Stop compromising output for speed. This 60-inch gas restaurant range combines concentrated heat with production capacity to keep service moving without sacrificing control. Operators gain consistent surface and oven performance across intense service periods, backed by robust stainless steel construction and field-adjustable legs for level installation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let all surfaces cool before cleaning. Remove grates and racks; soak in warm, soapy water and scrub with a non-abrasive pad. Scrape griddle with a proper scraper, then apply mild detergent and rinse. Vacuum condenser and clean vent riser to prevent grease buildup. Wipe stainless steel with a soft cloth and approved cleaner. Inspect seals and burners; tighten or replace worn parts. Clean daily to reduce bacteria, fire risk, energy waste, and inspection failures.#@@#Additional Info#@#Southbend’s 4603AA-3TR 60" gas range offers 260,000 BTU with four burners, a 36" griddle, thermostatic controls, and dual convection ovens with three racks; stainless steel, 6" adjustable legs, and certifications ensure reliable performance.#@@#General Info#@#Description #@#
Stop compromising output for speed. This 60-inch gas restaurant range combines concentrated heat with production capacity to keep service moving without sacrificing control. Operators gain consistent surface and oven performance across intense service periods, backed by robust stainless steel construction and field-adjustable legs for level installation.
#@@# Four Burners#@#
Four star-style burners deliver focused cooking zones for simultaneous high-heat tasks. Chefs achieve rapid boil and precise simmer control, reducing cook cycle times and maintaining menu throughput.
#@@# Right Griddle#@#
A 36-inch griddle on the right provides a large flat-top cooking area for proteins and sandwiches. The 1/2-inch plate thickness ensures thermal mass for even searing while thermostatic controls stabilize surface temperature during peak demand.
#@@# Convection Ovens#@#
Two convection ovens expand holding and batch-cooking capacity with forced-air circulation. Each oven ships with three racks and uses battery spark ignition to provide repeatable results and faster recovery between loads.
#@@# Thermostatic Controls#@#
Integrated thermostatic controls permit accurate temperature regulation across griddle and ovens. Operators obtain consistent results and reduce product variance with straightforward dial settings.
#@@# Heavy Duty Flue#@#
A 22.5-inch flue riser with hi-shelf increases ventilation clearance and adds usable shelf space for staging pans. The elevated shelf supports organization and aligns with commercial hood requirements for safer operation.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf combine corrosion resistance with hygienic surfaces that clean efficiently. The six-inch adjustable stainless legs allow secure leveling on uneven floors and simplify sanitation beneath the unit.
#@@#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-3TR by inspecting burners and grates weekly; remove debris and verify flame stability. Clean the 36" griddle plate after each shift with approved scrapers and nonabrasive cleaners; season to prevent corrosion. Vacuum condenser and backriser monthly and wipe stainless surfaces with mild detergent. Lubricate hinges and check thermostatic controls for calibration quarterly. Replace worn seals and verify gas connections per CSA guidelines.