Stop compromising capacity for control. This 60.75-inch gas restaurant range delivers focused power and consistent results for high-volume kitchens, combining four star/sauté burners, a left-side griddle, and dual ovens to handle peak service periods with precise heat management and reliable ignition.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and close gas supply. Scrape grease from griddle and burners; remove grates and wash with warm, soapy water. Clean oven interiors with a mild alkaline cleaner; rinse and dry. Vacuum condenser coils and wipe stainless surfaces with non-abrasive cleaner to improve efficiency. Inspect door seals and vents; replace damaged gaskets. Record cleaning actions for CSA and inspection compliance. Regular cleaning prevents contamination, fires, high energy use, and equipment failure.#@@#Additional Info#@#Southbend’s 4603AD-3GL 60.75" gas range offers 273,000 BTU with four star/sauté burners and a 36" griddle. Its stainless steel construction ensures durability, while a standard and convection oven support high-volume cooking.#@@#General Info#@#Description #@#
Stop compromising capacity for control. This 60.75-inch gas restaurant range delivers focused power and consistent results for high-volume kitchens, combining four star/sauté burners, a left-side griddle, and dual ovens to handle peak service periods with precise heat management and reliable ignition.
#@@# Four Star Burners#@#
Each of the four star burners supplies robust flame distribution to support simultaneous high-heat tasks. Operators achieve fast boil times and steady searing while manual controls allow direct modulation of output for varied menu needs.
#@@# Left Griddle Plate#@#
A 36-inch griddle on the left side provides a broad, flat cooking surface for pancakes, sandwiches, and grilled proteins. Chefs maintain even surface temperature through a 1/2-inch plate thickness, which reduces hotspots and sustains consistent contact cooking.
#@@# Dual Oven Configuration#@#
The unit includes one standard oven and one convection oven, enabling flexible production workflows and improved throughput. Staff can roast in the convection cavity while baking or holding in the standard oven, maximizing kitchen efficiency.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2-inch flue riser with hi-shelf deliver structural durability and easy cleaning in commercial settings. Adjustable 6-inch legs allow accurate leveling on uneven floors, improving stability and service safety.
#@@# High BTU Output#@#
Total output provides 273,000 BTU to support continuous heavy use and rapid recovery between batches. Kitchen teams maintain set temperatures under load, reducing wait times and ensuring menu consistency during rush periods.
#@@# Certified Safety and Service#@#
The range carries cCSAus, CSA Flame, CSA Star, and NSF listings and qualifies for a Service First program to support uptime. Facilities meet regulatory requirements while accessing maintenance resources that minimize downtime.
#@@#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 griddle daily; remove debris and scrape griddle with a proper scraper to maintain even heat. Clean oven interiors weekly; use approved commercial degreaser and a nonabrasive pad. Vacuum condenser and ventilation openings monthly to sustain airflow. Check gas fittings and pilot assemblies monthly for leaks; tighten or replace components per CSA guidelines. Lubricate moving parts quarterly and verify thermostat calibration annually.