Stop sacrificing output for control. This 60-inch gas restaurant range combines high cumulative heat with precise thermostatic regulation to deliver consistent results across multiple simultaneous cooking tasks. Designed for commercial kitchens, the unit supports intense service periods while providing reliable controls and durable construction for daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and racks; soak in hot water with mild detergent. Scrape griddle with a scraper, wipe with a damp cloth, then dry. Clean burners and ports with a soft brush; clear debris from convection oven floor and wipe interiors with nonabrasive cleaner. Vacuum condenser coils and check door seals. Degrease backriser and shelf to reduce fire risk and maintain efficiency. Dry all parts fully before restoring power.#@@#Additional Info#@#Southbend's 4603AC-3TL 60" gas range offers 228,000 BTU with four star/saut burners, a 36" griddle, convection oven, three racks, and a stainless steel exterior. It features adjustable legs and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60-inch gas restaurant range combines high cumulative heat with precise thermostatic regulation to deliver consistent results across multiple simultaneous cooking tasks. Designed for commercial kitchens, the unit supports intense service periods while providing reliable controls and durable construction for daily use.
#@@# Top Heat Capacity#@#
Delivering 228,000 BTU total, the range sustains high-demand cooking without thermal drop during peak service. Chefs maintain set points for searing, boiling, and pan frying across four high-performance open burners, enabling multiple stations to operate concurrently.
#@@# Left Griddle Integration#@#
A 36-inch left griddle provides continuous planar cooking for pancakes, sandwiches, and grilled proteins, with a .500-inch plate thickness that resists warping under heavy use. Operators achieve uniform heat transfer and consistent surface temperatures that reduce rework and speed plating.
#@@# Thermostatic Control System#@#
Thermostatic controls on the griddle and oven allow precise temperature management for repeatable outcomes. Kitchen staff minimize product variance and accelerate shift training by relying on numeric settings rather than manual adjustments.
#@@# Convection Oven Module#@#
A convection oven with battery spark ignition supports even heat distribution for baking and roasting, improving cook uniformity compared with standard ovens. The oven includes three racks to increase capacity and stage multiple pans without flavor transfer.
#@@# Robust Stainless Construction#@#
Stainless steel front, sides, shelf, and riser deliver corrosion resistance and facilitate daily sanitation protocols. The heavy-duty 22.5-inch flue riser doubles as a storage shelf, preserving counter footprint while meeting ventilation interface needs.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service personnel should inspect burners, griddle plate, oven cavity, and flue riser weekly for leaks, cracks, or misalignment. Clean stainless steel surfaces and grates with nonabrasive detergent and warm water after each service cycle. Degrease the griddle with approved solvent at operating temperature, then season with oil. Replace worn gaskets and check thermostatic controls for drift; recalibrate every six months.