Built for continuous service in high-demand kitchens, this gas restaurant range combines robust heat output with practical work surfaces to keep production moving without sacrificing control. Operators will benefit from consistent oven performance, reliable ignition, and high-capacity cooking zones that efficiently handle pan, griddle, and sauté tasks in sequence. Front and side stainless surfaces resist wear and simplify cleanup, allowing staff to maintain pace during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the unit. Remove grates, racks, and the 48" griddle plate. Scrape grease and debris; use a stainless steel degreaser. Wipe interior and exterior with mild detergent and a soft cloth. Clean convection oven surfaces and spark ignitor area gently. Vacuum condenser and backriser vents to prevent fires and improve efficiency. Dry all parts before reassembling and restoring gas supply.#@@#Additional Info#@#Southbend’s 4603AC-4GL 60" gas range delivers 178,000 BTU with two star/sauté burners, a 48" griddle, a convection oven, cabinet base with three racks, stainless steel front and sides, 6" adjustable legs, and CSA and NSF certifications.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this gas restaurant range combines robust heat output with practical work surfaces to keep production moving without sacrificing control. Operators will benefit from consistent oven performance, reliable ignition, and high-capacity cooking zones that efficiently handle pan, griddle, and sauté tasks in sequence. Front and side stainless surfaces resist wear and simplify cleanup, allowing staff to maintain pace during peak periods.
#@@# Burners Performance#@#
Two star/sauté burners deliver focused, high-heat output for rapid searing and sautéing while maintaining precise flame control for delicate reductions. Each burner features manual controls, enabling chefs to modulate heat instantly and sustain temperature under heavy load.
#@@# Integrated Griddle Plate#@#
A 48-inch left griddle provides a broad, continuous cooking surface that supports high-throughput items such as breakfast lines or sandwich stations. The 1/2-inch plate thickness stores heat evenly and reduces cold spots, ensuring uniform contact cooking across large batches.
#@@# Oven Capacity#@#
A single convection oven with battery spark ignition supplies consistent heat distribution for baking, roasting, and holding applications. The oven includes three racks to organize multiple pans simultaneously, optimizing oven utilization during service.
#@@# Construction Durability#@#
Stainless steel front, sides, and hi-shelf create a corrosion-resistant exterior that withstands daily cleaning and rigorous kitchen environments. Adjustable 6-inch legs enable secure leveling on uneven floors, preserving unit alignment and serviceability.
#@@# Venting And Shelf#@#
A 22-1/2 inch flue riser with shelf integrates venting and parts staging, reducing backtasking and keeping cookware within reach for speedier plating. The high shelf elevates small items away from direct cooking heat, extending accessory life and improving workflow.
#@@#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 burner ports weekly and clear carbon deposits with a brass brush for consistent flame patterns. Drain and clean the griddle after each shift; season with light oil while warm to prevent corrosion. Verify pilot and battery spark ignition components monthly; tighten connections and replace faulty valves. Test convection oven door seals for gaps and adjust hinges for proper closure. Calibrate thermostat quarterly with a traceable thermometer.