Stop trading throughput for control. This 60-inch natural gas restaurant range delivers concentrated power and consistent heat distribution to maintain production during peak service while meeting strict safety and certification standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply and cool surfaces. Remove grates, burners, and racks; wipe debris. Use mild detergent and warm water; scrub with a non-abrasive pad. Clean burner ports with a soft brush and dry. Degrease oven interior, vents, and backriser; vacuum filters if needed. Inspect seals and pilot; replace damaged parts. Rinse, dry, and reconnect supply. Regular cleaning prevents sickness, fires, high bills, breakdowns, and failed inspections.#@@#Additional Info#@#Southbend’s 4603DC-5R-NG 60" natural gas restaurant range delivers 356,000 BTU with nine burners, a standard oven with battery spark ignition, cabinet base and one rack, stainless steel exterior, 22-1/2" flue riser with shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop trading throughput for control. This 60-inch natural gas restaurant range delivers concentrated power and consistent heat distribution to maintain production during peak service while meeting strict safety and certification standards.
#@@# Nine Burners#@#
Nine open burners provide flexible heat zones across the top, enabling simultaneous use of multiple pots and pans for high-volume service. Chefs control each zone manually for precise searing, boiling, and simmering, reducing bottlenecks during busy periods.
#@@# Mixed Burner Types#@#
A combination of non-clog front burners, pyromax rear burners, and star/sauté burners on the left supplies varied flame patterns and heat intensity. Operators gain the ability to match flame to technique, from rapid boil to gentle sauté, improving plate consistency.
#@@# High Total Output#@#
The range produces 356,000 BTU total, offering rapid recovery and sustained high-heat performance for continuous operations. Kitchens maintain set temperatures under load, minimizing menu delays and enhancing throughput.
#@@# Oven and Storage#@#
A standard oven with battery spark ignition and an integrated cabinet base with one rack expands cooking and staging capacity. Staff can bake, roast, or hold items below the cooktop, consolidating footprint and increasing workflow efficiency.
#@@# Stainless Construction#@#
Stainless steel front, sides, riser, and shelf deliver durable corrosion resistance and facilitate cleaning in demanding environments. Maintenance teams access lift surfaces and components easily, which reduces downtime and preserves appearance.
#@@# Adjustable Support#@#
Six-inch adjustable legs and a 22-1/2-inch flue riser with hi-shelf permit alignment on uneven floors and provide elevated storage and ventilation clearance. Installers achieve secure leveling while the added shelf creates accessible staging above the range.
#@@#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 ports weekly; clear carbon and food debris with a brass brush to maintain consistent flame patterns and heat output. Verify pilot assembly and battery spark components monthly; replace batteries before failure. Degrease stainless steel surfaces with a neutral pH detergent and soft cloth; rinse and dry to prevent staining. Level the range and torque leg locks quarterly. Schedule certified CSA technician service annually and keep gas supply valves accessible.