Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated heat output and sustained uptime for busy kitchens that require simultaneous high-capacity cooking and reliable service. Designed for continuous operation, the range combines a four-burner cooktop, a 36-inch left griddle, a standard oven, and a cabinet base into a single freestanding footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply before cleaning. Remove grates, burner caps, and oven racks; soak in warm, soapy water and scrub. Wipe stainless front, sides, shelf, and griddle with mild detergent and soft cloth. Clean flue riser and vent area to prevent grease buildup. Degrease oven cavities and check seals. Rinse and dry all parts; reassemble and restore gas. Regular cleaning prevents contamination, fires, higher bills, equipment failure, and failed inspections.#@@#Additional Info#@#Southbend’s 4603DC-3GL-NG 60" natural gas range delivers 241,000 BTU with four burners, a 36" griddle, standard oven, stainless steel front, cabinet base, 22½" flue riser, 6" adjustable legs, and NSF, cCSAus, CSA Flame, and CSA Star certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated heat output and sustained uptime for busy kitchens that require simultaneous high-capacity cooking and reliable service. Designed for continuous operation, the range combines a four-burner cooktop, a 36-inch left griddle, a standard oven, and a cabinet base into a single freestanding footprint.
#@@# Burners With Griddle#@#
Four star/sauté burners provide distributed 241,000 BTU power for rapid boil-off and searing, while a 36-inch griddle on the left yields continuous flat-top production for proteins and pans. Operators gain immediate temperature response and consistent surface heat across multiple pans and the griddle with manual control for direct adjustments.
#@@# Stainless Construction#@#
A stainless steel front, sides, shelf, and riser deliver corrosion resistance and simplified cleaning in commercial environments. Food service staff maintain sanitary surfaces with routine wipe-downs, reducing downtime for maintenance and preserving appearance under heavy use.
#@@# Standard Oven Capacity#@#
A single standard oven with battery spark ignition supports baking, roasting, and holding tasks that run concurrently with stovetop operations. Chefs expand menu flexibility by staging full-size pans while the upper cooktop maintains high-volume production.
#@@# Cabinet Base Storage#@#
An integrated cabinet base provides accessible storage for sheet pans, utensils, and cookware, keeping staging items adjacent to the cooking line. Kitchen teams reduce travel distance between prep and cook stations, improving throughput and ergonomics.
#@@# Backriser With Shelf#@#
A 22-1/2-inch flue riser includes a hi-shelf that elevates staging and keeps frequently used containers within reach while venting aligns with commercial ductwork. Crew members place prepped pans and tools on the shelf to speed plating and reduce clutter on the main surface.
#@@#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 weekly and remove debris to maintain consistent flame and heat output. Clean the 1/2" griddle plate after each service with a scraper and warm water; apply light oil when cool to prevent corrosion. Vacuum condenser and vents monthly to ensure proper airflow through the backriser with hi-shelf. Verify door seals and oven operation; replace faulty parts immediately. Schedule annual CSA and NSF compliance inspections to sustain safety and performance.