Description
Engineer efficiency on a 60-inch cookline with the Southbend 4603DC-6R gas restaurant range. Deliver up to 356,000 BTU to keep service moving during peak periods while consolidating sautéing, searing, and rapid boiling on one footprint. Chefs and operators can streamline tickets and reduce steps across busy hot lines.
Work the right side with three star/saute burners up front and two pyromax burners in the rear for high-intensity tasks, while four star/saute burners on the left handle everyday production. A standard oven with battery spark ignition supports roasting, finishing, and baking without slowing the line, and a standing pilot keeps the tops ready. The 22-1/2″ flue riser with shelf stages pans, spices, and smallwares within reach.
A stainless steel front, sides, and shelf stand up to heavy use, and 6″ adjustable legs simplify leveling on uneven floors. The cabinet base adds dry storage for sheets and pans, with one rack included. CSA and NSF listings support compliance, and this model qualifies for Southbend’s Service First™ Program.
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