For high-volume kitchens that require steady throughput and consistent results, this commercial natural gas range delivers focused performance without compromise. It combines powerful heat output with stainless steel durability to support continuous service cycles and rapid menu execution. Operations gain precise manual control across multiple cooking surfaces while adhering to industry standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Remove grates and racks; soak in warm, soapy water and scrub with a non-abrasive pad. Degrease griddle and broiler with alkaline cleaner; scrape residue, then wipe with clean cloth. Vacuum condenser and clean vents to improve efficiency and reduce fire risk. Sanitize ovens and surfaces with NSF-approved sanitizer. Dry all parts completely and reassemble; reconnect gas and test burners for proper ignition.#@@#Additional Info#@#Southbend's 4603DD-2RR-NG 60" Natural Gas Restaurant Range delivers 321,500 BTU with six burners, a griddle/broiler, two ovens with spark ignition, a 22-1/2" flue riser with shelf, stainless steel exterior, and 6" adjustable legs.#@@#General Info#@#Description #@#
For high-volume kitchens that require steady throughput and consistent results, this commercial natural gas range delivers focused performance without compromise. It combines powerful heat output with stainless steel durability to support continuous service cycles and rapid menu execution. Operations gain precise manual control across multiple cooking surfaces while adhering to industry standards.
#@@# Six High Burners#@#
Six star sauté burners provide concentrated heat distribution across the top, enabling simultaneous pans for peak output. Chefs achieve fast sear and boil rates while staff maintain predictable cook times under heavy load.
#@@# Raised Griddle Broiler#@#
A raised griddle and broiler section integrates flat top cooking with direct broil capability for flexible workflows. Teams can switch between griddle tasks and broiling without relocating product, reducing handling and cycle time.
#@@# Dual Standard Ovens#@#
Two standard ovens with battery spark ignition offer independent bake and roast zones for staggered production. Kitchens can run parallel sheet pan operations and maintain oven availability during peak periods, increasing throughput.
#@@# Heavy Duty Construction#@#
The stainless steel front, sides, and shelf, along with a 1/2 inch plate thickness, create a serviceable work surface that withstands daily wear. Maintenance teams can access lift-off components and a sturdy frame to reduce repair intervals and preserve uptime.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs allow precise leveling on uneven floors to protect cooking accuracy and equipment stability. Facilities technicians can perform fast floor adjustments that ensure safe operation and consistent heat distribution.
#@@# Vented Backriser Shelf#@#
A 22-1/2 inch flue riser with a hi-shelf provides ventilation integration and usable storage above the range for holding pans or controls.
#@@#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 weekly and remove debris to maintain consistent flame and heat output. Use a soft brush and mild detergent to clean grates, griddle plate, oven interiors, and flue riser; rinse with water and dry thoroughly. Verify standing pilot and battery spark ignition function monthly and replace batteries as needed. Check gaskets and door alignment quarterly and adjust 6" adjustable legs to level the unit. Schedule CSA-certified technician service annually.