For high-volume kitchens where durability and throughput are crucial for profitability, this 60-inch gas restaurant range offers exceptional heat control, heavy-duty griddle capacity, and integrated convection ovens, all within a single freestanding footprint. Operators benefit from 210,000 BTU of modular cooking power, featuring two star/sauté burners for precise simmering and a 48-inch griddle on the left side, ensuring continuous service without bottlenecks. The stainless steel exterior and 6-inch adjustable legs provide both serviceability and stability in demanding commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let surfaces cool. Remove grates, plates and racks; soak in warm, soapy water. Scrape griddle with a stainless scraper, then clean with a damp cloth and mild degreaser. Vacuum condenser coils and wipe exterior stainless with non-abrasive cleaner. Clean vent and backriser to remove grease build-up. Dry all parts, inspect seals and burners, and reconnect gas. Regular cleaning prevents contamination, fires, inefficiency, breakdowns and inspection failures.#@@#Additional Info#@#Southbend 4603AA-4GL 60" gas range delivers 210,000 BTU with two star/sauté burners, 48" left griddle, dual convection ovens with three racks each, stainless steel front and sides, 6" adjustable legs, NSF and CSA certified.#@@#General Info#@#Description #@#
For high-volume kitchens where durability and throughput are crucial for profitability, this 60-inch gas restaurant range offers exceptional heat control, heavy-duty griddle capacity, and integrated convection ovens, all within a single freestanding footprint. Operators benefit from 210,000 BTU of modular cooking power, featuring two star/sauté burners for precise simmering and a 48-inch griddle on the left side, ensuring continuous service without bottlenecks. The stainless steel exterior and 6-inch adjustable legs provide both serviceability and stability in demanding commercial environments.
#@@# Burners Performance#@#
Two star/sauté burners deliver concentrated output of 28,000 BTU per port, enabling rapid boiling and controlled simmering across various pans. Technicians can quickly service lift-off grates and manual control valves, minimizing downtime effectively.
#@@# Griddle Cooking Capacity#@#
The 48-inch left griddle offers a continuous cooking area with a 1/2" plate thickness, ensuring uniform heat transfer and prolonged thermal mass retention. Chefs can maintain a consistent sear and hold large-volume items without temperature sag during peak service periods.
#@@# Convection Oven Pairing#@#
Two convection ovens with battery spark ignition enhance the range's versatility by supporting baking, roasting, and holding operations simultaneously. Each oven is equipped with three racks, facilitating efficient interior organization and throughput for sheet pans or hotel pans.
#@@# Ignition And Safety#@#
The range features a standing pilot for burners and battery spark ignition for ovens, combining reliable manual ignition with quick oven starts for varied workflows. Certifications include cCSAus, CSA Flame, CSA Star, and NSF, confirming compliance with commercial safety and 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 burner flames weekly; adjust air shutters for a steady blue cone and correct combustion. Clean the 48" griddle plate daily with a flat scraper and warm water, then season with a thin oil coat. Remove oven racks and wash with detergent; vacuum oven cavities and wipe seals to preserve gasket integrity. Degrease stainless steel surfaces using a nonabrasive cleaner, then polish following grain. Verify gas connections and test safety controls monthly.