When service demands consistency and speed, this 60-inch natural gas restaurant range delivers concentrated power and reliable control across high-volume cooking stages. It combines six star sauté burners and a left-side griddle to handle simultaneous tasks while two standard ovens keep production continuous and organized. Operators gain precise manual control and durable stainless steel construction that fits seamlessly into busy kitchen workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Scrape griddle hot grease with a scraper; wipe with damp cloth and mild degreaser. Remove burner grates and soak in warm, soapy water; brush ports clear. Empty ovens and wash racks with non-abrasive cleaner; dry racks before reinstalling. Vacuum condenser and wipe stainless surfaces with approved cleaner. Inspect seals and legs; tighten or replace as needed. Clean vents and flue riser monthly to reduce fire risk and maintain efficiency.#@@#Additional Info#@#Southbend's 4603DD-2GL-NG 60" natural gas range offers 336,000 BTU, six star/sauté burners, a 24" griddle, two ovens with battery spark ignition, stainless steel exterior, 22-1/2" flue riser, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
When service demands consistency and speed, this 60-inch natural gas restaurant range delivers concentrated power and reliable control across high-volume cooking stages. It combines six star sauté burners and a left-side griddle to handle simultaneous tasks while two standard ovens keep production continuous and organized. Operators gain precise manual control and durable stainless steel construction that fits seamlessly into busy kitchen workflows.
#@@# Six Star Burners#@#
Six high-output star sauté burners supply distributed heat for large pans and rapid searing. Chefs achieve consistent temperatures across multiple pots, reducing cook time and improving throughput.
#@@# Left Griddle Plate#@#
A 24-inch griddle on the left provides a flat top cooking surface for pancakes, sandwiches, and proteins. Staff maintain continuity between griddle work and burner stations to streamline order flow.
#@@# Twin Standard Ovens#@#
Two standard ovens with battery spark ignition allow separate baking and roasting programs to run concurrently. Kitchen teams minimize cross-contamination and maximize oven availability during peak periods.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, and shelf withstand constant use and simplify sanitation procedures. The robust build resists corrosion and maintains its appearance under frequent cleaning cycles.
#@@# Exhaust Riser Shelf#@#
A 22-1/2 inch flue riser with a hi-shelf creates organized vertical space for pots and pans and assists with canopy integration. Line cooks can store frequently used items within reach while the riser channels exhaust effectively.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs enable precise leveling on uneven floors to maintain safe operation and consistent burner performance. Maintenance crews can stabilize the range quickly, reducing installation time.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and clean ports with a soft wire brush for consistent flame and heat. Remove griddle debris after each shift; scrape while warm and finish with a hot towel. Empty and degrease oven interiors monthly, checking door seals and hinges; replace damaged seals to prevent heat loss. Clean condenser and vent areas quarterly to maintain airflow. Verify gas connections and pilot operation before each service; tighten fittings and test for leaks.