Stop sacrificing throughput for control. This 60.75" natural gas restaurant range delivers power and configurable cooking across nine burners and two ovens, engineered for continuous service in commercial kitchens without compromising temperature accuracy or serviceability. Built with stainless steel front, sides, and shelf plus a 22-1/2" flue riser with hi-shelf, the unit combines durable construction and workplace ergonomics to meet demanding back-of-house needs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off and cool the range before cleaning. Soak grates, burner caps, and racks in soapy water; scrub gently. Wipe stainless steel with mild detergent, following the grain. Clean burner ports with a soft brush to prevent clogs. Vacuum coils if accessible and clear vent debris. Dry parts, reseat components, relight pilots, and test ignition.#@@#Additional Info#@#The Southbend 4603DD-5R-NG 60.75" Natural Gas Range offers 401,000 BTU, nine burners, two ovens, stainless steel build, 22.5" flue riser, adjustable legs, CSA/NSF certifications, manual controls, and freestanding setup.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75" natural gas restaurant range delivers power and configurable cooking across nine burners and two ovens, engineered for continuous service in commercial kitchens without compromising temperature accuracy or serviceability. Built with stainless steel front, sides, and shelf plus a 22-1/2" flue riser with hi-shelf, the unit combines durable construction and workplace ergonomics to meet demanding back-of-house needs.
#@@# Nine-Burner Layout#@#
Nine burners provide distributed cooking capacity for simultaneous high-volume tasks. Operators can run multiple pans at varied heat levels while maintaining consistent output.
#@@# Multiple Burner Types#@#
Three non-clog front-right burners, two Pyromax rear-right burners, and four star/sauté burners on the left deliver application-specific heat profiles. Chefs can sear, sauté, and simmer concurrently without transferring pans.
#@@# Two Standard Ovens#@#
Two ovens with battery spark ignition expand baking and roasting capability while isolating oven use from stovetop activity. Each oven includes one rack for staggered cooks and tray management.
#@@# Manual Controls#@#
Manual knobs offer direct, tactile adjustment for fast setpoint changes and simple operation during peak service. Training time decreases, and troubleshooting simplifies without electronic complexity.
#@@# Commercial-Grade Construction#@#
Stainless steel exterior surfaces and a heavy-duty hi-shelf support frequent cleaning cycles and resist corrosion. Adjustable 6" legs allow leveling on uneven floors, improving safety and alignment.
#@@# Certified Compliance#@#
This range meets recognized safety and sanitation standards for commercial foodservice and is eligible for enhanced maintenance support through the manufacturer's dedicated program.
#@@#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#@#Address equipment professionally: clean burner ports weekly to prevent clogs; soak grates and racks in soapy water, scrubbing with a nonabrasive pad; inspect pilots monthly, clear debris with compressed air, and check oven ignition contacts for corrosion; wipe stainless steel surfaces with mild detergent, then dry; check legs for level quarterly; clear 22-1/2" flue riser; test controls and burners; schedule annual inspection for performance and compliance.