Stop sacrificing reliability for throughput. This 60" gas restaurant range delivers concentrated power across a broad cookline footprint while maintaining precise manual controls for consistent results. Designed for continuous service, the unit balances heavy-duty construction with accessible maintenance features to keep operations productive and efficient.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the unit. Remove grates and charbroiler plates. Scrape solids, then wash parts with mild detergent and warm water. Wipe stainless steel exterior and knobs with non-abrasive cleaner; rinse and dry. Clean oven interior with approved degreaser; remove and soak racks. Vacuum flue riser and condenser areas to remove debris. Check seals and burners for clogging; clear with brush.#@@#Additional Info#@#Southbend’s 4603AC-3CL 60" gas range delivers 204,000 BTU with four burners, a 36" charbroiler, one convection oven, two cabinets, stainless steel, manual controls, backriser with hi-shelf, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing reliability for throughput. This 60" gas restaurant range delivers concentrated power across a broad cookline footprint while maintaining precise manual controls for consistent results. Designed for continuous service, the unit balances heavy-duty construction with accessible maintenance features to keep operations productive and efficient.
#@@# Front Cooking Power#@#
The unit provides a total output of 204,000 BTU across four non-clog burners and an integrated 36" charbroiler, enabling simultaneous high-heat tasks without compromising individual zone control. Operators benefit from rapid recovery and sustained flame performance for searing, boiling, and charbroiling during peak periods.
#@@# Robust Construction#@#
Stainless steel front, sides, shelf, and 6" adjustable legs create a corrosion-resistant envelope that withstands daily cleaning and heavy use. Maintenance teams appreciate durable surfaces that reduce repair frequency and preserve a professional appearance.
#@@# Oven and Cabinet Utility#@#
A convection oven and a single cabinet offer thermal versatility and storage within the same footprint, allowing chefs to roast, bake, and hold pans while keeping tools close at hand. This layout minimizes movement between tasks, enhancing line efficiency.
#@@# Grease Management Design#@#
Wavy grates and a non-clog burner design channel drips away from critical areas and simplify debris removal, reducing flare-ups and cleaning time between shifts. Service teams experience fewer interruptions for burner maintenance and reduced unscheduled downtimes.
#@@# Ventilation and Shelf Integration#@#
A 22-1/2" flue riser with a high shelf integrates venting with overhead staging, providing an organized area for plating and temporary storage. Kitchen staff gain ergonomic access to hot pans and finished dishes without the need for separate shelving stations.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to prevent flame blockage. Clean charbroiler grates after each service with a brass brush and hot water; soak stubborn residues in a degreaser rated for stainless steel. Wipe stainless surfaces daily with a mild detergent and dry to prevent spotting. Verify pilot ignition and burners monthly; tighten connections and replace worn gaskets. Level the unit and confirm vent riser clearance per CSA and NSF specifications.