When service volume climbs and consistency matters, this 60-inch gas restaurant range delivers concentrated cooking power and proven reliability. Operators gain 388,000 BTU of combined heat across nine burners and dual ovens to sustain continuous production without performance drop. Kitchen staff benefit from a robust stainless exterior and adjustable support that maintain alignment and hygiene in demanding environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the appliance before cleaning. Remove grates and burners; soak in warm, soapy water and scrub. Wipe stainless steel front, sides, and shelf with mild detergent and soft cloth; rinse and dry to prevent corrosion. Clean oven interiors after cooling with approved cleaner; remove racks, wash, dry, and replace. Clear flue riser and hi-shelf of grease. Inspect gaskets and seals; replace if worn.#@@#Additional Info#@#Southbend’s 4603AD-6R 60" gas range offers 388,000 BTU from nine burners, a standard oven, and a convection oven. It features a stainless steel exterior, 22-1/2" flue riser with shelf, four racks, 6" adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
When service volume climbs and consistency matters, this 60-inch gas restaurant range delivers concentrated cooking power and proven reliability. Operators gain 388,000 BTU of combined heat across nine burners and dual ovens to sustain continuous production without performance drop. Kitchen staff benefit from a robust stainless exterior and adjustable support that maintain alignment and hygiene in demanding environments.
#@@# Nine High-Output Burners#@#
Nine burners provide distributed heat across the full 60-inch cooktop, enabling simultaneous searing, boiling, and reduction tasks. Chefs maintain production flow by staging multiple pots and pans without sacrificing individual flame control.
#@@# Dual Oven Configuration#@#
A standard oven pairs with a convection oven to separate slow roasting from rapid baking, improving scheduling flexibility during peak service. Teams reduce wait times by running independent programs for proteins and baked goods.
#@@# 388000 BTU Capacity#@#
A total rated output of 388,000 BTU supplies rapid recovery and sustained high temperatures for full kitchen loads. Managers avoid bottlenecks during service windows by relying on steady heat delivery across the range.
#@@# Stainless Steel Construction#@#
Stainless front, sides, shelf, and riser resist corrosion and allow for fast sanitation between shifts, supporting compliance with commercial standards. Maintenance teams perform surface cleaning quickly while preserving a professional appearance.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs permit precise leveling on uneven floors, ensuring stable equipment operation and consistent cooking results. Technicians align the range to optimize gas connections and airflow under heavy load.
#@@# Integrated Flue Riser#@#
A 22-1/2 inch flue riser with a hi-shelf organizes ventilation and provides staging space for pans or utensils near the cook line. Installation crews benefit from a compact vent solution that preserves back-of-house workflow.
#@@#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 daily; remove debris and tighten connections to maintain consistent flame and 388,000 BTU output. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth after each service period. Degrease ovens weekly; remove and soak racks in warm, soapy water. Verify calibration of manual controls monthly and adjust per manufacturer guidance. Level unit and confirm 6" adjustable legs lock securely. Schedule CSA/NSF compliance checks annually.