When a kitchen must deliver consistent output under continuous demand, this 60-inch gas restaurant range provides dependable power and versatile cooking zones to meet service peaks without sacrificing control. Operators will notice immediate thermal response across two star/sauté burners and a large left-side griddle, enabling simultaneous high-heat searing and extended griddle use for streamlined line operations. Restaurant managers gain confidence from rugged stainless steel construction and a total 146,000 BTU rating that supports varied menus and prolonged service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and turn off valves before cleaning. Remove grates and wipe burners with warm, soapy water; rinse and dry. Scrape griddle with a flat spatula while warm, then clean with a mild degreaser and rinse. Vacuum condenser and backriser shelf to remove debris. Wipe stainless surfaces with non-abrasive cleaner, then polish. Check and replace seals if worn. Clean weekly; deep clean monthly to prevent fires, extend equipment life, lower bills, and meet CSA and health inspections.#@@#Additional Info#@#Southbend's 4603CC-4GL 60" gas range offers 146,000 BTU, two star/saut burners, a 48" griddle, stainless steel surfaces, two cabinets, a 22-1/2" flue riser with shelf, 6" adjustable legs, .500" griddle plate, and manual controls.#@@#General Info#@#Description #@#
When a kitchen must deliver consistent output under continuous demand, this 60-inch gas restaurant range provides dependable power and versatile cooking zones to meet service peaks without sacrificing control. Operators will notice immediate thermal response across two star/sauté burners and a large left-side griddle, enabling simultaneous high-heat searing and extended griddle use for streamlined line operations. Restaurant managers gain confidence from rugged stainless steel construction and a total 146,000 BTU rating that supports varied menus and prolonged service periods.
#@@# Burners Performance#@#
Two star/sauté burners supply concentrated flame patterns and rapid recovery, allowing chefs to maintain setpoints during heavy use. Engineers designed the burners for direct flame contact and fast boil times, which reduces downtime between ticket cycles.
#@@# Griddle Cooking Area#@#
A 48-inch left plate with .500-inch thickness delivers uniform heat distribution and high retention for continuous contact cooking. Operators can sustain consistent grill marks and even product temperatures across long runs, improving portion quality and throughput.
#@@# Oven And Storage#@#
Two integrated cabinets provide storage and operational utility beneath the cooking surface while the oven section supports common sheet pan sizes for versatile production. Staff will organize tools and pans close to the line, reducing travel time and improving station ergonomics.
#@@# Construction Durability#@#
Full stainless steel front, sides, shelf, and backriser resist corrosion and enable aggressive cleaning protocols required in commercial kitchens. Maintenance teams will inspect fewer failure points and benefit from surfaces that endure daily sanitation cycles.
#@@# Ventilation Assembly#@#
A 22-1/2-inch flue riser with a hi-shelf optimizes exhaust routing and creates a practical shelf above the range for staging small trays and utensils.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain steady flame and consistent heat distribution. Clean griddle plate daily with a scraper while warm, then wipe with a damp cloth and approved degreaser. Descale jets monthly using manufacturer-recommended procedure and verify pilot operation. Tighten gas fittings quarterly and test for leaks with a soap solution. Lubricate control valves annually and level the range using the 6" adjustable legs.