Stop sacrificing throughput for control. This commercial gas range delivers concentrated heat, ample cooking space, and integrated oven capacity to support continuous service in high-volume kitchens while ensuring consistent results across every station.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and burners; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless surfaces with a soft cloth and pH-neutral cleaner, rinse, and dry. Clean the oven interior with approved cleaner, remove racks, wash with warm, soapy water, and dry. Clear grease from backriser, vent, and flue riser regularly to reduce fire risk. Sanitize food-contact surfaces after cleaning.#@@#Additional Info#@#Southbend’s 4603AC-6L 60" gas range offers 343,000 BTU from nine heavy-duty burners and a convection oven with battery spark ignition.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial gas range delivers concentrated heat, ample cooking space, and integrated oven capacity to support continuous service in high-volume kitchens while ensuring consistent results across every station.
#@@# Front Line Power#@#
Nine sealed burners produce focused outputs across the cooktop, delivering a combined 343,000 BTU to handle multiple high-demand tasks simultaneously. Operators gain precise manual control over flame intensity for rapid searing, sustained boiling, and repeatable pan work.
#@@# Versatile Top Configuration#@#
A mix of star and pyromax burners positions high-heat options where chefs need them most, including three star/sauté burners front left and two pyromax burners rear left, plus four star/sauté burners on the right. Staff can stage delicate and aggressive cooking on the same surface without impacting workflow.
#@@# Integrated Oven Capacity#@#
A convection oven with battery spark ignition provides reliable baking, roasting, and holding functions while the top remains in full production. Kitchen managers benefit from concurrent oven and range use, reducing batch cycle time and increasing throughput for plated or prepped items.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf combine with a 22.5-inch flue riser and heavy-duty hi-shelf to withstand continuous commercial use and provide durable storage and ventilation routing. Maintenance teams enjoy straightforward cleaning access and long-term corrosion resistance.
#@@# Stable Installation#@#
Six-inch stainless steel adjustable legs allow precise leveling on uneven floors to maintain safe pan handling and consistent cooking heights. Facilities staff can adapt the unit to existing layouts without custom platform work.
#@@# Service Ready Design#@#
The unit qualifies for a factory service program and carries CSA and NSF certifications, indicating compliance with commercial safety and sanitation standards.
#@@#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 daily and clear food debris with a brass brush to maintain stable flame patterns and consistent heat output. Clean stainless steel surfaces with a nonabrasive detergent and warm water; rinse and dry to prevent spotting. Drain and inspect oven cavity weekly; remove racks and soak in warm, soapy water. Verify manual control knobs and standing pilot operation monthly and tighten or replace faulty components. Calibrate temperature controls quarterly for accurate baking.