Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines a total output of 318,000 BTU with integrated charbroiler capacity, enabling it to handle consecutive high-volume service while maintaining precise manual control over each cooking zone. Operators benefit from robust construction and service features designed for continuous commercial use and simplified maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off gas. Remove grates and charbroiler; soak in warm, soapy water. Scrub burners with a non-abrasive brush and clear ports with a soft pick. Wipe stainless surfaces with mild detergent and a lint-free cloth. Clean oven interior with approved cleaner, rinse, and dry. Vacuum vents to remove grease. Inspect door seals and replace if damaged. Perform weekly deep clean to prevent fires, reduce breakdowns, and meet CSA and NSF standards.#@@#Additional Info#@#Southbend's 4603DD-3CL-NG 60" Natural Gas Restaurant Range delivers 318,000 BTU with four burners, a 36" charbroiler, two ovens, stainless steel exterior, 6" legs, 22.5" flue riser with shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines a total output of 318,000 BTU with integrated charbroiler capacity, enabling it to handle consecutive high-volume service while maintaining precise manual control over each cooking zone. Operators benefit from robust construction and service features designed for continuous commercial use and simplified maintenance.
#@@# Cooktop Power#@#
Four non-clog open burners provide concentrated heat across a 37.00-inch cooktop, producing a consistent flame for rapid searing and stock reduction. Each burner design minimizes downtime from clogging, allowing for uninterrupted peak-period operation.
#@@# Charbroiler Integration#@#
A 36-inch charbroiler is positioned on the right side to deliver direct radiant heat, ideal for proteins and grill-style items, while freeing the cooktop for pans and pots. The charbroiler integrates seamlessly with the range footprint to maximize kitchen real estate and streamline workflows.
#@@# Oven Capacity#@#
Two standard ovens deliver a combined cubic volume of 132.3 Cu.Ft, featuring spring-assisted counterweight doors for safe, controlled access. Multiple rack positions accommodate sheet pans and full-size hotel pans, supporting batch baking, roasting, and holding tasks.
#@@# Construction Durability#@#
The stainless steel front, sides, shelf, and a 22-1/2-inch flue riser provide corrosion resistance and facilitate easy surface sanitation in high-use environments. Six-inch adjustable legs allow for level installation on uneven floors, preserving seal integrity and enhancing operator ergonomics.
#@@# Serviceability Design#@#
Standing pilot ignition and manual controls simplify troubleshooting and reduce electronic failure points. Qualification for the manufacturer’s Service First program ensures rapid parts and technical support. Technicians will find access and common components arranged for efficient routine maintenance.
#@@#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 clear debris from wavy grates to maintain consistent flame and heat distribution. Remove and soak charbroiler grates in warm, soapy water; scrub with a nonabrasive brush and rinse thoroughly. Vacuum the backriser vent and wipe stainless steel surfaces with a mild detergent, then dry to prevent corrosion. Verify spring-assisted oven doors operate smoothly and adjust 6" legs to level the unit. Test gas connections and pilots monthly and document service.