Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers concentrated power across six star/sauté burners and a raised griddle/broiler combination, enabling continuous production without compromising cook quality. Operators gain predictable heat distribution, robust construction, and integrated storage in a single freestanding unit designed for demanding commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow cool down before cleaning. Scrape griddle debris, then apply degreaser and scrub with non-abrasive pad. Rinse surfaces with clean water and dry with lint-free cloth. Clean burners and ports with brush; clear vent flues and condenser coils to improve efficiency. Empty and wash cabinets; inspect door seals and hinges. Perform daily wipe-downs and weekly deep cleans to reduce bacteria, lower fire risk, cut energy use, and extend equipment life.#@@#Additional Info#@#Southbend's 4603CC-2RR 60" gas range delivers 231,500 BTU with six star/sauté burners, a raised griddle/broiler, two cabinets, and a 22-1/2" flue riser. It features stainless steel front, adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers concentrated power across six star/sauté burners and a raised griddle/broiler combination, enabling continuous production without compromising cook quality. Operators gain predictable heat distribution, robust construction, and integrated storage in a single freestanding unit designed for demanding commercial kitchens.
#@@# Front Surface#@#
The stainless steel front and sides deliver a durable, cleanable surface that resists corrosion and daily wear. Designers specified this finish to simplify sanitation protocols and maintain a professional appearance under continual use.
#@@# Burner Configuration#@#
Six star/sauté burners provide high-intensity output for simultaneous high-heat tasks, totaling 231,500 BTU across the range. Chefs obtain rapid temperature response and the capacity to run multiple pans without performance loss.
#@@# Griddle Performance#@#
A raised griddle/broiler combination with a 1/2" plate thickness offers even heat transfer for searing and broiling applications. Staff achieve consistent browning and reduced hot spots, improving product uniformity across large batches.
#@@# Control Interface#@#
Manual controls enable direct, tactile adjustment for precise flame management during service peaks. Line cooks can set and modify output quickly, minimizing recovery time between menu cycles.
#@@# Storage Base#@#
Two cabinets integrated beneath the cooking surface provide accessible storage for pots, pans, and supplies, reducing steps and improving workflow efficiency. Kitchen teams maintain organization while protecting utensils from floor contamination.
#@@# Ventilation Shelf#@#
A 22-1/2" flue riser with a hi-shelf creates elevated ventilation clearance and adds a shelf for staging plates or tools. Supervisors benefit from a compact footprint that integrates staging and vent requirements without additional infrastructure.
#@@#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#@#Follow the manufacturer schedule to inspect burners, valves, and gas connections weekly; tighten fittings and replace damaged gaskets immediately. Scrub griddle plate with a grill brick after each service cycle and season with a thin layer of oil to prevent corrosion. Clean grease traps and condensate channels daily to avoid buildup. Level the unit and verify 6" adjustable legs for stability monthly. Calibrate thermostat and verify pilot flame stability per CSA and NSF recommendations.