Turn service into success with a 60.75" natural gas restaurant range designed for high-volume production and consistent thermal performance. This unit delivers 286,000 BTU output across four burners and a 36" left griddle, enabling simultaneous cooking without losing temperature stability. Durable construction and service-ready features streamline maintenance and maximize uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas valve and shut off supply. Remove grates, griddle plate, racks, and soak in warm, soapy water. Scrub griddle with a non-abrasive pad; season if required. Wipe burners and stainless surfaces with mild detergent, rinse, and dry. Vacuum condenser and backriser shelf for debris. Inspect door seals and pilot assemblies; tighten or replace defective parts. Restore gas and test ignition. Routine cleaning prevents contamination, fires, efficiency loss, and inspection failures.#@@#Additional Info#@#Southbend 4603DD-3GL-NG is a 60.75" natural gas restaurant range with four star/sauté burners, 36" left griddle, two standard ovens with spark ignition, stainless steel front and 286,000 BTU output.#@@#General Info#@#Description #@#
Turn service into success with a 60.75" natural gas restaurant range designed for high-volume production and consistent thermal performance. This unit delivers 286,000 BTU output across four burners and a 36" left griddle, enabling simultaneous cooking without losing temperature stability. Durable construction and service-ready features streamline maintenance and maximize uptime.
#@@# Four Star Burners#@#
Four burners provide concentrated heat for rapid boiling and searing, engineered for commercial use. The arrangement supports multi-station workflows, reducing bottlenecks in restaurants, hospitals, and universities.
#@@# Left Griddle Plate#@#
A 36" left-side griddle expands menus with flat-top cooking for pancakes, sandwiches, and proteins while freeing burners for pots and pans. The 1/2" plate balances thermal mass and recovery speed for consistent surface temperatures.
#@@# Dual Standard Ovens#@#
Two standard ovens with battery spark ignition add capacity for baking, braising, and holding items. Each oven includes one rack and a sealed combustion design to preserve heat management and expedite service.
#@@# Stainless Steel Exterior#@#
Stainless steel front, sides, and high shelf resist corrosion and simplify cleaning protocols required by institutional kitchens. The continuous surface integrates with rigorous sanitation routines and reduces long-term wear.
#@@# Backriser With Shelf#@#
A 22-1/2" flue riser with hi-shelf provides elevated storage and vertical venting, maintaining clearance while organizing pots, pans, and trays. This setup supports efficient workflows and keeps surfaces uncluttered.
#@@# Adjustable Legs And Service Program#@#
Adjustable six-inch legs provide stability on uneven floors, ensuring safe and effective cooking. Additionally, the range is supported by a maintenance program designed to simplify repairs and reduce downtime.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly to ensure stable flame and heat. Scrape griddle after service, then oil when cool. Degrease oven interiors monthly; rotate racks to avoid wear. Vacuum condenser and backriser flue quarterly for airflow. Check manual controls, pilot, and ignition systems monthly. Document maintenance and order parts via Service First when needed.