Stop sacrificing capacity for control. This 60-inch gas restaurant range delivers robust output and precise manual control to support sustained service in high-demand kitchens while maintaining consistent oven performance and simplified maintenance routines. Operators receive a versatile platform that handles simultaneous stovetop production and oven workloads without compromising layout efficiency or regulatory compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates and racks; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe burners and exterior with mild detergent and a soft cloth. Clean oven interiors with manufacturer-approved cleaner, rinse, and dry. Inspect and clean the 22.5” flue riser and shelf; remove grease from vents to prevent fires. Check seals and legs; tighten or replace as needed to maintain efficiency and pass CSA/NSF inspections.#@@#Additional Info#@#Southbend's 4603AD 60" gas restaurant range delivers 407,000 BTU with ten star/sauté burners, a standard and a convection oven with spark ignition, stainless steel construction, 22.5" flue riser with shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing capacity for control. This 60-inch gas restaurant range delivers robust output and precise manual control to support sustained service in high-demand kitchens while maintaining consistent oven performance and simplified maintenance routines. Operators receive a versatile platform that handles simultaneous stovetop production and oven workloads without compromising layout efficiency or regulatory compliance.
#@@# Ten-Burner Array#@#
Ten star/sauté burners provide broad cooktop capacity for continuous multi-station preparation, supplying the throughput required during peak service periods. Each burner uses standard grates and manual control knobs, enabling chefs to sequence pans and adjust heat quickly for batch cooking and complex menus.
#@@# Dual Oven Configuration#@#
One standard oven and one convection oven sit beneath the cooktop, allowing simultaneous roasting, baking, and holding operations with independent ignition systems. Battery spark ignition on both ovens reduces reliance on building power and accelerates recovery between cycles.
#@@# High Total Output#@#
The range produces 407,000 BTU total, supplying immediate, high-heat recovery for rapid searing and sustained boiling across multiple pots. This power rating supports heavy pans and large-volume production while maintaining program stability under continuous use.
#@@# Commercial-Grade Construction#@#
Stainless steel front, sides, and shelf deliver durable corrosion resistance and simplified sanitation workflows for food service environments. A 22.5" flue riser with heavy-duty shelf integrates ventilation routing and adds useful staging space above the unit.
#@@# Adjustable Support System#@#
Six-inch stainless steel adjustable legs allow precise leveling on uneven floors to preserve safe operation and consistent oven performance. Rapid field adjustment shortens installation time and improves overall equipment stability.
#@@#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 weekly for debris and verify flames burn blue; adjust air shutters when flames yellow. Clean stainless steel surfaces daily using a nonabrasive detergent and soft cloth; remove grates and soak in warm, soapy water before scrubbing. Degrease oven interiors after heavy use and vacuum condenser areas to prevent heat buildup. Tighten gas fittings quarterly and check ignition batteries monthly. Calibrate oven temperatures semiannually for consistent results.