Built for kitchens that demand continuous output without sacrificing control, this 60-inch gas range delivers focused heat distribution and robust construction for sustained commercial use. Operators will rely on ten high-performance star burners to maintain consistent boil and sear across multiple pans, while a total 330,000 BTU rating supports simultaneous high-load cooking across a full line. Facility managers receive compliance reassurance from CSA and NSF certifications and a design that integrates seamlessly into busy backline workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut supply before cleaning the Southbend 4603CC. Remove grates and burners; soak in warm, soapy water, scrub grease with a non-abrasive pad, rinse, and dry. Wipe stainless steel surfaces with mild detergent, then dry to prevent streaks. Clean oven interior and flue riser; vacuum condenser area and check gas fittings for leaks. Reassemble when dry and restore gas. Regular cleaning prevents contamination, fires, inefficiency, equipment failure, and inspection failures.#@@#Additional Info#@#Southbend's 4603CC 60" gas range offers 330,000 BTU with ten star/saut burners, manual controls, two cabinets, a 22-1/2" flue riser with shelf, and 6" adjustable legs; stainless steel, CSA and NSF certified, ensuring commercial kitchen uptime.#@@#General Info#@#Description #@#
Built for kitchens that demand continuous output without sacrificing control, this 60-inch gas range delivers focused heat distribution and robust construction for sustained commercial use. Operators will rely on ten high-performance star burners to maintain consistent boil and sear across multiple pans, while a total 330,000 BTU rating supports simultaneous high-load cooking across a full line. Facility managers receive compliance reassurance from CSA and NSF certifications and a design that integrates seamlessly into busy backline workflows.
#@@# Ten Burner Array#@#
Ten star-style burners provide concentrated heat across a wide cooking surface, enabling simultaneous high-volume production for peak meal periods. Chefs gain reliable temperature stability for searing, boiling, and rapid reductions across multiple pans, ensuring efficiency during service.
#@@# Sustained Heat Output#@#
A combined 330,000 BTU capacity supplies continuous high thermal power to meet heavy service demands without staged cycling. Kitchen teams achieve predictable cook times when running multiple stations concurrently, enhancing overall productivity.
#@@# Stainless Exterior Build#@#
The stainless steel front, sides, and shelf resist corrosion and simplify sanitation routines in regulated environments. Maintenance crews can clean surfaces quickly, reducing downtime between shifts and ensuring a hygienic workspace.
#@@# Versatile Base Storage#@#
Two built-in cabinets offer secure storage for pans, utensils, and consumables adjacent to the cooking zone. Line cooks can reduce travel time to supply items, improving throughput and mise en place organization, which is crucial during busy service periods.
#@@# Integrated Backriser Shelf#@#
A 22-1/2 inch flue riser with an integral shelf provides elevated storage for staging pans and tools while routing exhaust away from the work surface. Line layouts conserve counter space and place essentials within arm's reach, promoting an efficient workflow.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Perform weekly cleaning on burners and grates to prevent carbon buildup and maintain consistent heat transfer. Inspect and tighten gas connections monthly; replace damaged flex lines immediately. Clean stainless steel surfaces with a pH-neutral detergent and soft cloth to avoid surface corrosion. Level the unit and adjust 6" legs to ensure even cooking. Calibrate thermostatic controls quarterly and verify CSA and NSF labels remain visible for compliance.