Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers balanced power, versatile cooking surfaces, and dependable oven performance to keep service steady during peak hours. Operators gain rapid heat response across six star/sauté burners, an integrated right-side griddle, and dual oven options engineered for continuous, heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow surfaces to cool. Scrape grease from burners, griddle and oven racks; wipe with a mild detergent solution and a nonabrasive cloth. Clean condenser coils and backriser vents to improve efficiency. Use a degreaser on hood and filters, then rinse and dry. Inspect door seals and hinges for wear and tighten hardware. Run a final sanitizing wipe of food-contact surfaces to remove bacteria and prevent contamination.#@@#Additional Info#@#The Southbend 4603AD-2GR 60" gas range delivers 323,000 BTU with six star/sauté burners, a 24" griddle, one standard oven, one convection oven, battery spark ignition, stainless steel exterior, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers balanced power, versatile cooking surfaces, and dependable oven performance to keep service steady during peak hours. Operators gain rapid heat response across six star/sauté burners, an integrated right-side griddle, and dual oven options engineered for continuous, heavy use.
#@@# Six Burners#@#
Six star-style sauté burners produce concentrated heat for rapid searing and sustained simmering, totaling the unit’s primary cooktop output. Chefs achieve precise flame control with manual valves that respond instantly to adjustment, reducing cycle time between stations.
#@@# Right Griddle#@#
A 24-inch griddle sits on the right side, constructed with a 1/2 inch plate to deliver uniform heat across the flat surface. Cooks maintain consistent contact cooking for eggs, sandwiches, and proteins, while the griddle integrates into the same control scheme to simplify operation.
#@@# Convection Oven#@#
The convection oven employs battery spark ignition for reliable starts and fast recovery under load. Heat circulation promotes even baking and roasting, enabling predictable results for high-volume batch production and minimizing product variance.
#@@# Standard Oven#@#
A standard oven provides a traditional thermal cavity with battery spark ignition for redundant oven capability. Kitchen staff can allocate tasks between ovens for flexible scheduling, allowing one oven to hold or finish while the other executes active cooking.
#@@# Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify cleaning in commercial environments. Maintenance crews benefit from durable surfaces that withstand daily sanitation protocols and retain a professional appearance.
#@@# Adjustable Support#@#
Six-inch adjustable legs and a 22-1/2 inch flue riser with shelf create stable installation and usable vertical space for backline organization.
#@@#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#@#Maintain the Southbend 4603AD-2GR by inspecting burners and griddle daily for food debris; scrape griddle while warm and degrease with approved solutions. Clean oven interiors weekly; remove racks and soak in warm detergent. Vacuum condenser and flue riser monthly to preserve airflow. Lubricate door hinges quarterly and check gasket integrity; replace worn seals. Verify manual controls and pilot assemblies routinely, and document service per CSA and NSF requirements.