Built to deliver full service with consistent output, this 60-inch gas range features six star/sauté burners, a 24-inch griddle on the left, and a standard oven, all designed to handle peak-hour demands with precise heat control. Restaurant operators will appreciate how this unit balances throughput and quality while meeting NSF and CSA certifications for commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the Southbend range. Scrape griddle and burner caps; wash with warm, soapy water. Clean oven interior with stainless steel oven cleaner; rinse and dry. Wipe exterior stainless surfaces with mild detergent, rinse, and polish. Vacuum condenser and vent risers monthly to remove grease. Inspect door seals and pilot; replace worn parts. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend's 4603DC-2GL 60" gas range offers 291,000 BTU with six burners, a 24" griddle, manual controls, a standard oven, a cabinet base, and adjustable legs. Stainless steel surfaces and NSF/CSA listings ensure compliance and serviceability.#@@#General Info#@#Description #@#
Built to deliver full service with consistent output, this 60-inch gas range features six star/sauté burners, a 24-inch griddle on the left, and a standard oven, all designed to handle peak-hour demands with precise heat control. Restaurant operators will appreciate how this unit balances throughput and quality while meeting NSF and CSA certifications for commercial kitchens.
#@@# Burners Performance.#@#
The six star/sauté burners provide intense, immediate heat across the cooktop, enabling simultaneous high-volume production. Operators can achieve consistent searing and rapid boil times, while manual controls allow for direct adjustments at each station.
#@@# Left Griddle Section.#@#
The 24-inch griddle on the left incorporates a 1/2" thick plate for heavy use and even heat distribution. Chefs can efficiently manage flat-top tasks such as pancakes and grilled sandwiches on a surface designed for long shifts without warping.
#@@# Oven Capacity.#@#
A standard oven with battery spark ignition offers backup baking and roasting capacity below the range, allowing for concurrent oven and stovetop workflows. Technicians can easily access the cavity for routine cleaning, and the included rack accommodates common sheet pan profiles.
#@@# Stainless Exterior.#@#
The stainless steel front, sides, shelf, and flue riser resist corrosion and simplify sanitation procedures in busy kitchens. Staff can minimize downtime on maintenance, while the visible finish enhances professional presentation in open kitchen environments.
#@@# Vent and Shelf.#@#
The 22-1/2 inch flue riser with a high shelf organizes back-of-house staging and supports ventilation clearance requirements. Line cooks can place pans and small tools on the shelf, maintaining an efficient workline and reducing foot traffic during service.
#@@# Stability and Installation.#@#
Six-inch adjustable legs allow for precise leveling on uneven floors and secure freestanding installation in restaurants and institutional kitchens.
#@@#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 flame efficiency on the Southbend 4603DC-2GL. Clean the 24" griddle daily with a scraper while warm, then apply a thin oil layer to prevent corrosion. Degrease oven interior and racks weekly using nonabrasive detergent and rinse thoroughly. Check gas connections and standing pilot monthly for leaks using approved leak solution; tighten fittings if necessary. Calibrate thermostat quarterly and verify 291,000 BTU output.