Built for continuous service and engineered for high throughput, this 60.75-inch natural gas restaurant range delivers robust heat and operational resilience for demanding kitchens. With six high-output star sauté burners, an integrated charbroiler, and dual standard ovens, operators gain precise control across a wide range of cooking tasks while maintaining steady production during peak periods. The stainless steel exterior and adjustable legs support heavy use and simplify sanitation in regulated foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas supply before cleaning. Remove grates and charbroiler parts; soak in a degreasing solution for 20–30 minutes, then scrub with a non-abrasive pad. Wipe stainless steel surfaces with a mild detergent and warm water, rinse, and dry to prevent corrosion. Vacuum condenser and backriser passages to remove grease buildup. Inspect door seals and burners; replace damaged parts. Clean ovens with manufacturer-approved oven cleaner and dry completely before restoring gas and power.#@@#Additional Info#@#Southbend’s 4603DD-2CL-NG 60.75" natural gas range offers 352,000 BTU, six burners, a 24" charbroiler, two ovens, stainless steel construction, adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Built for continuous service and engineered for high throughput, this 60.75-inch natural gas restaurant range delivers robust heat and operational resilience for demanding kitchens. With six high-output star sauté burners, an integrated charbroiler, and dual standard ovens, operators gain precise control across a wide range of cooking tasks while maintaining steady production during peak periods. The stainless steel exterior and adjustable legs support heavy use and simplify sanitation in regulated foodservice environments.
#@@# Six Star Burners#@#
Each of the six star sauté burners supplies powerful, even heat to accelerate searing and reduce cook times. Chefs obtain consistent flame distribution for repeatable results when running simultaneous high-volume stations, enhancing efficiency in busy kitchens.
#@@# Charbroiler Integration#@#
A 24-inch charbroiler sits on the left side to provide direct radiant heat for grilling proteins and vegetables. Kitchen teams achieve distinct char and grill marks without needing a separate unit, saving space and streamlining workflow for optimal productivity.
#@@# Dual Standard Ovens#@#
Two standard ovens with battery spark ignition allow independent temperature zones for baking, roasting, and holding. Staff can stage different menu items concurrently, improving throughput and reducing cross-contamination risks, ensuring food safety and quality.
#@@# Robust Heat Output#@#
The unit produces a total of 352,000 BTU to handle multiple pans, full sheet pans, and heavy pots without a temperature drop. Managers maintain service velocity during back-to-back ticket times and avoid bottlenecks at the line, ensuring a smooth operation.
#@@# Durable Stainless Surfaces#@#
Stainless steel front, sides, and high shelf provide corrosion resistance and fast wipe-down cleaning between shifts. Maintenance crews achieve required sanitation standards and preserve appearance in high-traffic kitchens, contributing to a professional environment.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame and heat transfer. Clean charbroiler grates after each service using a stiff brush and degreaser to prevent buildup. Vacuum condenser area monthly and wipe stainless steel surfaces with a nonabrasive cleaner to protect finish. Check door seals and hinge alignment on ovens and adjust or replace seals when leaks appear. Verify manual controls and gas connections periodically for safe operation.