Stop compromising throughput for control. This 60" gas restaurant range combines robust output and modular cooking zones to support continuous service while maintaining precise heat management. Operators will gain consistent results across six burners, a right-side charbroiler, and dual ovens rated for heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas supply. Remove grates and charbroiler parts. Scrape grease from burners and oven surfaces, then wipe with a mild detergent solution and a soft cloth. Clean vent and 22.5 flue riser shelf to remove buildup. Degrease exterior stainless steel with a non-abrasive cleaner and dry. Vacuum coils and check seals on oven doors. Run a test heat cycle before returning to service to ensure safe operation.#@@#Additional Info#@#The Southbend 4603AD-2CL 60" gas range offers 204,000 BTU with six burners, a 36" charbroiler, two ovens (standard and convection), stainless steel exterior, adjustable legs, a 22.5" flue riser, CSA and NSF certifications, and manual controls.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60" gas restaurant range combines robust output and modular cooking zones to support continuous service while maintaining precise heat management. Operators will gain consistent results across six burners, a right-side charbroiler, and dual ovens rated for heavy use.
#@@# Six Burners#@#
Six open burners produce the primary heat for rapid sautéing, boiling, and pan work, delivering immediate response and steady flame control. Chefs can stage multiple pans simultaneously to maintain line speed without sacrificing temperature accuracy.
#@@# Charbroiler Right#@#
A 36" charbroiler occupies the right-hand section to sear proteins and impart grill marks under consistent infrared heat. The integrated unit reduces the need for separate grilling equipment and concentrates thermal capacity where high-heat finishing occurs.
#@@# Dual Oven System#@#
The base includes one standard oven and one convection oven, expanding cooking modes for baking, roasting, and holding. Staff can run temperature-differentiated tasks in parallel, increasing menu flexibility while optimizing oven uptime.
#@@# Wavy Grates#@#
Wavy grates over the burners stabilize cookware and improve heat transfer to pans for uniform cooking. The design minimizes smaller pan movement during service and accelerates carryover heat for consistent results.
#@@# Stainless Construction#@#
A stainless steel front, sides, shelf, and backriser resist corrosion and simplify sanitation workflows in busy kitchens. Maintenance crews will spend less time on surface care and more time on production due to the durable finish.
#@@# Adjustable Legs#@#
Six-inch adjustable legs provide on-site leveling to meet health code and ergonomic requirements on uneven floors. Technicians will achieve precise alignment for vent connections and stable installation without extensive modifications.
Technical summary: natural gas operation supplies a total of 204,000 BTU across the unit.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to prevent clogging; detach grates and soak in warm, soapy water, then dry before reassembly. Clean charbroiler surfaces after each shift with a stainless-safe cleaner to avoid grease buildup. Vacuum condenser and vent passages monthly and verify the 22.5 flue riser remains unobstructed. Test standing pilots daily and adjust flame per Southbend specifications. Lubricate hinges and check door counterweights quarterly to ensure reliable operation.