Handle high-volume kitchen demands without compromise. This 60-inch liquid propane restaurant range delivers focused heat and continuous operation for busy back-of-house environments, offering a total output of 178,000 BTU to support sustained service periods. Operators gain a reliable platform that combines burners, a large griddle surface, and a convection oven in a single freestanding footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the LP supply. Remove grates, racks and the griddle plate. Scrape heavy grease, then clean surfaces with a mild detergent solution and a non-abrasive cloth. Flush burners and ports with a soft brush; clear the oven interior with a baking soda paste and rinse. Clean condenser coils and vents to maintain efficiency. Inspect seals and legs; tighten or replace worn parts. Dry all components completely before restoring power and gas.#@@#Additional Info#@#Southbend's 60" liquid propane range delivers 178,000 BTU from two non-clog burners and a 48" griddle, with manual controls, a convection oven, cabinet base with three racks, stainless steel build, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Handle high-volume kitchen demands without compromise. This 60-inch liquid propane restaurant range delivers focused heat and continuous operation for busy back-of-house environments, offering a total output of 178,000 BTU to support sustained service periods. Operators gain a reliable platform that combines burners, a large griddle surface, and a convection oven in a single freestanding footprint.
#@@# Burners With Griddle#@#
Two non-clog open burners provide immediate, high-intensity heat for rapid searing and boiling, while a 48-inch griddle to the right expands on-line cooking capacity for breakfast and lunch programs. Chefs achieve consistent output across simultaneous tasks, and the manual controls enable direct adjustments for precise temperature management.
#@@# Convection Oven Performance#@#
A single convection oven uses battery spark ignition to deliver even heat distribution for baking, roasting, and holding applications, improving throughput on prep lines. The oven includes three racks to maximize usable space and support batch cooking without bottlenecks.
#@@# Durable Stainless Surfaces#@#
Stainless steel front, sides, and shelf resist corrosion and simplify cleaning during fast turnarounds, sustaining a professional appearance over heavy use. The 22-1/2-inch flue riser adds a work shelf and channels heat and ventilation away from the cookline for safer operation.
#@@# Service Ready Construction#@#
Engineered for commercial schedules, this freestanding unit mounts on 6-inch adjustable legs to level on varied floors and to meet sanitation clearances. The cabinet base provides storage and secures components, reducing pantry clutter and protecting service parts.
#@@# Certified Safety Features#@#
This model carries CSA, cCSAus, and NSF listings, reflecting compliance with regulatory and sanitation standards for institutional kitchens. The standing pilot and approved flame systems maintain reliable ignition and meet inspection requirements.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service teams should inspect burners and griddle daily, remove debris, and verify flame quality to ensure stable operation. Schedule weekly cleaning of stainless steel surfaces with mild detergent and a nonabrasive pad, then rinse and dry. Lubricate knobs and hinges monthly and confirm standing pilot and battery spark ignition function. Replace worn gaskets and check gas connections for leaks using approved detector fluid. Maintain level installation and document each service.