Stop sacrificing production capacity for control. This 60-inch natural gas restaurant range delivers sustained thermal power and versatile cooktop options to support continuous service without compromising consistency. Operators will appreciate the combination of high BTU output, a full griddle lane, and a standard oven that together handle simultaneous tasks across prep, cook, and hold operations effectively.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the Southbend range to cool. Scrape griddle and remove burner grates; soak grates and rack in warm, soapy water. Wipe stainless surfaces with mild detergent and a soft cloth; avoid abrasive pads. Clean oven interior with manufacturer-approved cleaner and remove debris from flue riser. Vacuum condenser area and check burners for clogs. Dry all components before reconnecting gas to prevent corrosion and ensure safe operation.#@@#Additional Info#@#Southbend's 4603DC-3GR-NG 60" natural gas range offers 241,000 BTU, four star/sauté burners, a 36" griddle, 1 oven with battery spark ignition, cabinet base, 22-1/2" flue riser, stainless steel, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing production capacity for control. This 60-inch natural gas restaurant range delivers sustained thermal power and versatile cooktop options to support continuous service without compromising consistency. Operators will appreciate the combination of high BTU output, a full griddle lane, and a standard oven that together handle simultaneous tasks across prep, cook, and hold operations effectively.
#@@# Burners With Griddle#@#
Four star/sauté burners provide concentrated heat for rapid searing and precise simmering, while the integrated 36-inch griddle on the right expands flat-top cooking capacity. This arrangement allows staff to run multiple cooking methods concurrently, reducing ticket times and centralizing workflow on a single footprint, enhancing efficiency.
#@@# Heavy-Duty Griddle Plate#@#
The griddle features a 0.500-inch plate thickness that maintains even heat across the surface and resists warping under continuous use. Chefs will achieve consistent browning and reduced cold spots during peak service, which lowers rework and scrap, ensuring high-quality results.
#@@# High Total Output#@#
A combined rating of 241,000 BTU supplies aggressive thermal energy for high-volume kitchens and supports heavy-duty sautéing, boiling, and griddle work without lag. Managers gain throughput predictability that aligns with rush-period demand profiles, optimizing kitchen operations.
#@@# Oven And Cabinet Base#@#
The unit incorporates one standard oven and a cabinet base with a single rack, enabling simultaneous baking, roasting, or holding while freeing the top for active cook tasks. Staff can stage pans within the cabinet for quick changeover and efficient mise en place, streamlining workflow.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and shelf deliver durable corrosion resistance and simplify daily sanitation routines in compliance-driven operations.
#@@#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 for debris; remove grates and scrub with a nonabrasive brush, then rinse and dry thoroughly. Drain oven and wipe interior weekly with mild detergent; avoid bleach. Vacuum condenser area and clean flue riser shelf monthly to maintain venting. Verify door seal integrity and adjust 6" legs to level equipment each shift. Test standing pilot and battery spark ignition per manufacturer intervals and record service dates for CSA and NSF compliance.