Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers concentrated heat management and oven capacity suited to high-volume kitchens, allowing staff to maintain consistent cook profiles across large production runs. Operators will reduce cycle times while retaining repeatable results for proteins, sauces, and sheet pan items.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove racks and clean with warm, soapy water; scrub burners and wipe stainless surfaces with non-abrasive cleaner. Clean oven interiors after cooldown using commercial degreaser; rinse and dry. Vacuum condenser coils and clear flue riser debris to improve efficiency and reduce fire risk. Inspect door seals and burners for wear; replace parts as needed. Document cleaning dates to pass CSA and NSF inspections.#@@#Additional Info#@#Southbend's 4603AA-7R 60" gas range offers 356,000 BTU with eight burners and two convection ovens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers concentrated heat management and oven capacity suited to high-volume kitchens, allowing staff to maintain consistent cook profiles across large production runs. Operators will reduce cycle times while retaining repeatable results for proteins, sauces, and sheet pan items.
#@@# High Heat Burners#@#
Eight burners supply the top with distributed power and manual control, enabling simultaneous use of multiple pots and pans without compromising simmer or boil performance. Chefs will adjust flame intensity precisely to match searing, sautéing, or reduction tasks while maintaining stable surface temperatures.
#@@# Right Side Pyromax#@#
Pyromax burners on the right side provide rapid recovery and concentrated output for high-heat applications, shortening time to boil and sear. Kitchen teams will increase throughput for time-sensitive items and reduce fuel fluctuations during peak service.
#@@# Convection Ovens#@#
Two convection ovens use battery spark ignition and include three racks per oven to expand batch capacity and ensure even heat circulation across pans. Pastry, roasting, and reheating operations will achieve consistent color and texture across full-size sheet pans and racks.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf deliver a corrosion-resistant exterior that simplifies daily cleaning and sustains a professional appearance under heavy use. Maintenance crews will spend less time on repairs while managers preserve resale value and compliance with sanitation standards.
#@@# Heavy Duty Flue#@#
A 22.5" flue riser with heavy-duty shelf and backriser design organizes workspace and channels combustion products effectively to ventilation systems. Line cooks will gain additional staging space above the range, and engineers will appreciate straightforward integration with commercial exhaust hoods.
#@@#Delivery Details#@#
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and clear food debris to maintain consistent flame transfer. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth to prevent corrosion. Degrease oven interiors after heavy use and remove racks for separate washing. Verify standing pilot and battery spark ignition systems monthly and replace worn components per CSA and NSF guidelines. Level unit on 6" adjustable legs and check gas connections for leaks.