Built for high-volume kitchens, this 60" natural gas restaurant range delivers concentrated heat and griddle performance to support heavy production with consistency. Operators gain precise thermostatic control over burners and griddle surfaces, while heavy-gauge stainless steel construction simplifies cleaning and resists wear in demanding environments. The design consolidates cooking stations and storage into one freestanding unit, reducing congestion and streamlining workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas line and shut off pilot. Scrape griddle, wash with warm water and degreaser; rinse, dry. Remove burners, brush ports. Clean oven with approved cleaner; rinse, dry. Vacuum condenser, wipe stainless surfaces. Inspect seals, legs; tighten hardware. Regular cleaning removes bacteria, reduces fire risk, lowers energy use, prevents breakdowns, and supports inspections.#@@#Additional Info#@#Southbend 4603DC-4TR-NG 60" natural gas restaurant range delivers 191,000 BTU with two star/sauté burners, 48" right griddle, thermostatic controls, one oven, cabinet base, stainless steel exterior, 6" adjustable legs, NSF certified.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this 60" natural gas restaurant range delivers concentrated heat and griddle performance to support heavy production with consistency. Operators gain precise thermostatic control over burners and griddle surfaces, while heavy-gauge stainless steel construction simplifies cleaning and resists wear in demanding environments. The design consolidates cooking stations and storage into one freestanding unit, reducing congestion and streamlining workflow.
#@@# Controlled Heat Output#@#
Thermostatic controls ensure precise flame and griddle temperature, enabling repeatable results across shifts. Chefs maintain setpoints for simmering, boiling, and searing, reducing product loss from temperature changes.
#@@# Dual Star Burners#@#
Two star burners provide stable ignition and concentrated heat for rapid boiling and searing. The burner design improves heat distribution, speeding up cook times and supporting multiple prep tasks.
#@@# Right Griddle Plate#@#
A 48" griddle plate with .500" thickness ensures even surface temperature under heavy loads and resists warping. Operators achieve consistent heat for proteins and breakfast items without frequent adjustments.
#@@# Integrated Oven And Cabinet#@#
A standard oven with a cabinet base offers baking and holding capacity in one footprint, boosting kitchen throughput. The oven features battery spark ignition for reliable starts, and the included rack optimizes internal staging.
#@@# Serviceable Stainless Surfaces#@#
Stainless steel front, sides, shelf, and a 22-1/2" flue riser with hi-shelf provide durable, cleanable surfaces and elevated storage. Lift-off components allow easy maintenance, minimizing downtime during peak hours.
#@@# Adjustable Stability System#@#
Six-inch adjustable legs ensure leveling on uneven floors, maintaining safe operation and consistent cooking heights. The freestanding design simplifies installation and relocation.
#@@#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 and soak grates in warm, soapy water, then dry before reinstalling. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth, following grain to avoid scratches. Flush oven interior weekly; check and replace oven gasket if damaged. Vacuum condenser area and verify air clearance at the 22-1/2" flue riser. Test thermostatic controls and standing pilot monthly and document findings.