Built to run nonstop in high-volume kitchens, this 60.75-inch gas range combines concentrated heat output with versatile cooking zones to keep service moving. Operators gain nine powerful burners and dual ovens that handle continuous production while maintaining precise control. Managers receive a durable stainless steel package that simplifies sanitation and supports rigorous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool. Remove grates and racks; soak in warm soapy water. Scrape burners and wipe burners with a soft cloth; avoid abrasive tools. Clean oven interiors with a commercial oven cleaner per label instructions and dry completely. Vacuum condenser coils and wipe stainless exterior with mild detergent, rinse, and dry. Inspect seals and vents; replace worn parts. Regular cleaning prevents contamination, fires, high bills, and equipment failure.#@@#Additional Info#@#Southbend's 4603AD-5R 60.75" gas range offers 388,000 BTU from nine burners, a standard oven, and a convection oven with battery spark ignition.#@@#General Info#@#Description #@#
Built to run nonstop in high-volume kitchens, this 60.75-inch gas range combines concentrated heat output with versatile cooking zones to keep service moving. Operators gain nine powerful burners and dual ovens that handle continuous production while maintaining precise control. Managers receive a durable stainless steel package that simplifies sanitation and supports rigorous daily use.
#@@# Nine Burner Layout#@#
Nine burners deliver concentrated heat across three non-clog front burners, two pyromax rear burners, and four star sauté burners on the left, enabling simultaneous high-heat searing and delicate simmering. Chefs achieve consistent results when they stage multiple pans and transition between quick service and plated preparation.
#@@# Dual Oven Capability#@#
A standard oven and a convection oven provide distinct cooking modes for roasting, holding, and baking under continuous load. Teams increase throughput by using the convection oven for faster, even cooking while reserving the standard oven for items that require traditional heat profiles.
#@@# High Total Output#@#
The range generates 388,000 BTU of total input, designed to meet the demands of large cafeterias, hotels, and institutional kitchens. Staff scale production without bottlenecks, relying on sustained high heat for rapid boil, sear, and pan-driven techniques.
#@@# Rugged Stainless Construction#@#
Constructed with stainless steel front, sides, and hi-shelf, the unit resists corrosion and stands up to aggressive cleaning protocols. Maintenance crews reduce long-term refurbishment needs and preserve a professional appearance in front-of-house kitchens.
#@@# Service Ready Design#@#
A 22-1/2 inch flue riser with shelf and 6-inch adjustable legs provide installation flexibility and integration with ventilation systems. Engineers position the range precisely and leverage the shelf for staging tools or small items during peak periods.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service technicians should inspect burners, pilot assemblies, and gas connections monthly and tighten fittings to prevent leaks. Clean burner ports with a brass brush and vacuum debris; remove and soak grates and racks in warm, soapy water. Degrease stainless steel surfaces with a neutral cleaner and soft cloth, then polish along the grain. Calibrate thermostat annually and verify oven seals; replace worn gaskets immediately to maintain efficiency.