Handle high-volume kitchen demands with consistent thermal performance and straightforward serviceability. This 60-inch natural gas range delivers 336,000 BTU of cooking capacity across six star/sauté burners and a 24-inch griddle, enabling continuous throughput during peak periods. Restaurant operators, institutional kitchens, and hospitality teams benefit from predictable output, robust construction, and simplified maintenance from a single, freestanding unit.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and shut gas at valve. Scrape griddle and burners of food debris, then wipe with a mild detergent and warm water. Remove oven racks and wash in warm, soapy water; dry before reinstalling. Vacuum condenser areas and wipe stainless surfaces with non-abrasive cleaner. Check and tighten gas fittings monthly. Clean vents and flue riser to remove grease buildup to reduce fire risk and extend equipment life.#@@#Additional Info#@#Southbend’s 4603DD-2TR-NG 60" natural gas range offers 336,000 BTU, six star burners, a 24" griddle, two ovens, and a stainless steel exterior. It features a .500" griddle plate, 22-1/2" flue riser, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Handle high-volume kitchen demands with consistent thermal performance and straightforward serviceability. This 60-inch natural gas range delivers 336,000 BTU of cooking capacity across six star/sauté burners and a 24-inch griddle, enabling continuous throughput during peak periods. Restaurant operators, institutional kitchens, and hospitality teams benefit from predictable output, robust construction, and simplified maintenance from a single, freestanding unit.
#@@# Six Burners#@#
Six high-intensity burners supply concentrated heat across the cooktop to support simultaneous multi-item production. Operators achieve precise temperature zones for sautéing, boiling, and pan techniques, while lift-off components ease routine cleaning.
#@@# Right Griddle Plate#@#
A 24-inch griddle on the right side provides a dedicated flat-top surface for searing, grilling, and high-volume breakfast service. Chefs attain uniform griddle temperatures thanks to the .500-inch plate thickness, which retains heat and reduces cold spots during continuous use.
#@@# Thermostatic Controls#@#
Thermostatic controls allow direct, repeatable setpoints for griddle and oven operation, reducing recovery time between batches. Kitchen staff maintain consistent product quality by setting and monitoring temperatures without complex calibration.
#@@# Dual Standard Ovens#@#
Two standard oven cavities expand simultaneous baking, roasting, and holding capacity, each supplied with one oven rack. Teams can load separate items and run independent cycles, improving workflow and reducing production bottlenecks.
#@@# Stainless Steel Exterior#@#
A stainless steel front, sides, shelf, and backriser deliver durable corrosion resistance and a sanitary finish for commercial use. Cleaning crews can complete surface maintenance quickly while the stainless surfaces withstand daily washdown and heavy use.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris for consistent flame and heat. Clean the griddle after each service with a scraper and apply light oil while warm to prevent corrosion. Degrease oven interiors monthly with a noncaustic cleaner and rinse to avoid residue. Verify thermostatic controls by recording temperature profiles and recalibrate if variance exceeds 10°F. Tighten gas fittings quarterly and check for leaks with approved fluid. Replace door gaskets at the first sign of cracking.