Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines high thermal output with targeted cooking zones, ensuring consistent service and dish quality even under heavy demand. Operators benefit from a versatile platform that integrates charbroiling and open-flame cooking while ensuring reliability and compliance with safety codes.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool fully. Remove grates and charbroiler plates; soak in hot soapy water. Scrape grease trays and wipe interior with a mild degreaser, rinsing with clean water. Clean stainless steel surfaces with non-abrasive cleaner and a soft cloth. Vacuum condenser and backriser areas weekly to remove dust and grease. Check seals and burners; replace worn parts. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and extends equipment life.#@@#Additional Info#@#Southbend's 4603CC-3CR-NG 60" natural gas range offers 204,000 BTU with four burners, a 36" charbroiler, two cabinets, and a 22-1/2" flue riser; stainless steel, CSA and NSF certified, manual controls, freestanding, 6" legs, 1075 pounds.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines high thermal output with targeted cooking zones, ensuring consistent service and dish quality even under heavy demand. Operators benefit from a versatile platform that integrates charbroiling and open-flame cooking while ensuring reliability and compliance with safety codes.
#@@# Four Powerful Burners#@#
Operators enjoy four non-clog open burners that provide robust heat for rapid boiling and searing. Each burner features independent manual control, allowing staff to quickly adjust heat zones during peak periods.
#@@# Integrated Charbroiler Section#@#
A 36-inch charbroiler on the right side offers continuous grilling capacity within the same footprint, eliminating the need for separate grill equipment. Chefs can grill proteins directly adjacent to range burners, streamlining ticket flow and reducing transfer time.
#@@# Heavy-Duty Construction#@#
The stainless steel front, sides, and shelf resist corrosion and simplify daily sanitation procedures in high-use kitchens. Manufacturers utilize commercial-grade materials that withstand frequent cleaning while maintaining a professional appearance.
#@@# Storage Base Cabinets#@#
Two cabinet compartments beneath the cooking surface provide secure storage for pans, tools, and fuel connectors, enabling organized back-of-house workflows. Staff can quickly access supplies while protecting items from kitchen traffic and contaminants.
#@@# High-Volume Heat Output#@#
The unit generates a total of 204,000 BTU, supporting multiple simultaneous cooking tasks without loss of output, thus sustaining temperature under continuous load. Kitchens achieve faster recovery times and consistent results during busy shifts.
#@@# Service-Focused Design#@#
A 22-1/2 inch flue riser with a hi-shelf enhances ventilation routing and offers elevated staging for pans and plated items, optimizing line ergonomics.
#@@#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 daily for clogged ports and clear debris with a soft brush to maintain consistent flame patterns. Clean charbroiler grates after each service cycle using a scraper and hot water; soak stubborn residue in a mild detergent solution. Wipe stainless steel surfaces with a nonabrasive cloth and approved cleaner; avoid bleach. Verify gas connections and test standing pilot ignition weekly. Adjust legs and level unit quarterly to prevent uneven cooking and wear.