When service volume demands uncompromised performance, this 60-inch gas restaurant range delivers consistent heat distribution, rapid recovery, and configurable cooking zones to support peak kitchen throughput. The unit pairs a heavy-duty cooking surface with dual oven capacity to handle simultaneous stovetop and oven tasks, reducing cycle time for high-volume menus and institutional food programs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates and burners; soak in warm, soapy water and scrub. Wipe stainless steel with mild detergent, rinse, and dry to prevent corrosion. Clean oven interiors with approved cleaners; remove racks and wash separately. Vacuum condenser and grease traps monthly. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, high bills, equipment failure, and inspection failures.#@@#Additional Info#@#Southbend 4603AD-6L 60" gas Ultimate Restaurant Range offers 388,000 BTU, nine burners, a 1/2" plate, stainless steel front, and a 22-1/2" flue riser.#@@#General Info#@#Description #@#
When service volume demands uncompromised performance, this 60-inch gas restaurant range delivers consistent heat distribution, rapid recovery, and configurable cooking zones to support peak kitchen throughput. The unit pairs a heavy-duty cooking surface with dual oven capacity to handle simultaneous stovetop and oven tasks, reducing cycle time for high-volume menus and institutional food programs.
#@@# Heavy-Duty Burners#@#
Nine commercial-grade burners provide concentrated output across designated zones, including three front star/sauté burners and four star/sauté burners on the right for searing and rapid temperature changes. Two PyroMax rear burners support sustained low-to-medium heating, enabling multiple pans to maintain target temperatures without cross-interference.
#@@# High Thermal Output#@#
The assembly produces 388,000 BTU total, supporting intensive production schedules and fast recovery between batches. Kitchens achieve reduced hold times for large pots and griddles, which improves throughput in cafeterias, hospitals, and busy restaurant lines.
#@@# Dual Oven Configuration#@#
A standard oven plus a convection oven supply sequential and simultaneous baking, roasting, and holding workflows, each controlled by battery spark ignition for reliable light-off. Operators can stage production by oven type, assigning the convection cavity for uniform results while reserving the standard oven for sheet pans and specialty items.
#@@# Stainless Steel Construction#@#
Front, sides, and high shelf exhibit NSF-compliant stainless steel for corrosion resistance and simplified sanitation cycles. The smooth surfaces and lift-off components minimize downtime during cleaning and support consistent compliance with institutional hygiene protocols.
#@@# Adjustable Support System#@#
Six-inch adjustable legs and a 22-1/2-inch flue riser with shelf create a stable, serviceable footprint while providing elevated storage and ventilation routing.
#@@#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 and pilot assembly weekly; remove debris, tighten connections, and verify flame stability to maintain the Southbend 4603AD-6L. Clean stainless steel surfaces with a neutral detergent and soft cloth to prevent corrosion. Vacuum condenser and ventilation pathways monthly and clear the 22-1/2" flue riser shelf of grease. Lubricate control knobs annually, check oven gaskets for wear, and calibrate thermostats semiannually to ensure consistent 388,000 BTU performance.