Stop trading throughput for control. This 60.75-inch gas restaurant range delivers concentrated heat output and versatile cooking zones to support heavy service while maintaining precise manual control over each station. Operators gain access to nine burners, a convection oven, and a heated cabinet within a single freestanding footprint engineered for professional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Remove grates and wipe burners with warm, soapy water; clear ports with a soft brush. Clean oven interior after cooling using a non-abrasive cleaner and a damp cloth; remove racks and wash in sink. Degrease backriser, hi-shelf and stainless steel surfaces with commercial degreaser; rinse and dry. Clean condenser coils and ventilation to prevent fires and inefficiency. Inspect seals and reassemble only when dry.#@@#Additional Info#@#The Southbend 4603AC-6R 60.75" gas range offers 343,000 BTU with nine burners, a convection oven, and a cabinet base. Its stainless steel construction and adjustable legs support heavy use, while CSA and NSF certifications ensure compliance.#@@#General Info#@#Description #@#
Stop trading throughput for control. This 60.75-inch gas restaurant range delivers concentrated heat output and versatile cooking zones to support heavy service while maintaining precise manual control over each station. Operators gain access to nine burners, a convection oven, and a heated cabinet within a single freestanding footprint engineered for professional kitchens.
#@@# Nine Burner Array#@#
Nine separate burners provide flexible stationing for simultaneous tasks, supporting searing, simmering, and sautéing workflows across the top. Chefs allocate burners by task to reduce cross-contamination and accelerate service during peak periods.
#@@# High Total Heat#@#
The unit produces 343,000 BTU total, enabling rapid temperature recovery under continuous loads and consistent performance with full lineups of pots and pans. Kitchens maintain target cooking temperatures and shorten cook cycles, improving throughput.
#@@# Mixed Burner Types#@#
The front right houses three star sauté burners while the rear right includes two pyromax burners, and the left side features four star sauté burners, delivering a combination of high heat and controlled simmering. Teams switch between aggressive sear and delicate reduction without changing equipment, improving menu flexibility.
#@@# Convection Oven Included#@#
The integrated convection oven uses battery spark ignition to provide uniform heat distribution for baking, roasting, and holding tasks. Staff achieve consistent product quality with faster bake times and even browning across full-size racks.
#@@# Cabinet Base Storage#@#
A built-in cabinet base offers dedicated space for sheet pans, cookware, and service tools directly beneath the oven, reducing reach time and keeping essential items organized. Operators streamline mise en place and minimize traffic around the cookline.
#@@# Durable Stainless Surfaces#@#
Stainless steel front, sides, and hi-shelf deliver corrosion resistance and simplified cleaning in high-use environments.
#@@#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 stability to prevent hotspots and ensure consistent output. Clean grates and oven racks weekly with alkaline detergent and hot water, then dry to prevent corrosion. Degrease stainless steel front and sides with manufacturer-approved cleaner, wiping with the grain. Lubricate control shafts biannually and tighten fasteners. Verify gas connections and test regulators annually for leak-free operation.