For high-volume kitchens needing consistent searing and continuous output, this 60" natural gas restaurant range offers commercial-grade performance and configurable cooking surfaces. It combines six non-clog open burners, a 36" charbroiler on the right, and two standard ovens to support simultaneous production and cooking cycles without sacrificing control. Stainless steel construction, a flue riser with integrated shelf, and adjustable legs ensure durability and seamless integration in professional kitchen layouts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the Southbend unit to cool. Remove grates and charbroiler plates; soak in warm, soapy water and scrub with a non-abrasive brush. Clean stainless steel surfaces with mild detergent and a soft cloth, rinse and dry. Vacuum condenser and flue riser area to remove grease and debris. Inspect oven door seals and clean oven cavity; wipe racks and dry before reinstalling. Perform weekly degreasing of vent and monthly deep clean to reduce fire risk and extend equipment life.#@@#Additional Info#@#Southbend's 4603DD-2CR-NG 60" Natural Gas Range offers 204,000 BTU, six burners, a 36" charbroiler, two ovens, stainless steel front, 22.5" flue riser, 6" legs, CSA/NSF certifications, and manual controls.#@@#General Info#@#Description #@#
For high-volume kitchens needing consistent searing and continuous output, this 60" natural gas restaurant range offers commercial-grade performance and configurable cooking surfaces. It combines six non-clog open burners, a 36" charbroiler on the right, and two standard ovens to support simultaneous production and cooking cycles without sacrificing control. Stainless steel construction, a flue riser with integrated shelf, and adjustable legs ensure durability and seamless integration in professional kitchen layouts.
#@@# Six Open Burners#@#
Provide direct high-heat cooking across a 37.00" cooktop with six manually controlled burners for heavy-duty use. Operators achieve rapid boiling and searing, while lift-off components simplify cleaning and maintenance.
#@@# Right-Side Charbroiler#@#
Features a 36" charbroiler next to open burners, enabling grill char and cross-utilization of the cookline. Chefs move seamlessly from pan work to char grilling, improving station efficiency.
#@@# Dual Standard Ovens#@#
Include two ovens with spring-assisted counterweight doors and a combined 132.3 Cu.Ft volume for multiple sheet pans or large roasts. Separate manual controls allow staggered cooking cycles and minimize flavor transfer.
#@@# Robust Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and meet sanitation standards for hospitals, universities, and large foodservice operations. The finish supports daily cleaning and compliance with NSF and CSA certifications.
#@@# High Thermal Capacity#@#
Deliver 204,000 BTU across top and oven outputs, meeting demands of continuous service and large batch production. High power density reduces cook times and stabilizes temperature under heavy use.
#@@# Service-Oriented Design#@#
Features a flue riser with a ventilation shelf and a raised service shelf for staging. Adjustable legs provide leveling on uneven floors.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly for soot or food debris and remove wavy grates for thorough cleaning. Clean charbroiler grates after each service by brushing and degreasing; soak removable parts in warm, soapy water. Wipe stainless steel surfaces with a mild detergent and soft cloth; avoid abrasive pads. Check door counterweights and spring-assisted hinges monthly and adjust per manufacturer guidance. Verify gas connections and vent clearances quarterly; document service actions.