Stop sacrificing throughput for control. This 60.75-inch gas restaurant range delivers concentrated power and precise heat management to support continuous service in high-demand kitchens. Designed for operators who require production, durability, and consistent results, this range combines six star/sauté burners, a right-side griddle, and dual ovens into a single freestanding unit that sustains heavy schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates and burner caps; soak in warm, soapy water and scrub with a non-abrasive pad. Clean griddle with manufacturer-recommended scraper and apply a light oil after drying. Wipe oven interiors with mild detergent; remove racks and wash separately. Clean rear flue riser and grease traps to prevent fires. Inspect seals and thermostatic controls; replace damaged parts. Regular cleaning prevents contamination, saves energy, and reduces breakdowns.#@@#Additional Info#@#Southbend's 4603AD-2TR 60.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75-inch gas restaurant range delivers concentrated power and precise heat management to support continuous service in high-demand kitchens. Designed for operators who require production, durability, and consistent results, this range combines six star/sauté burners, a right-side griddle, and dual ovens into a single freestanding unit that sustains heavy schedules.
#@@# Burners Performance#@#
Six star/sauté burners provide immediate, even heat across commercial pots and pans for simultaneous multi-station cooking. Operators control output with thermostatic valves that maintain consistent setpoints under fluctuating loads, reducing time spent adjusting flame.
#@@# Griddle Surface#@#
The 24-inch right griddle features 1/2-inch thick plate construction that retains heat and resists warping during extended runs. Cooks achieve uniform searing and steady surface temperatures, enabling repeatable cooking for high-volume grilled items.
#@@# Oven Configuration#@#
One standard oven and one convection oven expand menu flexibility, allowing baking, roasting, or holding without cross-impact on stove-top throughput. Battery spark ignition reduces downtime and supports reliable cycle starts during peak periods.
#@@# Construction Durability#@#
Stainless steel front, sides, and shelf provide corrosion resistance and simplify daily sanitation with wipe-down cleaning procedures. Six-inch adjustable legs stabilize the range on uneven floors and allow compliance with local sanitation clearance requirements.
#@@# Venting And Shelf#@#
A 22-1/2-inch flue riser with a hi-shelf integrates vent path and storage for pans or tools, optimizing backline organization. The raised shelf keeps frequently used items within reach while maintaining clear airflow to the flue.
#@@# Safety And Certifications#@#
The unit includes standing pilot provision, thermostatic controls, and meets cCSAus, CSA Flame, CSA Star, and NSF criteria for commercial cooking equipment.
#@@#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 burner ports weekly and remove debris with a soft brush to maintain consistent flame and heat output. Drain and clean grease traps daily to prevent buildup and reduce fire risk. Verify thermostatic controls monthly by checking temperature against a calibrated thermometer and adjust calibration as needed. Lubricate hinged components quarterly with food-grade lubricant. Replace worn gaskets and inspect pilot assemblies for carbon deposits; clean with a brass brush.