Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers focused power across multiple cooking zones, combining a charbroiler, four non-clog burners, and two convection ovens to handle continuous service without compromising heat consistency or service intervals. Operators gain precise manual control, robust stainless-steel construction, and service-oriented design features that reduce downtime and simplify maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas supply before cleaning. Scrape charbroiler grates and wipe burners with a damp cloth. Remove oven racks; wash with warm, soapy water and rinse. Clean stainless-steel surfaces using mild detergent and a soft cloth; avoid abrasive pads. Degrease flue riser, vents, and backriser shelf regularly to prevent fires. Vacuum condenser coils and check seals. Dry all components thoroughly. Reconnect gas and power only after verifying unit is completely dry.#@@#Additional Info#@#Southbend’s 4603AA-3CL-NG 60" natural gas range offers 204,000 BTU with four burners, a 36" charbroiler, two convection ovens, stainless steel exterior, 22.5" flue riser, spring-assisted doors, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers focused power across multiple cooking zones, combining a charbroiler, four non-clog burners, and two convection ovens to handle continuous service without compromising heat consistency or service intervals. Operators gain precise manual control, robust stainless-steel construction, and service-oriented design features that reduce downtime and simplify maintenance.
#@@# Four Burner Top#@#
Four non-clog burners provide concentrated cooking capacity across the 37.00" cooktop, enabling simultaneous high-heat searing, sautéing, and simmering for multiple stations. Chefs maintain stable flame control during peak periods while the wavy grates promote reliable pan contact and quick heat transfer.
#@@# Charbroiler Section#@#
A 36" charbroiler occupies the right side to deliver direct radiant heat for grilling proteins and vegetables with consistent char development. Staff achieve repeatable cooking results for high-volume orders because the charbroiler integrates directly with the cooktop layout and shares the unit’s gas supply.
#@@# Dual Oven Base#@#
Two convection ovens beneath the range expand production versatility by allowing separate temperature zones for roasting and baking. Kitchen teams can stage large batch items concurrently, leveraging the ovens’ cubic volume and three racks to maximize yield without cross-contamination.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify daily sanitation, matching commercial kitchen cleaning regimens and reducing long-term maintenance. The 6" adjustable legs enable precise leveling on uneven floors to maintain safe, stable operation and align with ventilation connections.
#@@# Service-Friendly Configuration#@#
A 22.5" flue riser with a hi-shelf and two cabinets provide integrated storage and ventilation access while keeping service components accessible for routine checks.
#@@#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 burners weekly and remove debris to prevent clogging; lift grates and vacuum wells. Clean charbroiler plates after each service with a stainless-safe scraper and hot water; avoid caustic chemicals. Check standing pilot and orifices monthly; clear with compressed air and confirm ignition. Verify door counterweights and spring-assisted hinges for alignment. Level unit and tighten 6" adjustable legs quarterly to maintain draft and oven performance.