Built for high-volume kitchens needing consistent heat and durable construction, this 60-inch gas restaurant range offers robust cooking capacity across burners, griddle, and convection oven. It combines a four-burner cooktop, left-side griddle, full convection oven, and cabinet base to centralize cooking tasks while ensuring service continuity in busy restaurants, institutions, and catering operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and cool surfaces. Remove grates, burners, racks; soak in soapy water, scrub gently. Wipe stainless steel with mild detergent, rinse, dry. Scrape 36" griddle, oil lightly when dry. Vacuum or brush 22.5" flue riser, condenser to remove grease. Check seals, burner ports; clear with soft brush. Reinstall dry parts, restore power, run heat cycle to ensure operation.#@@#Additional Info#@#Southbend 4603AC-3GL 60" gas range offers 228,000 BTU, 4 burners, 36" griddle, convection oven, cabinet base, 22.5" flue riser, manual controls, stainless steel build, and cCSAus/CSA/NSF certifications.#@@#General Info#@#Description #@#
Built for high-volume kitchens needing consistent heat and durable construction, this 60-inch gas restaurant range offers robust cooking capacity across burners, griddle, and convection oven. It combines a four-burner cooktop, left-side griddle, full convection oven, and cabinet base to centralize cooking tasks while ensuring service continuity in busy restaurants, institutions, and catering operations.
#@@# Four Star Burners#@#
Four open-style star/sauté burners provide stovetop power for simultaneous high-heat searing and low-temperature simmering. Manual controls allow precise flame adjustments to match menu needs and cookware.
#@@# Left Griddle Plate#@#
The 36-inch left griddle with 0.500" plate thickness offers a flat cooking surface for eggs, pancakes, sandwiches, and proteins, ensuring uniform heat transfer. Integrated with the cooktop, it streamlines ticket flow and reduces off-station equipment use.
#@@# Convection Oven Capacity#@#
The convection oven features battery spark ignition for even hot-air circulation, ensuring consistent baking, roasting, and holding cycles. Three racks expand capacity for staging multiple pans during service.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, shelf, and adjustable 6" legs create a corrosion-resistant exterior and allow leveling on uneven floors. The 22.5" flue riser with heavy-duty shelf provides ventilation and elevated storage space.
#@@# Service-Ready Design#@#
Standing pilot for burners and battery spark ignition for the oven ensure reliable ignition options for varied service rhythms. The range qualifies for the manufacturer’s Service First program, offering prioritized support and maintenance.
#@@# High Total Output#@#
With a total of 228,000 BTU, this range provides the thermal power needed for continuous, multi-station production in commercial kitchens. Designed for natural gas operation, it features manual controls that integrate seamlessly with standard setups and skilled workflows.
#@@#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#@#Please inspect burners, griddle, oven cavity, and gas connections regularly for safety. Clean stainless steel with a damp cloth and mild detergent to prevent corrosion. Scrape the griddle daily, degrease weekly, and season per guidelines. Vacuum condenser and burner orifices monthly. Check pilot ignition daily. Tighten gas fittings quarterly. Replace worn gaskets immediately. Lubricate hinges annually. Calibrate thermostat after repairs. Level legs for even cooking.