Stop trading speed for control or durability for precision. This commercial gas range delivers consistent heat distribution, heavy-duty construction, and integrated griddle capacity to support continuous high-volume cooking without sacrificing process control or service uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilot before cleaning. Scrape griddle with a flat spatula while warm, then degrease with a 1:50 mild alkali solution; rinse and dry. Remove burner grates and soak in hot, soapy water; brush ports clear with a soft wire brush. Vacuum condenser and backriser to remove grease. Wipe stainless steel surfaces with a non-abrasive cleaner and soft cloth. Inspect seals and thermostatic controls; replace worn parts to prevent failures.#@@#Additional Info#@#Southbend's 4603DC-3TL-NG 60" natural gas range offers 241,000 BTU with four star/saut burners, a 36" griddle, thermostatic controls, standing pilot, battery spark ignition, stainless steel build, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop trading speed for control or durability for precision. This commercial gas range delivers consistent heat distribution, heavy-duty construction, and integrated griddle capacity to support continuous high-volume cooking without sacrificing process control or service uptime.
#@@# Four Burners#@#
Four open burners produce concentrated heat across multiple zones to support simultaneous searing, boiling, and reduction tasks. Operators gain reliable output from each burner, enabling staggered cooking sequences that reduce ticket times and maintain menu consistency.
#@@# Left Griddle#@#
A 36-inch griddle sits to the left of the burners and offers .500-inch plate thickness for even heat retention and minimal warping under continuous use. Chefs achieve uniform contact cooking for proteins and breakfast items while reducing hot spots that create rework.
#@@# Thermostatic Control#@#
Thermostatic controls provide precise temperature regulation for the griddle and oven compartments, preserving recipe integrity across long service periods. Kitchen staff reproduce setpoints quickly, lowering waste and improving yield consistency across shifts.
#@@# Oven And Cabinet#@#
A single standard oven pairs with an enclosed cabinet base and includes one rack, expanding holding and bake functions without occupying additional footprint. Teams gain flexible staging capacity for finishing plates and managing par levels during peak hours.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2-inch flue riser with shelf deliver corrosion resistance and a robust service surface for auxiliary tools. Maintenance crews access lift points and durable materials that reduce repair frequency and sustain professional appearance.
#@@# Installation And Certification#@#
Freestanding natural gas configuration with 6-inch adjustable legs simplifies leveling on uneven floors and aligns to code requirements demonstrated by cCSAus, CSA Flame, CSA Star, and NSF listings.
#@@#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#@#Service teams should inspect burner ports and griddle plate weekly, remove carbon deposits with a brass brush, and verify pilot ignition cycles daily to prevent startup failures. Calibrate thermostatic controls monthly using a traceable thermometer and adjust calibration screws per manufacturer procedure. Clean stainless steel surfaces with neutral detergent and a soft cloth; rinse and dry to prevent spotting. Check door seals and leg fasteners quarterly and tighten as needed.