Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers 286,000 BTU of controlled heat output, ensuring continuous service while maintaining consistent cooking results for high-volume kitchens. Designed for commercial use since 1998, this freestanding unit combines heavy-duty construction with thermostatic precision to support brigade-style operations and hospitality programs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas valve. Remove grates and racks; soak in warm soapy water. Scrape the griddle with a spatula, then wipe with a degreaser and rinse. Clean burners and ports with a soft brush; clear obstructions. Vacuum the condenser and backriser to remove grease. Wipe stainless surfaces with a non-abrasive cleaner and dry. Inspect seals and legs; tighten or replace as needed. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Southbend's 4603DD-3TR-NG 60" natural gas range offers 286,000 BTU, four star/sauté burners, a 36" griddle, thermostatic controls, two ovens, stainless steel exterior, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers 286,000 BTU of controlled heat output, ensuring continuous service while maintaining consistent cooking results for high-volume kitchens. Designed for commercial use since 1998, this freestanding unit combines heavy-duty construction with thermostatic precision to support brigade-style operations and hospitality programs.
#@@# Four Star Burners#@#
Four open star/sauté burners provide rapid boiling and precise simmering performance across multiple pots. Chefs achieve consistent heat distribution for pans during full restaurant service, reducing cooking time and preserving recipe integrity.
#@@# Right Side Griddle#@#
A 36-inch griddle positioned to the right of the burners features a .500-inch plate thickness for even heat and durable searing. Operators can produce flat-top items and grill marks with predictable results while shifting volume from burners to griddle without disrupting workflow.
#@@# Thermostatic Controls#@#
Thermostatic controls manage both burners and griddle to maintain set temperatures during peak periods. Kitchen staff can avoid thermal swings, ensuring repeatable cooking profiles for sauces, proteins, and sautéed items.
#@@# Double Standard Ovens#@#
Two standard ovens with battery spark ignition provide separate baking and holding zones, each equipped with one rack. Teams can expand menu flexibility by cooking different items simultaneously at controlled temperatures.
#@@# Stainless Construction#@#
The stainless steel front, sides, shelf, and flue riser resist corrosion and simplify daily sanitation procedures. Maintenance teams can perform quick cleanings and preserve exterior integrity in high-use environments.
#@@# Sturdy Support Base#@#
Six-inch adjustable legs and a 22-1/2-inch flue riser with hi-shelf provide stable installation and useful storage or staging area above the range.
#@@#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 and griddle daily; remove debris and soak removable grates in warm, soapy water to prevent clogging. Calibrate thermostatic controls monthly and verify standing pilot and battery spark ignition operation; replace batteries proactively. Clean oven interiors after heavy use and wipe stainless steel surfaces with a mild detergent to avoid corrosion. Lubricate adjustable legs quarterly, check gas connections for leaks, and document maintenance dates for CSA and NSF compliance.