Stop sacrificing throughput for control. This 60.75-inch gas restaurant range combines intense output with precise manual controls to handle continuous service while maintaining consistent cooking performance. Designed for professional kitchens, it delivers 276,500 BTU of heating capacity and a layout that supports simultaneous high-volume tasks without compromising workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates and racks; soak in soapy water. Scrape griddle and broiler surfaces with a non-metallic scraper, then apply a mild degreaser and wipe with a soft cloth. Vacuum vents to remove grease buildup. Clean the oven interior with a non-abrasive cleaner and rinse. Inspect seals and pilots; replace worn parts. Dry all components before restoring gas and power. Regular cleaning prevents contamination, fires, inefficiency, and costly repairs.#@@#Additional Info#@#Southbend's 4603DC-2RR 60.75" gas range offers 276,500 BTU with six burners, a griddle, broiler, standard oven, cabinet base, and one rack.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75-inch gas restaurant range combines intense output with precise manual controls to handle continuous service while maintaining consistent cooking performance. Designed for professional kitchens, it delivers 276,500 BTU of heating capacity and a layout that supports simultaneous high-volume tasks without compromising workflow.
#@@# Six Burner Array#@#
Six star/saute burners provide concentrated heat across multiple pots and pans, enabling chefs to run several high-heat operations concurrently. The manual control knobs give direct, immediate modulation of flame for repeatable results during front-of-house rushes.
#@@# Raised Griddle Section#@#
A raised griddle and broiler assembly offers a flat-top cooking surface and high-temperature broiling in one footprint, allowing teams to sear proteins and caramelize items without moving equipment. The 1/2-inch plate thickness ensures durable heat retention and even surface temperatures under continuous use.
#@@# Integrated Oven And Cabinet#@#
The unit includes a standard oven and a cabinet base with one rack, creating combined cooking and storage capacity beneath the top work area. This arrangement reduces transfer times between cooking and holding, supporting faster plating and streamlined kitchen ergonomics.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and hi-shelf deliver corrosion resistance and simplified sanitation routines in commercial environments. The 6-inch adjustable legs permit leveling on uneven floors, preserving stability and ensuring consistent burner alignment.
#@@# High BTU Output#@#
With a total rating of 276,500 BTU, the range meets the demands of high-volume institutions such as hospitals, universities, and large restaurants. The natural gas configuration provides resilient, continuous power for extended service periods without significant performance degradation.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris with a soft brush to maintain consistent flame distribution on the Southbend 4603DC-2RR. Clean griddle plates after each shift using approved scrapers and degreasers; neutralize residues and apply a light oil coating to prevent corrosion. Verify oven door gasket integrity monthly and tighten hinge hardware as needed. Schedule annual CSA-certified service for gas pressure checks and pilot assembly calibration.