Built for heavy service lines, this 60-inch natural gas restaurant range delivers concentrated heat and dependable uptime across continuous shifts. Operators achieve simultaneous high-volume cooking without sacrificing control, utilizing a configuration that places eight burners and two standard ovens under a single stainless steel worktop. Facilities benefit from a robust footprint with adjustable legs and a hi-shelf riser that integrates seamlessly into busy kitchen layouts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove racks and wipe ovens with mild soap and warm water; rinse and dry. Scrape burners and vacuum debris from drip pans; clean pyromax and star/sauté ports with a soft brush. Degrease stainless steel exterior and shelf using non-abrasive cleaner; rinse. Clean backriser and vent to remove grease buildup to reduce fire risk. Inspect seals and pilot; replace worn parts. Clean coils and verify efficient airflow to lower utility use and avoid breakdowns.#@@#Additional Info#@#Southbend's 4603DD-7R-NG 60" natural gas range offers 382,000 BTU, eight burners, two standard ovens with battery spark ignition, a stainless steel exterior, a 22½" flue riser with shelf, 6" adjustable legs, and CSA and NSF certifications.#@@#General Info#@#Description #@#
Built for heavy service lines, this 60-inch natural gas restaurant range delivers concentrated heat and dependable uptime across continuous shifts. Operators achieve simultaneous high-volume cooking without sacrificing control, utilizing a configuration that places eight burners and two standard ovens under a single stainless steel worktop. Facilities benefit from a robust footprint with adjustable legs and a hi-shelf riser that integrates seamlessly into busy kitchen layouts.
#@@# Star Sauté Burners#@#
Four star sauté burners concentrate flame control for rapid searing and sustained high-heat tasks. Chefs gain precise output for pans and griddles, reducing cook time while maintaining consistent product quality.
#@@# Pyromax Right Burners#@#
Four Pyromax burners on the right side provide intense, focused heat for heavy pots and stock kettles. Line cooks manage large-volume boiling and rapid reduction with stable flame characteristics and reliable pilot ignition.
#@@# Dual Standard Ovens#@#
Two standard ovens with battery spark ignition expand simultaneous roasting and baking capacity. Staff can stage multiple menu items at different temperatures, increasing throughput without cross-contamination between pans.
#@@# High Total Output#@#
With a total power of 382,000 BTU, this range delivers the thermal capacity required by high-volume operations. Kitchens can execute multiple large batch processes concurrently while maintaining target cook times and consistent yields.
#@@# Stainless Steel Construction#@#
The full stainless steel front, sides, shelf, and riser offer a corrosion-resistant service surface designed for daily sanitation routines. Maintenance teams can clean faster and preserve finish longevity under commercial cleaning protocols.
#@@# Integrated Hi-Shelf Riser#@#
A 22-1/2 inch flue riser with shelf provides elevated storage and a functional pass-through area for plated food.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot assemblies weekly; remove debris, check flame patterns, and tighten connections for consistent heat. Clean stainless steel surfaces daily with mild detergent and a soft cloth; rinse and dry to prevent spotting. Degrease oven interiors and racks after heavy use; use NSF-approved cleaners and avoid abrasive pads. Calibrate control valves quarterly and check manual thermostats for accuracy. Replace worn gaskets and hinges promptly to maintain seals.