Stop settling for equipment that slows service or degrades results. This 60-inch gas restaurant range combines concentrated power and robust construction to handle continuous high-volume production while maintaining precise heat control. Professionals gain consistent outputs and streamlined workflows from a single integrated unit.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range. Remove grates and burner caps; soak in hot, soapy water for 15–30 minutes, scrub, rinse, and dry. Wipe stainless surfaces with mild detergent and soft cloth; avoid bleach. Vacuum condenser coils and clear grease from backriser and shelf. Clean oven interiors with approved cleaner; remove racks and wash in warm, soapy water, dry fully. Inspect seals and pilots; document maintenance for CSA and NSF compliance.#@@#Additional Info#@#Southbend's 4603AA-7L 60" gas range offers 356,000 BTU, eight burners, and two convection ovens with three racks each; features stainless steel, a 22.5" flue riser, 6" adjustable legs, and is CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop settling for equipment that slows service or degrades results. This 60-inch gas restaurant range combines concentrated power and robust construction to handle continuous high-volume production while maintaining precise heat control. Professionals gain consistent outputs and streamlined workflows from a single integrated unit.
#@@# Burners Performance#@#
Eight burners deliver the primary heat capacity for rapid pan-to-pan transitions and simultaneous multi-pot cooking. Operators control the flame manually for immediate response during searing, boiling, or reduction tasks.
#@@# High-Heat Pyromax#@#
Four Pyromax burners provide sustained high heat for heavy-duty searing and wok-style applications. Chefs achieve target temperatures quickly and maintain them under load, reducing cycle times for high-turn dishes.
#@@# Star Saut Burners#@#
Four star saut burners distribute flame evenly for consistent pan heat and predictable results across varied cookware sizes. Staff experience fewer hot spots, enabling tighter recipe control and reduced product waste.
#@@# Convection Oven Base#@#
Two convection ovens include battery spark ignition and three racks each, enabling even baking and roasting across full loads. Kitchens can scale production without uneven doneness and maintain throughput for plated and bulk items.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and shelf provide corrosion resistance and simplify sanitation procedures in demanding kitchens. The 22.5-inch flue riser with hi-shelf adds durable venting and convenient staging for finishing tasks.
#@@# Service Ready Design#@#
Six-inch stainless steel adjustable legs allow precise leveling on uneven floors to ensure stable operation and safe gas connections. CSA and NSF certifications confirm compliance with commercial safety and sanitation expectations.
#@@# Capacity and Utility#@#
Total output of 356,000 BTU supplies the thermal energy needed for continuous peak service periods.
#@@#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 for grease buildup. Remove grates to clean with warm, soapy water and a nonabrasive brush. Calibrate pilot and spark ignition assemblies monthly; replace worn electrodes and check thermocouples. Clean oven interiors after heavy use with approved cleaners, soak racks in degreaser, then dry before reinstalling. Check flue riser and shelf for obstructions. Wipe stainless steel surfaces with a cloth and mild detergent. Level the unit and adjust 6" legs.