Stop trading uptime for output. This 60-inch liquid propane restaurant range combines concentrated heat with robust construction to handle continuous service without compromise, delivering 362,000 BTU across six non-clog burners and an integrated charbroiler for direct-grill applications. Chefs enjoy controlled intensity and high throughput, while back-of-house teams benefit from serviceable components and compliant factory certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the main valve. Remove grates and charbroiler plates; soak in hot water with degreaser. Scrub burner openings with a soft brush; clear debris to prevent clogging. Wipe stainless surfaces with a mild detergent, rinse, and dry to prevent corrosion and maintain CSA/NSF compliance. Clean backriser and shelf to remove grease buildup and reduce fire risk. Inspect seals and knobs; tighten or replace parts to avoid breakdowns. Run a leak test before returning to service.#@@#Additional Info#@#Southbend’s 4601CC-2CL-LP 60" propane range offers 362,000 BTU with six burners, a 24" charbroiler, two cabinets, manual controls, stainless steel exterior, backriser with hi-shelf, 6" adjustable legs, CSA and NSF certifications.#@@#General Info#@#Description #@#
Stop trading uptime for output. This 60-inch liquid propane restaurant range combines concentrated heat with robust construction to handle continuous service without compromise, delivering 362,000 BTU across six non-clog burners and an integrated charbroiler for direct-grill applications. Chefs enjoy controlled intensity and high throughput, while back-of-house teams benefit from serviceable components and compliant factory certifications.
#@@# High Heat Delivery#@#
Expect consistent high-heat performance from a total rating of 362,000 BTU that supports simultaneous high-volume cooking tasks. Operators can sear, boil, and reduce at competitive speeds while maintaining steady flame response across all six burners.
#@@# Non-Clog Burners#@#
Rely on six non-clog burner assemblies designed to resist blockages common in busy kitchens. Line cooks achieve predictable output, and maintenance crews reduce downtime through simplified burner cleaning and easy access to parts.
#@@# Charbroiler Integration#@#
Use the left 24-inch charbroiler option for charred proteins and grill marks without needing a separate unit. Chefs gain direct contact grilling capability within the same footprint, enhancing station efficiency and menu variety.
#@@# Stainless Construction#@#
Trust a stainless steel front, sides, and hi-shelf that withstand daily wear and corrosive kitchen environments. Managers reduce replacement frequency and maintain a professional appearance while meeting sanitation expectations.
#@@# Storage Cabinet Base#@#
Utilize two full-width cabinets beneath the cooking surface for immediate storage of pans and tools. Kitchen staff streamline mise en place and minimize trips to remote storage during service periods.
#@@# Service Ready Design#@#
Benefit from a 22.5-inch flue riser with shelf and 6-inch adjustable legs that simplify installation and ventilation alignment. Technicians can perform adjustments on uneven floors and integrate exhaust connections with minimal obstruction.
#@@#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 personnel must inspect burners and pilot assemblies weekly for proper ignition and flame. Rotate charbroiler grates after each service and degrease with a stainless steel solvent to prevent buildup. Clean grease trays daily and ensure drain ports are clear. Calibrate gas pressure quarterly with a manometer and adjust manifold valves per Southbend specs. Lubricate hinge pivots monthly with FDA-compliant lubricant.