Stop compromising output for durability or speed. This 60-inch natural gas restaurant range delivers focused power and consistent results for high-volume kitchens, combining solid construction with practical serviceability. Professional operators will appreciate the balance of intense heat, modular cooking surfaces, and integrated storage designed for continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates and charbroiler plates; soak in warm, soapy water and scrub. Wipe stainless steel with mild detergent, rinse, and dry to prevent corrosion. Clean oven interiors with approved cleaner; remove debris from burners and pilot. Vacuum condenser and backriser vent to remove grease. Inspect seals and knobs; replace worn parts. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Southbend’s 4603DD-3CR-NG 60" natural gas range offers 204,000 BTU with four burners, a 36" charbroiler, two ovens, stainless steel exterior, back riser with hi-shelf, and 6" adjustable legs; CSA and NSF certified for commercial use.#@@#General Info#@#Description #@#
Stop compromising output for durability or speed. This 60-inch natural gas restaurant range delivers focused power and consistent results for high-volume kitchens, combining solid construction with practical serviceability. Professional operators will appreciate the balance of intense heat, modular cooking surfaces, and integrated storage designed for continuous use.
#@@# High Heat Output#@#
Delivering 204,000 BTU total, the unit supports rapid searing and fast recovery during peak service. Chefs achieve consistent results when they require immediate temperature response and sustained output across multiple cooking tasks.
#@@# Four Open Burners#@#
Four non-clog burners provide reliable direct heat for parallel production of sauces, stocks, and high-heat pan work. Wavy grates distribute cookware load and simplify repositioning, reducing downtime between stations.
#@@# 36 Inch Charbroiler#@#
A full 36-inch charbroiler on the right side enables large batch grilling with even heat distribution across the surface. Operators maintain char quality while serving continuous throughput on the same platform as range top work.
#@@# Dual Standard Ovens#@#
Two standard ovens beneath the top expand capacity for roasting, baking, and holding without shifting equipment. Interior volume supports separate temperature zones so teams roast proteins while baking accompaniments simultaneously.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and tolerate harsh cleaning protocols used in commercial kitchens. Surfaces permit aggressive sanitation while maintaining a professional appearance and long service life.
#@@# Serviceable Design#@#
A 22-1/2 inch riser with hi-shelf improves venting and provides a practical staging area for pans or prep tools, while standing pilots simplify ignition reliability. Six-inch adjustable legs permit secure leveling on imperfect floors and streamline routine maintenance access.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler daily and remove debris to prevent clogging and uneven heat distribution. Clean stainless steel surfaces with a nonabrasive detergent and warm water; rinse and dry to avoid spotting. Vacuum or brush condenser and ventilation paths weekly to maintain airflow. Verify gas connections and standing pilot integrity monthly and tighten fittings per CSA guidelines. Calibrate thermostats and test ovens quarterly to ensure consistent cook temperatures.