Handle peak service with confidence and precision using a high-capacity gas range engineered for sustained commercial use. This unit combines a powerful 204,000 BTU output with a charbroiler section and dual ovens to keep production steady while maintaining consistent results. Foodservice operators will find a balanced platform that supports grilling, searing, baking, and holding without sacrificing space or control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas supply. Remove grates and charbroiler plates; soak in warm water with mild detergent. Scrub burners and surfaces with a non-abrasive pad, rinse, and dry. Vacuum condenser and clean flue riser shelf. Wipe stainless steel exterior with approved cleaner, dry to prevent streaks. Inspect door seals and legs; tighten or replace as needed. Clean weekly and after heavy use to reduce bacteria, fire risk, energy waste, and equipment failure.#@@#Additional Info#@#Southbend's 4603AD-3CR 60" gas range offers 204,000 BTU with four burners, a 36" charbroiler, one standard and one convection oven, a 37" cooktop, stainless steel front and sides, 6" adjustable legs, and a 22.5" flue riser.#@@#General Info#@#Description #@#
Handle peak service with confidence and precision using a high-capacity gas range engineered for sustained commercial use. This unit combines a powerful 204,000 BTU output with a charbroiler section and dual ovens to keep production steady while maintaining consistent results. Foodservice operators will find a balanced platform that supports grilling, searing, baking, and holding without sacrificing space or control.
#@@# Cooktop Flexibility#@#
Four non-clog burners deliver concentrated heat across a 37.00-inch cooktop, enabling simultaneous preparation of multiple components. Operators can adjust manual controls to match cooking tasks and maintain throughput during peak periods.
#@@# Integrated Charbroiler#@#
A 36-inch charbroiler sits on the right side to provide direct radiant heat for proteins and grill applications. Chefs can exploit the char mark capability while keeping grill work adjacent to range cooking for workflow efficiency.
#@@# Oven Capacity#@#
The unit features one standard oven and one convection oven, offering a combined volume of 132.3 Cu.Ft and four rack positions for batch baking and roasting. Teams can segregate production between conventional and forced-air cooking to optimize cook times and menu variety.
#@@# Robust Construction#@#
Stainless steel front, sides, shelf, and flue riser resist corrosion and simplify sanitation routines in high-use kitchens. Staff can perform routine cleaning with standard commercial procedures and retain a professional appearance over time.
#@@# Stability and Serviceability#@#
Six-inch adjustable legs allow precise leveling on uneven floors to ensure safe operation and accurate door alignment. The unit qualifies for a manufacturer service program, providing documented support options to minimize downtime.
#@@# Vent and Storage#@#
A 22.5-inch flue riser with a hi-shelf supplies a clearance area for vent connection and offers a raised shelf for holding pans or staging tools.
#@@#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 standing pilot weekly; remove debris and clear wavy grates to maintain even flame distribution. Empty and clean grease trays after each service; use approved degreasers and a nylon brush to prevent buildup. Verify door counterweights and springs monthly and adjust to ensure proper sealing. Tighten gas connections and test for leaks after maintenance. Lubricate hinges and adjust 6" legs to maintain level operation and consistent cooking results.