Stop sacrificing control for capacity. This 60-inch gas restaurant range combines concentrated heat output with precise thermostatic regulation to support continuous service in high-volume kitchens while maintaining consistent cooking results. Operators benefit from heavy-duty construction and dual convection ovens that handle simultaneous production of multiple menu items without compromising temperature stability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Scrape griddle with a stainless scraper while warm, then wipe with a damp cloth and mild detergent. Remove oven racks and wash with hot, soapy water; scrub oven interiors with a non-abrasive cleaner and rinse. Clean burners and grates, inspect ports for clogs, and clear with a soft brush. Vacuum condenser and check ventilation in the 22.5” flue riser for grease buildup. Dry all surfaces before returning power to prevent corrosion and electrical faults.#@@#Additional Info#@#Southbend's 4603AA-3TL 60" gas range offers 260,000 BTU, four star/sauté burners, a 36" griddle, thermostatic controls, two convection ovens with three racks, a .500" griddle plate, and a stainless steel exterior.#@@#General Info#@#Description #@#
Stop sacrificing control for capacity. This 60-inch gas restaurant range combines concentrated heat output with precise thermostatic regulation to support continuous service in high-volume kitchens while maintaining consistent cooking results. Operators benefit from heavy-duty construction and dual convection ovens that handle simultaneous production of multiple menu items without compromising temperature stability.
#@@# Four Burners#@#
Four sealed star/sauté burners deliver concentrated flame control across the cooktop footprint, enabling rapid transitions between sear and simmer tasks. Chefs maintain consistent production when using multiple pots and pans, with durable standard grates that withstand continuous use and simplify repositioning of cookware.
#@@# Left Griddle#@#
A left-side 36-inch griddle provides a broad, flat cooking surface for direct contact applications and high-throughput griddled items. The .500-inch plate thickness promotes even heat distribution and minimizes hot spots, reducing product loss and ensuring uniform cook quality across the entire surface.
#@@# Dual Ovens#@#
Two convection ovens with battery spark ignition accept three racks each to expand simultaneous baking, roasting, and holding capacity. Thermostatic controls maintain stable oven temperatures, improving batch consistency and reducing finished-product variability during peak periods.
#@@# Thermostatic Controls#@#
Thermostatic control systems allow precise temperature setpoints on both oven and griddle components to support repeatable cook cycles. Staff achieve predictable results across shifts, decreasing training time and lowering waste from overcooked or undercooked items.
#@@# Robust Construction#@#
Stainless steel front, sides, shelf, and a 22.5-inch flue riser with a heavy-duty shelf deliver structural rigidity and easy-to-clean surfaces suited to commercial sanitation standards.
#@@#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 maintain consistent flame quality. Clean griddle plate after each shift using a scraper, then apply a food-safe oil to prevent corrosion. Degrease oven interiors monthly with an approved solvent; avoid abrasive tools that distort stainless steel. Verify thermostatic controls and standing pilot operation quarterly and replace faulty igniters promptly. Tighten gas fittings and check for leaks after any service.