Stop sacrificing output for control. This 60-inch gas restaurant range combines heavy-duty cooking capacity with precise manual controls to handle continuous service while maintaining consistent heat across multiple stations. Operators gain versatile cooking surfaces, a left griddle for high-volume flat-top work, and a convection oven plus cabinet that expand menu possibilities without adding separate equipment.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas supply before service. Remove grates and burners; soak in warm, soapy water. Scrub griddle with a nonabrasive pad and scraper; wipe with food-safe oil after drying. Clean oven interior with a mild degreaser; remove racks and wash separately. Vacuum condenser and backriser area; inspect and clear grease from vent and shelf. Check seals and knobs; tighten or replace as needed. Perform weekly full clean to reduce bacteria, fire risk, energy use, and breakdowns.#@@#Additional Info#@#Southbend’s 4603AC-2GL 60" gas range offers 278,000 BTU with six star sauté burners, a 24" griddle, convection oven, stainless steel exterior, adjustable legs, flue riser with shelf, three oven racks, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60-inch gas restaurant range combines heavy-duty cooking capacity with precise manual controls to handle continuous service while maintaining consistent heat across multiple stations. Operators gain versatile cooking surfaces, a left griddle for high-volume flat-top work, and a convection oven plus cabinet that expand menu possibilities without adding separate equipment.
#@@# Six Burners#@#
Six star/sauté burners deliver a broad heat range for simultaneous high- and low-intensity cooking needs. Chefs achieve rapid searing and steady simmering across six ports, reducing ticket times and concentrating production on a single footprint.
#@@# Left Griddle#@#
The half-inch thick griddle plate provides even heat distribution for high-volume plancha work. Staff execute repeatable grills and breakfast service with a large flat surface that resists warping and sustains contact temperature under continuous loads.
#@@# Convection Oven#@#
A convection oven with battery spark ignition supplies consistent internal circulation for even baking and roasting results. Kitchen teams reduce cook times and improve batch uniformity while relying on a spark ignition that simplifies restart after maintenance.
#@@# Cabinet Storage#@#
An integrated cabinet base offers space for sheet pans, trays, and spare racks, keeping service lines organized and reducing retrieval time. Operators store accessories and stock near the cooking zone to streamline mise en place.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and riser ensure corrosion resistance and maintain a sanitary work surface in demanding environments. Managers minimize replacement cycles and preserve professional presentation in open kitchens.
#@@# Riser With Shelf#@#
A 22.5-inch flue riser with a heavy-duty hi-shelf expands the staging area for plates, pans, and hot-holding trays.
#@@#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 and griddle daily; remove debris and burn off residues at low heat, then cool and wipe with a stainless-safe cleaner. Calibrate flame heights weekly and tighten gas fittings; test standing pilots and battery spark ignition monthly for reliable ignition. Clean convection oven interior after heavy use, remove and wash three racks with warm, soapy water, and check door seals for integrity. Level unit and verify 6" legs remain secure to maintain consistent operation.