Stop compromising throughput for control. This 60" gas restaurant range delivers sustained heat output and integrated cooking modes to support continuous service in high-volume kitchens. Designed for natural gas operations, the unit consolidates burners, a right-side griddle, a standard oven, and a convection oven into a single freestanding footprint for streamlined workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut off Natural Gas supply. Remove grates and racks; soak in warm, soapy water. Scrape griddle with a flat scraper while warm, then clean with mild degreaser and rinse. Vacuum condenser and backriser area to remove grease and dust. Wipe stainless surfaces with non-abrasive cleaner and soft cloth. Check door seals and burners for clogs; clear ports with a soft brush. Dry all components before restoring gas and power to prevent corrosion and ensure safe operation.#@@#Additional Info#@#Southbend 4603AD-4TR 60" gas range delivers 223,000 BTU with two star/sautoir burners and a right 48" griddle. Thermostatic controls operate a standard oven and a convection oven; stainless steel exterior, 6" adjustable legs, four racks.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60" gas restaurant range delivers sustained heat output and integrated cooking modes to support continuous service in high-volume kitchens. Designed for natural gas operations, the unit consolidates burners, a right-side griddle, a standard oven, and a convection oven into a single freestanding footprint for streamlined workflow.
#@@# Burners With Griddle#@#
Two high-capacity star/sauté burners provide rapid boil and sear performance while the right-side griddle offers .500" plate thickness for uniform heat retention across its full width. Thermostatic controls allow precise temperature management for both open flame and flat-top cooking, reducing product variability during service.
#@@# Thermostatic Controls#@#
Thermostatic control circuitry maintains setpoints across burners and griddle to support repeatable results across shifts. Operators can program consistent surface temperatures to reduce scrap and stabilize cook times for batch production.
#@@# Dual Oven Configuration#@#
The integrated standard oven and convection oven expand production flexibility by allowing simultaneous roasting, baking, and holding tasks. Battery spark ignition on both ovens simplifies startup and reduces downtime related to pilot adjustments.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and simplify sanitation protocols required by institutional and commercial foodservice environments. The 22-1/2" flue riser with shelf increases usable vertical space for staging pans and reduces clutter at the back of the range.
#@@# Serviceable Design#@#
Lift-off grates and accessible service points support routine maintenance and rapid cleaning cycles between shifts. The unit participates in the Service First Program, which streamlines warranty and repair workflows for operators managing multiple sites.
#@@#Delivery Details#@#
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• 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 flush ports with compressed air to maintain flame pattern. Clean stainless steel surfaces with a nonabrasive detergent and rinse thoroughly to prevent corrosion. Drain and clean grease traps weekly; verify griddle seasoning after deep clean. Test thermostatic controls monthly and recalibrate if temperature drift exceeds specified tolerance. Tighten leg fasteners quarterly and confirm flue riser clearance for proper ventilation.