Stop sacrificing throughput for control. This commercial gas range delivers consistent high-output cooking across multiple stations while maintaining precise manual control for each function. Designed for heavy use in restaurants, hotels, campuses, and hospitals, this unit supports continuous service with robust construction and service-minded certification.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Remove grates and wash in hot, soapy water; scrub burners with a non-metal brush and rinse. Wipe stainless surfaces with mild detergent; avoid abrasive pads. Clean oven interior with manufacturer-approved cleaner; scrape carbon with a plastic scraper. Vacuum flue riser and condenser areas; check for grease build-up. Dry all parts completely. Reassemble and test pilot and controls. Clean weekly and after heavy use to prevent fires, contamination, and breakdowns.#@@#Additional Info#@#Southbend’s 4603CC-7R 60" gas range offers 292,000 BTU from eight manual burners: four star/sauté and four pyromax units.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial gas range delivers consistent high-output cooking across multiple stations while maintaining precise manual control for each function. Designed for heavy use in restaurants, hotels, campuses, and hospitals, this unit supports continuous service with robust construction and service-minded certification.
#@@# Eight Burners#@#
Eight burners supply the primary high-heat capacity, yielding broad simultaneous cooking capability for large-volume operations. Operators gain immediate access to 292,000 BTU total output, enabling rapid searing, boiling, and sauté cycles without bottlenecking service.
#@@# Mixed Burner Types#@#
Four star/sauté burners and four pyromax burners provide targeted heat profiles for varied cooking techniques. Chefs receive focused flame control for delicate sauté work and intense, direct heat where fast evaporation or high-temperature searing matters.
#@@# Integrated Cabinets#@#
Two cabinets in the base add dry storage and support for mise en place close to the cooking surface. Kitchen staff reduce trips across the line, improving station organization and lowering service times.
#@@# Backriser Shelf#@#
A 22-1/2" flue riser with a hi-shelf creates elevated storage and a routing point for ventilation while keeping frequently used pans and tools within reach. Line cooks preserve counter space and maintain an efficient reach zone for rapid plating.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf deliver corrosion resistance and ease of sanitation in demanding commercial environments. Maintenance teams clean surfaces quickly and retain a professional appearance under continuous use.
#@@# Adjustable Support#@#
Six-inch adjustable legs stabilize the range on uneven floors and allow compliance with local clearance requirements. Service crews level the unit precisely to ensure safe operation and alignment with adjacent equipment.
#@@#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 debris and remove carbon buildup using a brass brush and mild solvent to maintain stable heat output. Verify gas connections and manual valves weekly; tighten fittings and replace worn gaskets immediately. Clean stainless steel surfaces with nonabrasive detergent and microfiber cloth to prevent corrosion. Level the unit and set 6" adjustable legs to specified height; check flue riser clearance monthly. Calibrate thermostats per CSA and NSF intervals.