Stop compromising output for speed. This 60-inch gas restaurant range delivers concentrated power across a versatile cooking surface while supporting continuous service demands, enabling consistent results during peak hours. Operators gain precise temperature control and integrated holding and baking capacity in a single freestanding package that fits busy kitchens seamlessly.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply before cleaning. Remove grates, griddle plates, and racks; wipe with warm, soapy water using a non-abrasive pad on the 1/2" griddle plate. Clean oven interior after cooling: scrape debris, vacuum ash, then mop with mild detergent. Degrease backriser, flue riser shelf, and vent areas to reduce fire risk. Vacuum condenser and check seals. Rinse and dry all parts; reassemble and restore gas. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Southbend's 4603AC-3TR 60" gas range offers 228,000 BTU with four star/saut burners, a 36" griddle, convection oven, stainless steel build, adjustable legs, a flue riser with shelf, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop compromising output for speed. This 60-inch gas restaurant range delivers concentrated power across a versatile cooking surface while supporting continuous service demands, enabling consistent results during peak hours. Operators gain precise temperature control and integrated holding and baking capacity in a single freestanding package that fits busy kitchens seamlessly.
#@@# Frontline Burners#@#
Four star and sauté burners provide focused heat for rapid searing and boil-down tasks, producing a combined 228,000 BTU that sustains high throughput. Chefs achieve repeatable results thanks to thermostatic control that stabilizes flame output under heavy load, ensuring efficiency during peak cooking times.
#@@# Right Griddle Section#@#
A right-mounted griddle features .500-inch thick plate construction that stores heat evenly across its surface, improving grill marks and reducing cold spots. Kitchen staff maintain consistent product quality during extended service runs with minimal surface variance, enhancing overall cooking performance.
#@@# Convection Oven Base#@#
A convection oven with battery spark ignition circulates air to reduce cook times and promote uniform bake and roast profiles across pans. Cooks expand menu capability without adding separate equipment, using three included racks to maximize usable capacity, allowing for greater versatility in meal preparation.
#@@# Robust Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs create a corrosion-resistant envelope that tolerates rigorous sanitation protocols. Staff find cleaning straightforward, and installers can level the unit on uneven floors to preserve alignment and gas connections, ensuring long-term reliability.
#@@# Service Ready Configuration#@#
A 22-1/2 inch flue riser with a heavy-duty shelf integrates venting and staging for small pans or tools, keeping the workspace organized and efficient.
#@@#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 weekly and remove debris to maintain consistent flame patterns and heat output. Clean griddle with a scraper while warm, then apply a food-safe oil after cooling to prevent corrosion. Empty and wash oven racks and interior monthly using nonabrasive detergent. Check thermostatic controls and pilot ignition for proper operation; tighten connections and replace faulty components immediately. Verify door seals and leg adjustments for level installation to ensure reliable performance.