Built for busy kitchens, this 60" natural gas restaurant range delivers concentrated thermal output across burners, griddle, and oven for high-volume production. Producing 291,000 BTU total, it enables simultaneous searing, griddling, and baking without performance loss. Operators maintain consistent temperature with thermostatic controls and a standing pilot for immediate recovery.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn gas off and cool unit. Remove grates and clean griddle with scraper, then wash with warm, soapy water. Wipe burners and stainless steel surfaces using non-abrasive cleaner; rinse and dry. Vacuum oven cavity and clean racks with degreaser; inspect and clean pilot and spark areas. Clean backriser, vent and condenser paths to prevent grease buildup. Reassemble parts, test thermostatic controls and lighting. Perform weekly deep clean to reduce fire risk and extend equipment life.#@@#Additional Info#@#Southbend's 4603DC-2TL-NG 60" Natural Gas Range delivers 291,000 BTU with six burners, 24" griddle, thermostatic controls, stainless steel front, cabinet base, 22½" flue riser, adjustable legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Built for busy kitchens, this 60" natural gas restaurant range delivers concentrated thermal output across burners, griddle, and oven for high-volume production. Producing 291,000 BTU total, it enables simultaneous searing, griddling, and baking without performance loss. Operators maintain consistent temperature with thermostatic controls and a standing pilot for immediate recovery.
#@@# Six Star Burners#@#
Six open star burners provide even flame distribution for multiple pots and pans. Each burner supports rapid temperature changes essential for sauté stations and high-throughput cooking.
#@@# Left Griddle Plate#@#
A 24" griddle on the left offers a flat-top cooking area for burgers, eggs, and proteins. The 1/2" plate thickness ensures thermal mass, reducing hot spots and improving consistency during service.
#@@# Thermostatic Controls#@#
Thermostatic regulation allows precise setpoints for griddle and oven zones, minimizing variation across cycles. Staff maintain target temperatures with less monitoring, improving reliability.
#@@# Standard Oven And Cabinet#@#
A full-size oven with a cabinet base expands menu flexibility for roasting, baking, and holding. The oven includes battery spark ignition for dependable light-off and ships with one rack for load planning.
#@@# Stainless Steel Construction#@#
Front, sides, shelf, and backriser use stainless steel to resist corrosion and simplify sanitation. Smooth surfaces speed cleaning and support compliance with NSF requirements in foodservice environments.
#@@# Service And Vent Integration#@#
A 22-1/2" flue riser with hi-shelf integrates venting and provides elevated storage for steam tables or equipment. The product qualifies for the manufacturer’s Service First program and meets cCSAus, CSA Flame, CSA Star, and NSF certifications for institutional use.
#@@#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 and griddle daily; remove debris and carbon buildup with a nonabrasive brush and mild detergent. Verify pilot and spark ignition operate before each shift; tighten connections and replace defective electrodes immediately. Clean oven cavity weekly, removing racks and soaking in warm, soapy water. Polish stainless steel surfaces with approved cleaner and soft cloth. Check door seals and 6" adjustable legs monthly; level unit and document maintenance actions.