Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers sustained heat output and integrated griddle capacity to meet service demands while preserving precise manual control for searing, sautéing, and griddling. Owners and managers receive a robust stainless steel platform designed for heavy-duty use, simplified maintenance, and predictable installation in high-volume environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the range cool. Remove grates and clean with warm, soapy water; soak stubborn deposits. Scrape griddle residue with a scraper, then wipe with a non-abrasive cleaner and rinse. Vacuum burners and wipe burner tops; inspect ports for clogs and clear with a soft wire if needed. Clean oven interior with recommended oven cleaner, rinse and dry. Wipe stainless steel surfaces and polish. Check seals and vents; document cleaning dates for inspections.#@@#Additional Info#@#Southbend’s 4601CC-2GR-LP 60" LP range offers 246,000 BTU, six burners, 24" griddle, manual controls, stainless steel exterior, two cabinets, 22.5" flue riser with shelf, 6" adjustable legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers sustained heat output and integrated griddle capacity to meet service demands while preserving precise manual control for searing, sautéing, and griddling. Owners and managers receive a robust stainless steel platform designed for heavy-duty use, simplified maintenance, and predictable installation in high-volume environments.
#@@# Six High-Output Burners#@#
Six non-clog open burners supply concentrated heat across a 37.00" cooktop, producing rapid boil and sear performance for multi-station cooking. Manual control valves let cooks adjust flame intensity instantly to match peaks and recipe needs.
#@@# Right Griddle Assembly#@#
A 24" griddle on the right integrates flat-top cooking into the rangetop, enabling grill, toast, and breakfast operations without extra equipment. Operators improve throughput by staging griddle tasks near open burners, reducing transfer times and saving space.
#@@# Integrated Oven Capacity#@#
The unit includes oven space with a 13.00" oven bottom and spring-assisted door for safe access under heavy loads. Chefs can roast, bake, or hold product within the same appliance to streamline production and minimize cross-equipment handling.
#@@# Serviceable Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify cleaning in sanitized settings like hospitals and schools. Removable grates and lift-off components reduce downtime for maintenance and expedite sanitation.
#@@# Storage And Vent Integration#@#
Two base cabinets provide sheltered storage for cookware and supplies, while a 22.5" flue riser with shelf optimizes ventilation and staging for heat-sensitive items. The range can be installed freestanding with integrated venting to maintain line ergonomics.
#@@# Performance And Certification#@#
The range generates 246,000 BTU total output on liquid propane, meeting NSF and CSA certification for commercial kitchens.
#@@#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#@#For facility managers: inspect burners and griddle daily; remove debris and scrub with a nonabrasive pad, then season the griddle per manufacturer guidelines. Clean oven cavity weekly; use a degreaser rated for stainless steel and rinse thoroughly. Flush pilot lines and verify standing pilot operation monthly. Tighten gas fittings and check for leaks with a soap solution after any service. Level the unit and verify 6" adjustable legs. Retain NSF and CSA documentation for audits.