When service demands scale without sacrificing control, this 60" natural gas restaurant range delivers industrial-grade throughput with precise heat management. Designed specifically for commercial kitchens, the unit combines two high-output open burners, a left-side griddle, and dual ovens to support continuous production during peak periods. The stainless steel construction and adjustable legs provide stability and ease of cleaning for heavy daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool range. Remove grates; wipe with warm, soapy water and soak heavy grease. Scrape griddle with a stainless scraper, clean with mild degreaser, and rinse. Vacuum oven interiors and wipe with non-abrasive cleaner; wash racks separately. Clean backriser shelf and flue riser openings to prevent grease buildup. Inspect seals and controls. Dry all surfaces before reconnecting gas and testing ignition. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#The Southbend 4603DD-4TL-NG 60" Natural Gas Restaurant Range offers 36,000 BTU, two star/saut burners, a 48" griddle, thermostatic controls, two ovens, and stainless steel construction; NSF and CSA certified.#@@#General Info#@#Description #@#
When service demands scale without sacrificing control, this 60" natural gas restaurant range delivers industrial-grade throughput with precise heat management. Designed specifically for commercial kitchens, the unit combines two high-output open burners, a left-side griddle, and dual ovens to support continuous production during peak periods. The stainless steel construction and adjustable legs provide stability and ease of cleaning for heavy daily use.
#@@# Burners With Griddle#@#
Two open burners supply concentrated 36,000 BTU across the cooktop to handle rapid boiling and searing tasks, while the 48" left griddle offers a continuous flat top for high-volume grilling and breakfast service. Operators benefit from rapid recovery and consistent surface temperature, ensuring uniform results across pans and griddle zones.
#@@# Thermostatic Controls#@#
Thermostatic controls maintain target temperatures for both the griddle and ovens, minimizing temperature drift during extended cooking cycles. Chefs can retain repeatable settings for recipes, enhancing consistency across shifts and reducing product variation.
#@@# Dual Standard Ovens#@#
Two standard ovens with battery spark ignition allow for simultaneous baking and roasting operations without cross-interference, increasing throughput for batch cooking. Each oven is equipped with one rack and accepts full-size pans, enabling the staging of multiple items during service.
#@@# Heavy-Duty Construction#@#
The stainless steel front, sides, shelf, and 6" adjustable legs create a corrosion-resistant framework that withstands commercial sanitation practices and daily wear. The robust build supports heavy cookware and simplifies surface cleaning to meet health code inspections.
#@@# Flue Riser With Shelf#@#
A 22-1/2" flue riser with a hi-shelf integrates venting with accessory storage, keeping utensils and pans within reach while maintaining vertical clearance requirements.
#@@#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#@#Perform weekly burner inspections on the Southbend 4603DD-4TL-NG range to verify flame patterns and clean burner ports with a soft brush. Degrease the 48" griddle after each service cycle using approved stainless-safe solvents; scrape solids while warm and finish with a damp cloth. Vacuum condenser areas and wipe the stainless steel exterior with mild detergent. Check thermostatic controls and standing pilot monthly; calibrate or replace components per cCSAus and NSF guidelines.