This liquid propane restaurant range delivers concentrated power and consistent heat management to support sustained service periods while preserving menu precision. Operators gain 305,000 BTU total output across a mixed top configuration engineered for continuous, heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply and cool the range before cleaning. Remove grates, racks, and charbroiler pieces; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel front and sides with mild detergent and a soft cloth, then dry to prevent streaks. Clean oven interiors and convection fans with recommended cleaners; inspect and clean burner ports and flue riser to remove grease. Regular cleaning prevents sickness, fires, extra bills, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend’s 60.75" liquid propane range delivers 305,000 BTU with four burners, a 36" charbroiler, one standard oven, and one convection oven.#@@#General Info#@#Description #@#
This liquid propane restaurant range delivers concentrated power and consistent heat management to support sustained service periods while preserving menu precision. Operators gain 305,000 BTU total output across a mixed top configuration engineered for continuous, heavy use.
Four non-clog burners provide focused heat distribution for rapid boil and sear tasks, enabling multiple high-volume pots and pans to run simultaneously. Chefs control each zone manually for immediate adjustments under load.
A charbroiler on the left integrates searing capacity directly into the range footprint, reducing transfer time between stations and increasing line efficiency. The charbroiler uses the same LP supply to maintain uniform performance across cooking surfaces.
One standard oven and one convection oven offer sequential cooking flexibility, allowing roasting in the standard cavity while the convection unit handles bake and proof cycles. Battery spark ignition on both ovens eliminates reliance on continuous pilot flames and reduces gas waste.
Stainless steel front, sides, and hi-shelf deliver corrosion resistance and simplify sanitation routines in high-traffic kitchens. The 6" adjustable legs permit precise leveling on irregular floors and support stable operation under full load.
A flue riser with shelf centralizes ventilation clearance and provides a durable staging surface for holding pans or tools. The integrated riser aligns with common kitchen hood systems to streamline installation and maintain service access.
Unit carries CSA and NSF certification, meeting regulatory expectations for commercial foodservice equipment and easing permit processes. The product qualifies for the manufacturer’s Service First program, offering extended service resources for long-term uptime.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot assemblies weekly; remove debris and use a soft brush to clear ports, ensuring consistent flame patterns. Clean stainless steel surfaces with a nonabrasive detergent and a microfiber cloth, rinsing thoroughly to prevent residue. Verify gas connections and hoses monthly for leaks using a soapy solution; tighten fittings if bubbles appear. Calibrate oven thermostats quarterly and lubricate control shafts annually to maintain accuracy and service life.