Built for kitchens that demand high throughput without compromise, this gas restaurant range delivers concentrated power and reliable operation during heavy service periods. Its combined charbroiler and cooktop design allows staff to execute multiple cooking methods concurrently, while the robust stainless exterior simplifies daily maintenance. Operators benefit from consistent heat delivery and service-ready features that reduce downtime and streamline workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and shut gas supply before cleaning. Remove grates and charbroiler plates; soak in 1–2 gallons warm water with degreaser and scrub with a non-metal brush. Wipe stainless surfaces with mild detergent and a soft cloth. Clean oven interior after cooling: remove racks, apply oven cleaner, rinse, and dry. Vacuum condenser coils and inspect 6" adjustable legs and door seals; replace worn seals.#@@#Additional Info#@#Southbend's 4603AC-3CR 60" gas range offers 204,000 BTU with four non-clog burners, a 36" charbroiler, convection oven, cabinet base, stainless steel exterior, 22.5" flue riser, spring-assisted oven door, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for kitchens that demand high throughput without compromise, this gas restaurant range delivers concentrated power and reliable operation during heavy service periods. Its combined charbroiler and cooktop design allows staff to execute multiple cooking methods concurrently, while the robust stainless exterior simplifies daily maintenance. Operators benefit from consistent heat delivery and service-ready features that reduce downtime and streamline workflow.
#@@# Top Heat Output#@#
Delivering 204,000 BTU total, the range supplies concentrated heat for rapid searing and scalable production. Chefs achieve consistent results across multiple pans, and the charbroiler handles high-volume grilling with stable temperature control.
#@@# Four Non-Clog Burners#@#
Four heavy-duty burners utilize non-clog construction to maintain steady flame distribution under continuous use. Kitchen staff experience fewer interruptions and reduced cleaning cycles, preserving service speed and plate consistency.
#@@# Integrated Charbroiler#@#
A 36-inch charbroiler is positioned on the right side to support high-capacity grilling without the need for separate equipment. Culinary teams can sear proteins and finish items while maintaining adjacent cooktop tasks, improving line efficiency and menu flexibility.
#@@# Spacious Oven and Storage#@#
The unit includes a convection oven and a cabinet base, combining cooking and equipment storage in one footprint. Teams can expand production capacity with a 132.3 cubic foot interior and three racks while keeping tools and pans accessible during busy service.
#@@# Durable Stainless Construction#@#
The stainless steel front, sides, and high shelf provide a corrosion-resistant surface that withstands commercial use. Maintenance teams can clean surfaces quickly, and the 6-inch adjustable legs allow for precise leveling on uneven floors to protect equipment life.
#@@#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 charbroiler grates weekly; remove debris and soak removable parts in warm, soapy water to prevent clogging. Clean stainless steel surfaces daily using nonabrasive detergent and a microfiber cloth; rinse and dry to avoid streaks. Verify pilot ignition and manual controls monthly; tighten connections and replace worn seals. Level the unit and check 6" adjustable legs quarterly. Schedule professional CSA/NSF-certified service annually to maintain performance.