Stop sacrificing throughput for control. This 60-inch, gas-powered restaurant range delivers 196,000 BTU of combined output and a griddle-burner configuration that supports simultaneous high-temperature searing and continuous griddle production. Operators gain precise thermostatic control while maintaining durable stainless steel surfaces designed for commercial traffic.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates and clean with warm, soapy water; scrub griddle with a non-abrasive pad and mild degreaser. Wipe burners and stainless surfaces with a soft cloth and approved cleaner. Clean condenser and vents to prevent grease buildup. Inspect seals, thermostatic controls, and cabinet interiors; replace damaged parts. Dry all components before restoring gas and power to maintain safety and efficiency.#@@#Additional Info#@#Southbend 4603CC-3TR 60" gas range offers 196,000 BTU with four star/sauté burners and a 36" griddle.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch, gas-powered restaurant range delivers 196,000 BTU of combined output and a griddle-burner configuration that supports simultaneous high-temperature searing and continuous griddle production. Operators gain precise thermostatic control while maintaining durable stainless steel surfaces designed for commercial traffic.
#@@# Four Burners#@#
Four open star/sauté burners produce concentrated heat for rapid boiling and searing tasks, supporting multiple pans at once. Chefs achieve consistent flame response and straightforward maintenance with lift-off grates and accessible ports.
#@@# Right Griddle#@#
A 36-inch griddle integrates with the burner bank to expand flat-top capacity for high-volume grilling and breakfast service. Thermostatic regulation maintains plate temperature and reduces product variance across production runs.
#@@# Thermostatic Controls#@#
Thermostatic knobs provide repeatable temperature settings and minimize output drift during long shifts. Line cooks maintain target heat levels without continual adjustment, improving consistency across batches.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and high riser resist corrosion and clean with standard commercial detergents. Kitchen staff reduce downtime for surface repair and preserve a professional appearance under heavy use.
#@@# Two Cabinets#@#
An integrated base with two cabinets creates storage for pots, pans, and service trays directly beneath the cooking surface. Managers recoup kitchen footprint by consolidating storage and workflow adjacent to the heat source.
#@@# Commercial Compliance#@#
This freestanding unit meets NSF and CSA certifications and ships with a 22-1/2 inch flue riser with a hi-shelf to facilitate ventilation and pass-through service. Purchasing teams receive equipment that aligns with regulatory expectations and integrates into existing natural gas 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#@#Inspect burners weekly and remove debris to maintain consistent flame and heat distribution. Clean griddle surface after each service using approved cleaners and a 1/2" scraper; season griddle per manufacturer instructions. Degrease stainless steel front and sides with a neutral pH detergent and soft cloth. Verify thermostatic controls for accurate setpoints monthly and calibrate when readings deviate. Tighten gas fittings quarterly and check for leaks using a soap solution.