Stop sacrificing throughput for control. This 60.75-inch gas restaurant range delivers consistent high-heat performance across a griddle and two convection ovens while maintaining precise manual control for repeatable results. Operators gain a compact production platform rated at 210,000 BTU, designed for continuous service in commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and close the gas supply. Remove grates and griddle plate; soak in warm, soapy water. Scrape grease from the flue riser, oven door edges, and burners with a non-metal scraper. Wipe stainless surfaces with mild detergent and a soft cloth; rinse and dry to prevent corrosion. Clean convection oven interiors and racks with approved oven cleaner, then dry. Inspect seals and burners for damage. Regular cleaning prevents contamination, fire risk, higher bills, and equipment failure.#@@#Additional Info#@#Southbend's 4603AA-4GR 60.75" gas range offers 210,000 BTU with two star/sauté burners, a 48" griddle, and dual convection ovens; features stainless steel, 6" legs, 115v, NSF and CSA certifications, manual controls, and qualifies for Service First.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75-inch gas restaurant range delivers consistent high-heat performance across a griddle and two convection ovens while maintaining precise manual control for repeatable results. Operators gain a compact production platform rated at 210,000 BTU, designed for continuous service in commercial kitchens.
#@@# Two Star Sauté Burners#@#
Two high-output star-shaped sauté burners provide concentrated flame for rapid searing and reduction tasks, enabling chefs to accelerate cook times without losing control. Technicians will appreciate lift-off heads and standard grates that simplify daily cleaning and routine maintenance.
#@@# Right Griddle Surface#@#
The 48-inch griddle on the right offers a 1/2-inch thick plate that stores heat for even contact cooking across its surface, producing consistent browning and reduced cold spots. Cookline staff achieve stable surface temperatures for pancakes, sandwiches, and proteins while minimizing downtime between shifts.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition provide reliable, timed baking and roasting with three included racks per oven to expand capacity. Culinary teams can run multiple bake profiles simultaneously while maintaining uniform airflow and predictable results.
#@@# Stainless Construction#@#
Stainless steel front, sides, and high shelf deliver corrosion resistance and a washable exterior that meets sanitation requirements for foodservice environments. Managers will reduce long-term refurbishment costs and maintain a professional kitchen appearance.
#@@# Flue Riser With Shelf#@#
A 22-1/2 inch flue riser with an integrated shelf creates elevated storage for pans and tools while directing exhaust for proper hood integration. Installation crews benefit from a compact footprint that aligns with existing ventilation systems.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports and griddle slots monthly; use a wire brush and low-pressure air to remove carbon and food debris. Degrease stainless steel surfaces with pH-neutral detergent, rinse, and dry to prevent corrosion. Calibrate thermostat quarterly using a traceable probe; adjust ignition timing per manufacturer instructions. Lubricate hinge pins and check door seals for gaps; replace seals showing wear. Verify ventilation and clear flue riser of obstructions.