Stop compromising throughput for control. This 60-inch natural gas restaurant range delivers precise heat management and sustained output for continuous service environments, supporting rapid ticket times without sacrificing consistency. Designed for kitchen professionals, it combines a high total BTU rating with commercial construction to handle sustained high-temperature operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas lines per code and shut off valves before cleaning. Remove oven racks and wipe interiors with mild detergent and warm water; scrub grease with a non-abrasive pad. Clean burners and ports with a brush; clear debris from pilot and ignition. Degrease front, sides, and shelf with commercial degreaser; rinse and dry. Vacuum condenser and backriser vents monthly to prevent fire risk. Inspect seals and legs; tighten hardware.#@@#Additional Info#@#Southbend’s 4603DD-6R-NG 60" natural gas range delivers 401,000 BTU with nine burners and two ovens. It features a stainless steel exterior, 6" adjustable legs, and is CSA and NSF certified. Weight: 1,075 pounds.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch natural gas restaurant range delivers precise heat management and sustained output for continuous service environments, supporting rapid ticket times without sacrificing consistency. Designed for kitchen professionals, it combines a high total BTU rating with commercial construction to handle sustained high-temperature operations.
#@@# Nine Burners#@#
Nine high-performance burners provide immediate, concentrated heat across the top cooking surface. Operators gain flexibility for parallel tasks, from rapid searing to gentle simmering, while manual controls allow incremental adjustments for precise pan temperatures.
#@@# High Total Output#@#
A total rating of 401,000 BTU supplies the sustained energy required for multiple simultaneous stations. Chefs maintain target cooking rates under peak loads, reducing cycle times for large orders and limiting cold spots during continuous use.
#@@# Oven Capacity#@#
Two standard ovens with battery spark ignition deliver independent enclosed cooking zones for baking, roasting, and holding. Staff can stage different menu items concurrently, reducing cross-contamination risks and increasing throughput with one rack included per oven.
#@@# Durable Construction#@#
Stainless steel front, sides, and riser shelf provide corrosion resistance and simplified sanitation. Maintenance teams perform routine cleaning faster, and the reinforced surfaces endure the abrasion and heat exposure common in commercial kitchens.
#@@# Exhaust Integration#@#
A 22-1/2-inch flue riser with a hi-shelf integrates with kitchen ventilation and creates additional shelving for staging. Engineers can align exhaust pathways while staff use the shelf for plating or short-term holding, optimizing line ergonomics.
#@@# Service and Compliance#@#
Unit meets CSA and NSF certifications and qualifies for the manufacturer service program, supporting uptime and regulatory needs.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame patterns. Clean stainless steel surfaces with a neutral detergent and soft cloth; rinse and dry to prevent corrosion. Degrease oven interiors after peak service using a high-temperature approved cleaner; scrub racks and inspect the single rack for warping. Verify gas connections and test manual controls monthly for leaks and response. Level unit and adjust 6" legs to prevent uneven cooking.