For high-volume kitchens needing throughput and consistent results, this 60" natural gas restaurant range offers power and versatility. It combines four star/sauté burners, a 36" charbroiler, and dual convection ovens for simultaneous cooking workflows. Operators benefit from reliable ignition systems, commercial certifications, and a stainless-steel exterior designed for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off valves. Remove grates and racks; soak in warm, soapy water. Scrape charbroiler surfaces with a nonmetallic scraper, then wipe with a degreasing solution. Clean oven interiors with manufacturer-approved oven cleaner; rinse and dry. Vacuum condenser areas and backriser to remove dust and grease. Inspect door seals and burners; replace worn parts. Reassemble components, restore gas, and test ignition and controls before service.#@@#Additional Info#@#Southbend's 4603AA-3CR-NG 60" Natural Gas Range offers 292,000 BTU, four burners, a 36" charbroiler, two convection ovens, stainless steel build, adjustable legs, flue riser, CSA/NSF certified, manual controls, and three racks per oven.#@@#General Info#@#Description #@#
For high-volume kitchens needing throughput and consistent results, this 60" natural gas restaurant range offers power and versatility. It combines four star/sauté burners, a 36" charbroiler, and dual convection ovens for simultaneous cooking workflows. Operators benefit from reliable ignition systems, commercial certifications, and a stainless-steel exterior designed for continuous service.
#@@# Star Sauté Burners#@#
Four star-style sauté burners provide focused heat for rapid searing and high-heat tasks. Each burner delivers sustained output for intensive service and features manual controls for quick adjustments.
#@@# Large Charbroiler#@#
The 36" charbroiler offers ample grilling space for steaks, poultry, and vegetables. Integrated with the range top, it centralizes operations and reduces the need for extra units.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition enhance cooking flexibility, allowing simultaneous roasting and baking. Each oven includes three racks for increased surface area and batch scheduling.
#@@# High Total Output#@#
Producing 292,000 BTU, the system meets the demands of busy restaurants, campuses, and hospitals. Its power density shortens cook cycles and supports multiple high-load tasks while maintaining temperature stability.
#@@# Commercial Construction#@#
Stainless steel front, sides, and hi-shelf backriser ensure durability, corrosion resistance, and easy sanitation. Adjustable six-inch legs allow leveling on uneven floors for secure installation.
#@@# Certified Reliability#@#
CSA and NSF certifications verify compliance with safety and sanitation standards for commercial foodservice. The standing pilot and manual controls ensure straightforward operation and serviceability.
Dimensions follow industry norms for a freestanding 60.75" by 44.5" by 59.5" footprint and approximately 1,075 pounds shipping weight.
#@@#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#@#Maintain the Southbend 4603AA-3CR-NG range by cleaning the charbroiler grates and star/sauté burners after each service to prevent buildup. Empty and wash oven racks weekly; inspect convection oven ignitors and test battery spark ignition monthly. Vacuum the backriser and flue riser to remove debris and verify 6" adjustable legs remain level. Check door seals and manifold connections for leaks; confirm CSA and NSF labels remain legible. Perform annual professional gas inspection.