Description
The Southbend 4603AC-3TR 60-inch gas restaurant range streamlines sautéing, griddling, and baking in a single footprint. Four star/sauté burners with standard grates and a right-side 36-inch thermostatic griddle let crews shift from pan work to bulk searing without disrupting the line.
The convection oven with battery spark ignition turns out even roasts and bakes, and includes three racks for flexible loading. A cabinet base keeps trays and tools at arm’s reach, while the 22-1/2-inch flue riser shelf stages frequently used smallwares for faster service.
Stainless steel front and sides simplify cleanup, and 6-inch adjustable legs make leveling straightforward. With 228,000 BTU total input and standing pilots, this range is ready for high-volume service across busy dayparts.
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