When volume, consistency, and durability determine operational success, this 60" liquid propane restaurant range delivers industrial-grade cooking capacity without compromising control. Designed for continuous service environments, the unit supplies 262,000 BTU total heat and integrates six non-clog open burners plus a full-width charbroiler to support simultaneous high-temperature tasks. Facilities managers and culinary directors gain predictable performance, CSA and NSF compliance, and service-driven design that reduces downtime and simplifies maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the Southbend 4601CC-2CR-LP to cool. Remove grates and charbroiler parts; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with mild detergent and a soft cloth. Clean oven interior and spring-assisted door with approved cleaner; rinse and dry. Vacuum condenser and backriser vent to remove grease. Inspect seals and burners; reassemble and restore gas when dry to prevent fires, contamination, and equipment failure.#@@#Additional Info#@#Southbend's 4601CC-2CR-LP 60" Liquid Propane Range offers 262,000 BTU, six burners, a 24" charbroiler, two cabinets, a 37" cooktop, and a 13" oven. It features stainless steel, 6" legs, manual controls, and is CSA and NSF certified.#@@#General Info#@#Description #@#
When volume, consistency, and durability determine operational success, this 60" liquid propane restaurant range delivers industrial-grade cooking capacity without compromising control. Designed for continuous service environments, the unit supplies 262,000 BTU total heat and integrates six non-clog open burners plus a full-width charbroiler to support simultaneous high-temperature tasks. Facilities managers and culinary directors gain predictable performance, CSA and NSF compliance, and service-driven design that reduces downtime and simplifies maintenance.
#@@# Cooktop Output#@#
The six non-clog burners provide distributed heat across a 37.00" cooktop, enabling multiple stations to operate concurrently. Chefs achieve rapid boil and sustained sear with precise manual controls for staggered production needs.
#@@# Charbroiler Section#@#
An integrated 24" charbroiler on the right offers direct radiant grilling for proteins and vegetables, handling high-throughput grilling without additional floor footprint. The charbroiler uses the same liquid propane supply and manual control scheme to streamline operator training.
#@@# Oven Capacity#@#
A standard oven features a 13.00" oven bottom and 132.3 cubic feet of combined volume, allowing large batch roasting, holding, or recovery cooking cycles. The spring-assisted, counterweight door reduces operator strain and improves turnover speed during peak periods.
#@@# Construction Materials#@#
Stainless steel front, sides, and high shelf resist corrosion and simplify sanitation workflows in commercial kitchens. The 22.5" flue riser with shelf provides ventilation integration and auxiliary staging for plated service.
#@@# Serviceability Features#@#
Lift-off grates and standing pilot ignition support rapid cleaning and reliable light-off in high-use scenarios, while the unit qualifies for a manufacturer service program to accelerate parts replacement and technical support.
#@@#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#@#Inspect burners weekly and remove debris to prevent clogging; lift grates and brush ports with a stiff brush. Drain and clean charbroiler grease tray daily to avoid flare-ups. Verify standing pilot flames and adjust or replace faulty pilots per Southbend guidelines. Tighten gas connections and check for leaks using approved leak solution after any work. Lubricate oven hinge pivots annually and replace door counterweights showing wear.