Built to meet the demands of high-volume kitchens, this 60-inch gas restaurant range delivers consistent heat distribution and rapid recovery to keep service on schedule. Operators gain precise thermostatic control across six open star burners and a half-inch griddle plate, enabling the simultaneous execution of diverse menu tasks without sacrificing control. Service teams benefit from integrated oven and cabinet storage that consolidates station workflow and reduces the overall footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool. Remove grates, burner caps, and racks; soak in warm, soapy water. Scrub griddle with a non-abrasive pad and degreaser, then wipe with a damp cloth. Clean oven interior with approved cleaner; remove debris from pilot and ignition areas with a soft brush. Vacuum condenser and check flue riser for grease. Inspect seals and legs; tighten hardware as needed. Perform daily wipe-downs and monthly deep cleans to prevent contamination and fires.#@@#Additional Info#@#Southbend's 4603AC-2TL 60" gas range offers 278,000 BTU, six burners, a 24" griddle, thermostatic controls, a convection oven, and stainless steel exterior.#@@#General Info#@#Description #@#
Built to meet the demands of high-volume kitchens, this 60-inch gas restaurant range delivers consistent heat distribution and rapid recovery to keep service on schedule. Operators gain precise thermostatic control across six open star burners and a half-inch griddle plate, enabling the simultaneous execution of diverse menu tasks without sacrificing control. Service teams benefit from integrated oven and cabinet storage that consolidates station workflow and reduces the overall footprint.
#@@# Six Open Burners#@#
Six open star burners provide a combined output of 278,000 BTU for high-throughput cooking and rapid temperature recovery. Chefs can achieve simultaneous boiling, searing, and simmering on multiple pans while maintaining consistent flame intensity for repeatable results.
#@@# Half Inch Griddle#@#
A left-side .500-inch griddle plate offers robust heat retention and a flat cooking surface suitable for breakfast and short-order items. Operators obtain even browning and reduced cold spots, which lowers scrap and improves portion consistency.
#@@# Thermostatic Controls#@#
Thermostatic control on the griddle and oven ensures setpoint stability and predictable heat management during continuous operation. Kitchen staff can maintain target temperatures with fewer adjustments, shortening training time and minimizing product variance.
#@@# Convection Oven Performance#@#
The single convection oven includes battery spark ignition and accepts three racks, delivering even baking and roasting across loads. Culinary teams can scale batch production while maintaining uniform cook profiles and reducing cycle time.
#@@# Heavy Duty Construction#@#
The stainless steel front, sides, shelf, and a 22.5-inch flue riser with a heavy-duty shelf deliver durable corrosion resistance and easy sanitation. Maintenance crews can perform daily cleaning faster, and the sturdy build withstands rigorous commercial use.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for debris; soak grates in warm, soapy water, then dry before reassembly. Clean stainless steel with a nonabrasive cleaner and soft cloth to prevent corrosion. Vacuum condenser and vent pathways weekly for proper airflow; clear the 22.5 flue riser shelf of buildup. Calibrate thermostatic controls monthly and check pilot and battery spark ignition. Lubricate hinge points and ensure 6" adjustable legs are level.