For kitchens that require continuous output without compromising control, this commercial gas range offers concentrated power and versatile cooking surfaces within a single footprint. Operators can access 204,000 BTU of distributed heat across six burners and an integrated charbroiler, enabling teams to perform simultaneous high-heat tasks with consistent results. Constructed with stainless steel exterior panels and adjustable legs, this unit serves as a durable work center that withstands heavy use in restaurant, institutional, or hospitality settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates, charbroiler plates, and splash guards. Soak parts in warm, soapy water and scrub with a non-abrasive pad. Clean oven interiors with approved oven cleaner and wipe dry. Clear grease from backriser, vents, and condenser areas to prevent fire and improve efficiency. Inspect seals and burners; replace damaged parts. Follow CSA and NSF guidelines and document each cleaning to pass inspections.#@@#Additional Info#@#The Southbend 4603AD-2CR 60" gas Ultimate Restaurant Range offers 204,000 BTU with six burners, a 36" charbroiler, one standard oven, and one convection oven.#@@#General Info#@#Description #@#
For kitchens that require continuous output without compromising control, this commercial gas range offers concentrated power and versatile cooking surfaces within a single footprint. Operators can access 204,000 BTU of distributed heat across six burners and an integrated charbroiler, enabling teams to perform simultaneous high-heat tasks with consistent results. Constructed with stainless steel exterior panels and adjustable legs, this unit serves as a durable work center that withstands heavy use in restaurant, institutional, or hospitality settings.
#@@# Top Heat Delivery#@#
Six manual burners provide the primary cooking zones, delivering immediate, adjustable heat for searing, boiling, and rapid sautéing. Each burner is designed to resist clogging and pairs with wavy grates to maintain stable pans and optimize flame contact, ensuring efficient energy transfer.
#@@# Integrated Charbroiler#@#
A full-width 36-inch charbroiler occupies the right-side top, generating direct radiant heat ideal for grilling proteins and vegetables at scale. The charbroiler features standing pilot ignition for continuous readiness during peak service and integrates seamlessly with the cooktop layout, minimizing crossover handling.
#@@# Oven Versatility#@#
The base includes one standard oven and one convection oven, allowing for a combination of traditional roasting and faster, forced-air cooking. Teams can roast large batches while the convection compartment shortens cook cycles and enhances heat distribution for consistent product quality.
#@@# Durable Construction#@#
The stainless steel front, sides, and shelf offer corrosion resistance and simplify daily sanitation routines in high-volume kitchens. The 22-1/2 inch flue riser with a hi-shelf provides elevated storage and acts as a functional backstop for steam and splatter control.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot assemblies weekly; remove debris and clean ports with a soft wire to maintain consistent flame patterns. Drain and clean grease trays and charbroiler grates daily using a degreaser rated for stainless steel, then rinse and dry thoroughly. Lubricate control shafts quarterly with food‑grade lubricant. Verify flue riser clearance and fasteners monthly. Calibrate thermostats biannually and retain CSA/NSF documentation for inspections.