Built for continuous service in demanding kitchens, this 60-inch gas restaurant range delivers concentrated thermal power and workflow flexibility. Designed for operators who balance volume with consistent results, the unit combines four star/sauté burners, a half-inch griddle, and dual convection ovens to support diverse production needs. Engineers specified robust stainless steel construction and a 22.5-inch flue riser with a heavy-duty shelf to integrate with commercial ventilation and heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove grates, racks and grease trays. Scrape heavy carbon from the 36" griddle with a scraper, then wash with warm water and a mild degreaser. Wipe burners and stainless surfaces with a soft cloth and non-abrasive cleaner. Clean oven interiors and coils, rinse and dry thoroughly. Inspect door seals and the 22.5” flue riser shelf for buildup; clear vents. Reassemble parts, restore gas and power, and test operation to ensure safe performance.#@@#Additional Info#@#Southbend’s 4603AA-3GR 60" gas range offers 260,000 BTU with four star/sauté burners and a 36" griddle.#@@#General Info#@#Description #@#
Built for continuous service in demanding kitchens, this 60-inch gas restaurant range delivers concentrated thermal power and workflow flexibility. Designed for operators who balance volume with consistent results, the unit combines four star/sauté burners, a half-inch griddle, and dual convection ovens to support diverse production needs. Engineers specified robust stainless steel construction and a 22.5-inch flue riser with a heavy-duty shelf to integrate with commercial ventilation and heavy use.
#@@# Burners Performance#@#
Four star-style sauté burners supply immediate high-heat output for searing and rapid boil-downs, providing operators with precise manual control over flame intensity. The manual control system ensures direct response and predictable heat changes during peak service.
#@@# Griddle Surface#@#
The right-side griddle features a .500-inch plate thickness that delivers steady conductive heat across the cooking surface, minimizing hot spots and enabling consistent product results. Operators gain efficient space utilization by combining griddle work with adjacent open burners.
#@@# Convection Ovens#@#
Two convection ovens with battery spark ignition provide independent bake and roast capability while maintaining internal air circulation for even cooking. Each oven ships with three racks, increasing load capacity and reducing cycle frequency for high-volume operations.
#@@# Structural Durability#@#
Stainless steel front, sides, and shelf resist corrosion and stand up to frequent cleaning protocols, extending service life in institutional environments. Six-inch stainless steel adjustable legs simplify leveling on uneven floors and support stable operation under heavy use.
#@@# Venting Integration#@#
A 22-1/2-inch flue riser with an integrated heavy-duty shelf creates a streamlined pathway for exhaust and provides a convenient pass-through surface for staging pans.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily, remove debris, and verify flame integrity; adjust air shutters to maintain blue combustion. Clean stainless steel surfaces with a nonabrasive detergent and microfiber cloth after each service; rinse and dry to prevent spotting. Degrease oven interiors weekly and inspect gaskets; replace worn seals to preserve heat retention. Lubricate control stems quarterly and torque fasteners to manufacturer specs. Calibrate thermostat annually and verify vent clearance.