Description
Streamline high-volume cooking with the Southbend 4603DC-2CR, a 60-inch gas restaurant range built for fast ticket times. Six star/sauté burners with standard grates handle sauces, stocks, and sears while the right-side 24-inch charbroiler marks steaks, burgers, and vegetables. A standard oven with battery spark ignition finishes roasts and bakes without slowing the line.
Stage pans and tools on the 22-1/2-inch flue riser shelf to keep stations organized and moving. Standing pilots keep the top ready between rushes, and the cabinet base consolidates the footprint to free up aisle space. Stainless steel front, sides, and shelf with 6-inch adjustable legs support daily cleaning and quick level set-up.
With 307,000 BTU of total input and CSA, NSF compliance, this unit aligns with demanding kitchen standards. Ideal for line service, banquets, and catering production, it lets chefs sauté, grill, and bake at once. Qualifies for Southbend’s Service First Program.
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