Stop trading uptime for capacity. This 60" natural gas restaurant range combines four non-clog burners, a 36" charbroiler, a standard oven, and two cabinets into one freestanding unit designed for high-volume kitchens. It delivers 204,000 BTU of output and stands on 6" adjustable legs for stability and leveling.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow unit to cool. Remove grates and charbroiler plates; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with mild detergent and a soft cloth. Clean oven interior with approved oven cleaner; rinse and dry. Vacuum condenser and backriser area to remove grease buildup. Inspect seals and burners; tighten or replace parts as needed. Perform weekly deep clean to prevent fires, stop sickness, reduce energy use, and avoid breakdowns.#@@#Additional Info#@#The Southbend 4603DC-3CR-NG 60" Gas Range offers 204,000 BTU, four burners, a 36" charbroiler, oven, cabinet, stainless steel build, 22.5" flue riser, adjustable legs, CSA/NSF certifications, and freestanding setup.#@@#General Info#@#Description #@#
Stop trading uptime for capacity. This 60" natural gas restaurant range combines four non-clog burners, a 36" charbroiler, a standard oven, and two cabinets into one freestanding unit designed for high-volume kitchens. It delivers 204,000 BTU of output and stands on 6" adjustable legs for stability and leveling.
#@@# Four Non-Clog Burners#@#
Non-clog orifices and wavy grates ensure consistent flame distribution under heavy use. Chefs gain manual control for boiling, searing, and reducing, while maintenance intervals extend due to less debris buildup.
#@@# 36 Inch Charbroiler#@#
The 36" charbroiler provides radiant heat for grilling proteins at scale. It delivers restaurant-grade char and consistent cook times while saving space compared to separate grilling stations.
#@@# Standard Oven Capacity#@#
The full-size oven below supports roasting, baking, and holding without cross-traffic to other equipment. Workflow efficiency improves by staging pans and trays within the same module used for stovetop cooking.
#@@# Two Enclosed Cabinets#@#
Two cabinets beneath the surface store pans, utensils, and bulk ingredients near the cookline. Teams reduce transit time and maintain organized mise en place, boosting throughput and safety during peak service.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and provide sanitary surfaces for commercial use. Cleaning and sanitization cycles are faster, meeting NSF and CSA certifications.
#@@# Backriser With Hi-Shelf#@#
A 22-1/2" flue riser with shelf offers elevated storage and integrates with hooded systems. It aligns with exhaust infrastructure while freeing counter space for prep and plating.
Unit dimensions support robust installations: 60.75" width, 34" depth, 59.5" height with riser, and a gross weight of 1,075 pounds. The freestanding design and manual controls simplify servicing.
#@@#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 and clear debris from wavy grates to maintain consistent flame and heat output. Clean charbroiler grates and grease tray after each service; remove standing pilot soot weekly with a brass brush. Wipe stainless steel front, sides and shelf with mild detergent and soft cloth; rinse and dry to prevent corrosion. Verify oven door seal integrity and cabinet hinges monthly. Schedule professional inspection for gas connections and regulator annually.