Stop sacrificing throughput for precise control. This 60.75-inch gas restaurant range delivers concentrated power where your kitchen demands it, combining a 228,000 BTU output with configurable charbroiler capacity and integrated storage to streamline service during peak periods. Operators gain rapid heat recovery, consistent cooking surfaces, and durable stainless construction engineered for continuous commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Remove grates and charbroiler plates; soak in soapy water and scrub with a non-abrasive pad. Wipe stainless steel surfaces with mild detergent and a soft cloth; rinse and dry to prevent corrosion. Clean oven interior with approved degreaser and a nylon brush. Vacuum condenser and backriser vent to remove grease. Inspect seals and burners; replace worn parts. Regular cleaning prevents fire, illness, higher bills, and equipment failure.#@@#Additional Info#@#Southbend’s 4603CC-3CL 60.75" gas range delivers 228,000 BTU with four star/sauté burners and a 36" charbroiler, stainless steel front, two cabinets, a 22.5" flue riser, 6" adjustable legs, manual controls, CSA and NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for precise control. This 60.75-inch gas restaurant range delivers concentrated power where your kitchen demands it, combining a 228,000 BTU output with configurable charbroiler capacity and integrated storage to streamline service during peak periods. Operators gain rapid heat recovery, consistent cooking surfaces, and durable stainless construction engineered for continuous commercial use.
#@@# Charbroiler Top#@#
The left-side 36-inch charbroiler provides direct radiant heat for searing and char applications, enabling consistent color and flavor on proteins across repeated cycles. Chefs maintain setpoint temperatures rapidly thanks to robust burner input and standard grates that resist warping under heavy use.
#@@# Four Star/Sauté Burners#@#
Four star-style sauté burners produce concentrated flame intensity for rapid pan work and high-heat reductions, improving throughput for pan-forward stations. Manual controls let staff modulate output precisely, reducing cycle times and delivering repeatable results for stocks, sauces, and sautéed items.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and shelf deliver corrosion resistance and simplify sanitation workflows in regulated environments. The welded components and 6-inch adjustable legs provide stable alignment and straightforward cleaning beneath the unit.
#@@# Integrated Storage Cabinets#@#
Two enclosed base cabinets supply protected storage for small wares and service supplies, reducing trips across the kitchen and keeping auxiliary tools near the cooking line. Cabinets improve staging efficiency while preserving footprint for active workstations.
#@@# Backriser With Shelf#@#
A 22.5-inch flue riser includes a hi-shelf that creates an elevated staging area for pans, plates, or hold trays, optimizing vertical space on busy lines. The riser channels heat and exhaust clear of the work surface, preserving operator clearance and organizing plating flow.
#@@#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 and remove debris to preserve consistent flame and heat output. Clean charbroiler grates after each service by scraping and degreasing; soak removable parts in hot water with detergent and rinse thoroughly. Wipe stainless steel surfaces with a soft cloth and neutral cleaner; avoid abrasive pads. Verify gas connections and manual controls monthly for leaks and proper operation. Calibrate thermostat annually and service by certified CSA technicians.