots and 307,000 BTU total output support consistent performance through peak service. NSF and CSA listings suit the needs of foodservice operators and facility managers focused on safety and compliance.
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