When service demands peak performance, this 60" liquid propane restaurant range delivers reliable, commercial-grade output. It features a 36" charbroiler, four star/sauté burners, and two standard ovens to handle high-volume cooking with consistent heat control. A stainless-steel work surface and 22-1/2" flue riser with hi-shelf streamline prep, broiling, and holding in one compact design.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Remove grates and charbroiler plates; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel surfaces with mild detergent, rinse, and dry to prevent streaks. Clean ovens with manufacturer-approved oven cleaner and remove racks to wash separately. Vacuum debris from backriser and condenser areas. Inspect burner ports and clear clogs with a soft brush. Reassemble when dry and reconnect gas.#@@#Additional Info#@#Southbend 4603DD-3CL-LP is a 60" propane range with 318,000 BTU, 4 burners, 36" charbroiler, 2 ovens, stainless steel build, 6" legs, flue riser, manual controls, CSA/NSF certified, freestanding, 1,075 lbs.#@@#General Info#@#Description #@#
When service demands peak performance, this 60" liquid propane restaurant range delivers reliable, commercial-grade output. It features a 36" charbroiler, four star/sauté burners, and two standard ovens to handle high-volume cooking with consistent heat control. A stainless-steel work surface and 22-1/2" flue riser with hi-shelf streamline prep, broiling, and holding in one compact design.
#@@# High Output Burners#@#
Four star-style sauté burners provide intense heat for quick searing and fast temperature recovery. Manual controls allow precise flame adjustment, reducing cycle times for large pans and stock pots.
#@@# Integrated Charbroiler#@#
The 36" left-side charbroiler delivers radiant heat for proteins and high-volume broiling. Its durable design supports heavy use and simplifies transferring items between the grill and range.
#@@# Dual Standard Ovens#@#
Two full-size standard ovens with battery spark ignition enable simultaneous baking, roasting, and holding. Each oven includes one rack and helps separate menu tasks, reducing cross-contamination and scheduling issues.
#@@# Commercial Stainless Construction#@#
Stainless-steel front, sides, shelf, and backriser resist corrosion and simplify cleaning. The NSF-compliant finish withstands daily sanitation cycles without degrading.
#@@# Service-Oriented Design#@#
A 22-1/2" flue riser with hi-shelf expands staging space, aligns ventilation, and keeps tools accessible. The unit is eligible for the manufacturer’s Service First program, supporting maintenance and minimizing downtime.
#@@# Installation And Compliance#@#
This unit is designed for freestanding installation and meets CSA certification standards, making it suitable for commercial environments and liquid propane systems. The adjustable 6" legs provide stability on uneven floors, promoting safe operation and proper alignment.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily for debris and remove grates to clean with warm, soapy water; dry components thoroughly before reassembly. Clean charbroiler grates and grease troughs after each service to prevent buildup and fire hazard. Wipe stainless steel surfaces with a damp cloth and mild detergent, then polish with approved stainless cleaner. Vacuum condenser area and backriser weekly. Verify door seals and oven igniters monthly and schedule CSA/NSF inspections per manufacturer recommendations.