Description
Engineered for high-volume lines, the Southbend 4603DD-4TL 60-inch gas restaurant range blends a 48-inch thermostatic griddle, two star/sauté burners, and two standard ovens to keep tickets moving. Sear, sauté, and griddle on the left while baking or roasting below to consolidate stations and reduce steps.
Thermostatic controls on the 48-inch griddle hold set temperatures for consistent pancakes at breakfast and smash burgers at lunch, while a standing pilot keeps the top ready between rushes. Battery spark ignition lights the ovens quickly, helping crews turn pans fast during banquet or à la carte service.
A stainless steel front, sides, and shelf stand up to daily wear, and 6-inch adjustable legs simplify cleaning and leveling. The 22-1/2-inch flue riser with shelf stages pans or garnishes for efficient plating, and 236,000 BTU overall output supports demanding production. Certified cCSAus, CSA Flame, CSA Star, and NSF.
This model qualifies for Southbend’s Service First Program.
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