Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers concentrated heat and organized workflow for high-volume kitchens that require precise, repeatable results across multiple cooking stations. Food service teams will gain consistent output from nine burners and a convection oven, while maintenance crews benefit from service-friendly components and durable stainless-steel construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas at the source. Remove grates and wipe burners with a cloth and mild detergent; clear burner ports with a soft brush. Empty oven racks and clean the interior with a degreaser; scrub door seals gently. Clean stainless exterior with a neutral cleaner, rinse, and dry. Vacuum condenser and backriser shelf to remove grease. Inspect seals and legs; tighten fasteners. Perform daily wipe-downs and scheduled deep cleans to prevent fire, illness, inefficiency, and equipment failure.#@@#Additional Info#@#Southbend’s 4603AC-5R 60" gas range delivers 343,000 BTU across nine burners: three non-clog, two pyromax, and four star/saute. It features a convection oven, stainless steel sides, a 22.5" flue riser, three racks, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers concentrated heat and organized workflow for high-volume kitchens that require precise, repeatable results across multiple cooking stations. Food service teams will gain consistent output from nine burners and a convection oven, while maintenance crews benefit from service-friendly components and durable stainless-steel construction.
#@@# Burner Array#@#
Nine top burners provide immediate high-output cooking capacity, arranged as three non-clog burners front right, two Pyromax units rear right, and four star/sauté burners on the left. Chefs can stage simultaneous sautéing, boiling, and delicate simmering without cross-impact, thanks to distinct burner types and manual control knobs.
#@@# Total Heat Output#@#
The range produces 343,000 BTU of controlled natural gas power, supporting rapid searing and sustained high-heat operations for busy service periods. Kitchen managers will reduce cook times and maintain consistent plate times under peak loads, ensuring efficiency during peak hours.
#@@# Convection Oven#@#
A single convection oven with battery spark ignition supplies even heat distribution for baking, roasting, and holding applications. Culinary teams will achieve uniform results across racks while minimizing hot and cold spots during multi-tray cycles, enhancing overall cooking performance.
#@@# Construction Durability#@#
Stainless steel front, sides, and shelf, coupled with 6" stainless adjustable legs, deliver corrosion resistance and straightforward sanitation. Maintenance staff can perform routine cleaning and leveling quickly, preserving serviceability in rigorous commercial environments and ensuring longevity.
#@@# Venting And Shelf#@#
A 22.5" flue riser with heavy-duty hi-shelf integrates venting and provides an elevated storage surface for pans and trays.
#@@#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 pilot daily; remove debris and verify flame color and stability to prevent incomplete combustion. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth; rinse and dry to avoid spotting. Degrease oven interior and racks weekly; remove racks and soak in warm, soapy water. Check door seals and hinges monthly and tighten fasteners. Calibrate thermostat quarterly and log adjustments. Follow CSA and NSF service intervals.