The Southbend 60" gas ultimate restaurant range offers commercial-grade cooking capacity and precise temperature control for high-volume kitchens. It combines a left-side griddle and dual ovens to streamline prep and production. Built for continuous service, it delivers 223,000 BTU of natural gas power and features durable stainless-steel construction for heavy daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates, burner caps, racks, and griddle plate; soak in soapy water and scrub gently. Wipe stainless steel with mild detergent, following the grain. Clean burner ports with a brush and inspect ignitors for buildup. Scrape grease from the griddle, apply degreaser, rinse, and dry. Vacuum condenser and vents; check legs, seals, and racks. Reassemble when dry, secure gas, and test controls and ovens.#@@#Additional Info#@#The Southbend 4603AD-4TL 60" gas range delivers 223,000 BTU with two burners, a 48" griddle, thermostatic controls, ovens, racks, flue riser, stainless steel build, adjustable legs, NSF, and CSA certifications.#@@#General Info#@#Description #@#
The Southbend 60" gas ultimate restaurant range offers commercial-grade cooking capacity and precise temperature control for high-volume kitchens. It combines a left-side griddle and dual ovens to streamline prep and production. Built for continuous service, it delivers 223,000 BTU of natural gas power and features durable stainless-steel construction for heavy daily use.
#@@# Dual Oven Configuration#@#
Two ovens provide dedicated spaces for varied cook cycles: one standard oven and one convection oven, each with battery spark ignition to reduce downtime. Operators can roast, bake, and hold tasks simultaneously without cross-contamination or scheduling conflicts.
#@@# Left Griddle Module#@#
A 48" griddle on the left side offers a broad flat-top surface with .500" plate thickness for even heat distribution and consistent searing. Chefs maintain throughput for high-volume menu items while preserving surface integrity under sustained operation.
#@@# Thermostatic Controls#@#
Thermostatic controls ensure repeatable temperature regulation across burners and griddle, enabling precise process control for consistent results. Staff quickly achieve target setpoints and maintain them throughout service to reduce product loss.
#@@# High Heat Output#@#
Rated at 223,000 BTU, the range supports rapid recovery and aggressive cooking tasks like searing and boiling, meeting the demands of busy commercial kitchens. High ticket volumes are handled with capacity for multiple high-heat applications concurrently.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and backriser provide corrosion resistance and simplify sanitation workflows in regulated environments. The integrated 22-1/2" flue riser with shelf offers storage and directs exhaust away from the workspace.
#@@# Serviceability Features#@#
Standard grates, lift-off components, and Southbend's Service First program facilitate maintenance and 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.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Please inspect burners, grates, and pilot assemblies regularly for proper ignition and flame stability. Shut off gas, soak grates and burner caps in soapy water, scrub, and rinse. Clean the 48" griddle after each use with a scraper and cleaner; season with oil to prevent corrosion. Vacuum under the range and wipe stainless steel surfaces with nonabrasive cleaner. Test thermostatic controls and replace batteries annually. Inspect oven door seals and replace if damaged.