Built for demanding kitchens where throughput and control are essential, this 60-inch gas restaurant range delivers consistent thermal performance and operational resilience. Operators benefit from six high-output open burners, a raised griddle and broiler combination, and a convection oven paired with a storage cabinet, enabling multiple cooking methods without workflow interruption. Maintenance teams appreciate service-friendly features and durable stainless steel surfaces that minimize downtime and maintain appearance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow cool down before cleaning. Remove grates, racks, and grease trays; soak in warm water with degreaser for 10–20 minutes. Scrape solids with a nonmetal spatula, then scrub surfaces with a soft brush and a mild alkaline detergent. Rinse thoroughly and dry with lint-free cloths. Clean condenser coils and vent risers monthly to improve efficiency and prevent fires. Inspect seals and burners; replace worn parts promptly to avoid breakdowns.#@@#Additional Info#@#Southbend’s 4603AC-2RR 60" gas range offers 63,500 BTU, six star/saut burners, a griddle/broiler, 1 convection oven, cabinet base with three racks, .500" plate, 22.5" flue riser, stainless steel exterior, NSF and CSA certified.#@@#General Info#@#Description #@#
Built for demanding kitchens where throughput and control are essential, this 60-inch gas restaurant range delivers consistent thermal performance and operational resilience. Operators benefit from six high-output open burners, a raised griddle and broiler combination, and a convection oven paired with a storage cabinet, enabling multiple cooking methods without workflow interruption. Maintenance teams appreciate service-friendly features and durable stainless steel surfaces that minimize downtime and maintain appearance.
#@@# Six Open Burners#@#
Six open burners provide concentrated heat for staging multiple pots and pans simultaneously, ensuring chefs can maintain production during peak service periods. Operators manually control each burner for quick responses to menu demands and heat adjustments.
#@@# Raised Griddle Broiler#@#
A raised griddle and broiler offer a flat top for searing and a broiler for direct radiant heat, combining two cooking zones in a single footprint. Kitchen staff gain the flexibility to grill, char, and finish proteins while maximizing counter space.
#@@# Convection Oven Cabinet#@#
The convection oven ensures even heat distribution for consistent baking and roasting results, while the adjacent cabinet stores three included racks for organized production. Staff can access the oven with battery spark ignition, which reduces pilot maintenance compared to continuous pilot systems.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs create a corrosion-resistant exterior and allow leveling on uneven floors for safe operation. Technicians appreciate the robust construction that withstands frequent cleaning and heavy daily use.
#@@# Service Ready Design#@#
A 22.5-inch flue riser with a heavy-duty shelf integrates ventilation and staging into the range footprint, enhancing passthrough workflow and pan staging.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and remove debris with a soft brush to maintain consistent flame patterns. Clean griddle plate after each service using a scraper and food-safe degreaser; rinse and dry thoroughly. Verify oven ignition components monthly and tighten electrical connections. Check door seals for compression; replace when heat loss exceeds specifications. Level the unit on its 6" stainless steel adjustable legs and lubricate hinge pivots quarterly.