For high-volume kitchens needing reliable throughput and consistent service, this 60" natural gas restaurant range offers concentrated power and practical functionality across a full cooking surface. It delivers 356,000 BTU total output, with nine burners arranged in task-specific groups for simultaneous high-capacity production and precise manual control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let it cool. Soak grates and burner caps in soapy water, then scrub with a non-abrasive pad. Wipe the stainless steel exterior with mild detergent, following the grain. Clean the oven with approved cleaner and wash the rack separately. Vacuum the condenser and vent riser to remove buildup. Check seals and knobs; replace if damaged. Dry all parts fully before reconnecting gas and power for safety.#@@#Additional Info#@#The Southbend 4603DC-5L-NG 60" Gas Range offers 356,000 BTU, nine burners, oven, cabinet base, stainless steel build, 22.5" flue riser, hi-shelf, adjustable legs, CSA/NSF certified, freestanding, manual controls, and one rack.#@@#General Info#@#Description #@#
For high-volume kitchens needing reliable throughput and consistent service, this 60" natural gas restaurant range offers concentrated power and practical functionality across a full cooking surface. It delivers 356,000 BTU total output, with nine burners arranged in task-specific groups for simultaneous high-capacity production and precise manual control.
#@@# Non-Clog Front Burners#@#
Three front-left non-clog burners ensure continuous operation under heavy use, minimizing downtime from maintenance. These burners resist debris interruptions, maintaining consistent heat for high-turn applications without frequent cleaning.
#@@# Pyromax Rear Burners#@#
Two rear-left Pyromax burners provide rapid recovery and sustained high heat for large pots and continuous simmering. Chefs benefit from consistent thermal response that supports batch cooking and reduces cycle times.
#@@# Star Saut Burners#@#
Four star/saut burners on the right offer broad heat coverage and versatile simmer-to-sear capability for multiple pans. This setup maximizes surface space for sauté stations and faster ticket throughput.
#@@# Standard Oven Included#@#
A standard oven with battery spark ignition adds dependable baking and roasting capacity beneath the range, enhancing menu flexibility without extra equipment. It includes one rack and operates with standing pilot reliability for predictable startup.
#@@# Stainless Exterior Construction#@#
The stainless steel front, sides, shelf, and backriser provide a corrosion-resistant finish that withstands rigorous cleaning and daily wear. Durable surfaces simplify sanitation and preserve appearance in regulated foodservice environments.
#@@# Serviceable Installation Features#@#
Designed with 6" adjustable legs, the unit incorporates a flue riser with hi-shelf for ventilation and storage. It accommodates uneven floors and integrates seamlessly with backline layouts. Certified by CSA and NSF, it meets safety and sanitation standards.
#@@#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#@#To maintain the Southbend 4603DC-5L-NG range:
- Inspect and clean burner ports weekly to prevent clogs and ensure even flames.
- Soak grates in warm, soapy water; dry before reassembly.
- Vacuum and wipe around pilots monthly for reliable ignition.
- Clean stainless surfaces with a damp cloth and mild detergent; avoid abrasives.
- Check gas connections quarterly; verify pressure meets specs.
- Grease hinges lightly; replace worn seals.
- Level unit; secure legs.