For high-volume kitchens where throughput and heat consistency are key, this 60" liquid propane restaurant range offers robust cooking capacity and precise charbroiling performance. It delivers 228,000 BTU total output with four non-clog burners and a 36" charbroiler on the right, enabling high-temperature tasks without sacrificing control. Designed for continuous commercial use, it features a durable stainless-steel platform ideal for restaurant operators, foodservice managers, and hospitality teams.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and shut off Liquid Propane supply. Remove grates and charbroiler plates. Scrape grease from burners and oven bottom with a nonmetallic scraper. Clean stainless surfaces with mild detergent and a soft cloth; rinse and dry. Vacuum condenser and vent risers to remove buildup. Inspect door seals and adjustable legs for wear; tighten as needed. Reassemble when dry, reconnect propane, and test pilots and burners for proper ignition and operation.#@@#Additional Info#@#The Southbend 4601CC-3CR-LP 60" liquid propane range offers 228,000 BTU, four burners, 36" charbroiler, dual cabinets, 22.5" flue riser, stainless steel build, adjustable legs, manual controls, spring-assisted door, and CSA/NSF certifications.#@@#General Info#@#Description #@#
For high-volume kitchens where throughput and heat consistency are key, this 60" liquid propane restaurant range offers robust cooking capacity and precise charbroiling performance. It delivers 228,000 BTU total output with four non-clog burners and a 36" charbroiler on the right, enabling high-temperature tasks without sacrificing control. Designed for continuous commercial use, it features a durable stainless-steel platform ideal for restaurant operators, foodservice managers, and hospitality teams.
#@@# Total Heat Output#@#
228,000 BTU ensures consistent cooking power across burners and charbroiler during peak service. Chefs can sear, boil, and char at required temperatures while maintaining recovery rates for uninterrupted performance.
#@@# Charbroiler Integration#@#
The 36" charbroiler on the right provides dedicated grilling capacity alongside burners, enhancing menu flexibility. Staff can handle grill tasks efficiently without using separate equipment.
#@@# Four Non-Clog Burners#@#
Non-clog burners reduce maintenance and prevent flame interruptions in busy kitchens. Operators enjoy reliable ignition and stable flames, even with particulate exposure.
#@@# Oven Capacity And Access#@#
The oven offers 132.3 cubic feet of space with a spring-assisted door for safe, controlled access. Its large interior fits sheet pans and supports batch roasting, boosting throughput for catering and institutional meals.
#@@# Stainless Steel Construction#@#
Stainless-steel front, sides, shelf, and backriser resist corrosion and simplify cleaning. Surfaces meet NSF and CSA standards, ensuring compliance with health regulations.
#@@# Serviceability And Installation#@#
The freestanding unit includes a 22.5" flue riser with hi-shelf and 6" adjustable legs for leveling on uneven floors. It integrates with ventilation setups and qualifies for the manufacturer’s Service First program for parts access and maintenance.
#@@#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#@#Please perform monthly inspections of burner ports and grates; remove carbon deposits with a brass brush and mild detergent to maintain flame pattern and heat transfer. Degrease charbroiler elements after each service day using a scraper and approved solvent, then rinse with water. Verify standing pilot operation and gas connections quarterly; tighten fittings and test for leaks with soap solution. Clean condenser and vents; adjust legs for level operation.