For high-volume kitchens that require continuous throughput without sacrificing control, this 60-inch natural gas restaurant range offers heavy-duty performance and precise thermal management for multiple simultaneous cooking tasks. Designed for institutional and commercial environments, the unit combines two high-output star/sauté burners with a 48-inch left-side griddle and dual convection ovens to maintain consistent production under sustained demand. The stainless steel exterior and 6" adjustable legs ensure durability and sanitary workflows in cafeterias, hospitals, universities, and full-service restaurants.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool appliance. Remove grates and clean griddle with a scraper, then wash with warm, soapy water. Vacuum burner cavities and inspect pilot; wipe stainless steel with non-abrasive cleaner and soft cloth. Clean convection oven interiors and racks with oven cleaner; rinse and dry. Vacuum condenser and flue riser shelf. Reinstall parts, check controls, and reconnect gas. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#The Southbend 4603AA-4TL 60" gas range offers 210,000 BTU, two star/sauté burners, a 48" griddle, two convection ovens, and stainless steel construction, ideal for commercial kitchens.#@@#General Info#@#Description #@#
For high-volume kitchens that require continuous throughput without sacrificing control, this 60-inch natural gas restaurant range offers heavy-duty performance and precise thermal management for multiple simultaneous cooking tasks. Designed for institutional and commercial environments, the unit combines two high-output star/sauté burners with a 48-inch left-side griddle and dual convection ovens to maintain consistent production under sustained demand. The stainless steel exterior and 6" adjustable legs ensure durability and sanitary workflows in cafeterias, hospitals, universities, and full-service restaurants.
#@@# Burners With Griddle#@#
Two star/sauté burners deliver concentrated heat for rapid searing and boiling, while a 48-inch griddle on the left provides broad, flat cooking capacity for grilled proteins and large batch items. Thermostatic controls allow for repeatable setpoints to stabilize surface temperatures during extended peak periods.
#@@# Thermostatic Controls#@#
Thermostatic controls enable precise temperature regulation across burners and griddle, allowing operators to reproduce recipes and minimize product loss from overheating. This control architecture supports consistent results even when staff turnover varies across shifts.
#@@# Convection Ovens#@#
Two convection ovens feature battery spark ignition and come with three oven racks each to maximize cook chamber utilization for roasting, baking, and holding. Forced-air convection shortens cook cycles and enhances uniformity across sheet pans and bulk pans.
#@@# Heavy Duty Construction#@#
The unit boasts a stainless steel front, sides, shelf, and a heavy-duty 22.5-inch flue riser with shelf, resisting corrosion and facilitating routine sanitation. Six-inch stainless steel adjustable legs allow for level installation on uneven floors and simplify deep-clean access beneath the range.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly for debris; remove grates and scrub with a nonabrasive pad and mild detergent, then rinse and dry to prevent ignition issues. Clean the 48" griddle with a scraper and apply food-grade oil after cooling to maintain seasoning. Vacuum condenser and wipe stainless steel surfaces with a soft cloth and neutral cleaner to prevent corrosion. Verify thermostat calibration quarterly and check door seals and pilot ignition monthly to ensure consistent operation.