Stop sacrificing throughput for control. This 60-inch gas restaurant range combines high BTU output with precise thermostatic regulation to deliver steady heat across multiple cooking surfaces and oven cavities, enabling consistent results under heavy service demands. Foodservice teams will notice reduced cycle times and predictable performance that support complex menus and peak-hour volume.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and turn off supply before cleaning. Remove grates and burner caps; soak in degreaser for 10–15 minutes, scrub, rinse, and dry. Wipe stainless surfaces with mild detergent and warm water, then polish with a soft cloth. Clean griddle with a scraper while warm, then apply cleaner as instructed. Vacuum condenser and backriser to remove grease. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, and costly breakdowns.#@@#Additional Info#@#Southbend's 4603AD-2TL 60" gas range offers 323,000 BTU with six star/saut burners, a 24" griddle, thermostatic controls, a standard and convection oven, battery spark ignition, stainless steel exterior, 22.5" flue riser with shelf, and four racks.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas restaurant range combines high BTU output with precise thermostatic regulation to deliver steady heat across multiple cooking surfaces and oven cavities, enabling consistent results under heavy service demands. Foodservice teams will notice reduced cycle times and predictable performance that support complex menus and peak-hour volume.
#@@# Six Burners#@#
Six open burners deliver concentrated heat for simultaneous, high-volume stovetop cooking. Cooks achieve rapid boil and sear performance while maintaining individual flame adjustment for pan-to-pan consistency.
#@@# Left Griddle Plate#@#
A 24-inch griddle on the left side provides a dedicated flat-top cooking area for pancakes, sandwiches, and proteins. Operators gain a heavy plate with .500 inch thickness that retains heat and smooths temperature swings during continuous use.
#@@# Dual Oven Capacity#@#
One standard oven and one convection oven expand production flexibility for roasting, baking, and holding applications. Staff can run sheet pans in the convection cavity while using the standard oven for items requiring traditional bake profiles.
#@@# High Total Output#@#
A combined 323,000 BTU rating supplies the thermal power necessary for peak service without prolonged recovery times. Kitchen teams avoid bottlenecks when multiple stations demand sustained high heat.
#@@# Robust Stainless Construction#@#
Stainless steel front, sides, shelf, and riser provide corrosion resistance and a cleanable surface that meets commercial sanitation expectations. Maintenance cycles shorten, and equipment appearance stays consistent under heavy daily use.
#@@# Commercial Compliance#@#
cCSAus, CSA Flame, CSA Star, and NSF listings verify compliance with recognized safety and sanitation standards. Purchasing managers gain documentation that aligns with institutional procurement and inspection requirements.
#@@#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 griddle daily; remove debris and verify flame pattern for consistent combustion. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth; rinse and dry to prevent corrosion. Degrease oven interiors weekly and remove racks for hot water soak. Vacuum condenser and ventilated flue riser monthly to maintain airflow. Check thermostatic controls and pilot ignition functions quarterly; calibrate or replace faulty components per CSA guidelines.