Built for high-volume kitchens, this 60" natural gas restaurant range offers precise heat control and integrated griddle capacity to streamline service. It delivers 36,000 BTU on the right griddle and features star/sauté burners for searing and boiling, with thermostatic regulation and commercial certifications. Stainless steel construction and service-first design ensure continuous operation and easy maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and turn off supply. Remove grates and racks; soak in warm, soapy water. Scrub griddle with a non-abrasive pad and food-safe degreaser; season per manufacturer. Vacuum oven cavities and clean burners with a soft brush; clear orifices. Wipe stainless surfaces with mild detergent and dry to prevent corrosion. Clean vent riser and condenser areas to maintain airflow. Inspect seals and legs; tighten or replace as needed to ensure safe operation.#@@#Additional Info#@#Southbend's 4603DD-4TR-NG 60" range offers 36,000 BTU, two burners, 48" griddle, thermostatic controls, two ovens with spark ignition, stainless steel build, adjustable legs, NSF/CSA certified, and Service First™ Program.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this 60" natural gas restaurant range offers precise heat control and integrated griddle capacity to streamline service. It delivers 36,000 BTU on the right griddle and features star/sauté burners for searing and boiling, with thermostatic regulation and commercial certifications. Stainless steel construction and service-first design ensure continuous operation and easy maintenance.
#@@# Thermostatic Controls#@#
Thermostatic regulation stabilizes oven and griddle temperatures, reducing swings during production. Chefs achieve consistent results and minimize overcooking.
#@@# Right Griddle Plate#@#
The 48" griddle on the right provides a large flat-top cooking area with .500" plate thickness for even heat. This setup allows continuous griddle use while freeing burner space.
#@@# Star/Sauté Burners#@#
Two star/sauté burners deliver concentrated flames for searing and sautéing. Standard grates allow easy repositioning, supporting multi-station cooking.
#@@# Dual Standard Ovens#@#
Two ovens include one rack each and battery spark ignition for reliable light-off. Operators can bake and roast simultaneously, boosting throughput and menu options.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and simplify cleaning. The material ensures durability and maintains a professional look.
#@@# Adjustable Support System#@#
Six-inch adjustable legs and a 22-1/2" flue riser with hi-shelf provide leveling tolerance, ventilation, and staging space. Installation is straightforward, with optimized exhaust routing.
Specifications include natural gas power, freestanding installation, 60.75" width, 59.5" height, 34" depth, 36,000 BTU output, NSF and CSA certifications, and a weight of 1,075 pounds. Ideal for food service, hospitality, healthcare, and educational dining operations, this platform supports continuous service cycles and regulatory compliance.
#@@#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#@#Maintain the Southbend 4603DD-4TR-NG by inspecting burners and griddle daily for food buildup; scrape griddle with a manufacturer-approved tool while warm and season after cleaning. Clean oven interiors weekly; remove racks and soak in warm, soapy water. Vacuum condenser and flue riser monthly to prevent grease accumulation. Check thermostatic controls and standing pilot for reliable ignition; replace worn gaskets and tighten gas fittings per CSA and NSF guidelines.