Stop trading speed for control. This 60-inch liquid propane restaurant range delivers a combined output of 330,000 BTU across ten non-clog burners, enabling continuous high-volume production while maintaining precise manual control for each zone. Operators can reduce cook times and handle multiple stations simultaneously without sacrificing consistency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas before cleaning. Soak grates in warm, soapy water; scrub burners with a nylon brush. Wipe stainless steel with a mild detergent, then polish dry. Clean the oven cavity after cooling with non-abrasive cleaners; remove debris from door hinges and check seals. Vacuum condenser and backriser vents to remove grease. Inspect components monthly to prevent fires, reduce energy use, and ensure CSA and NSF compliance.#@@#Additional Info#@#Southbend's 4601CC-LP 60" liquid propane range delivers 330,000 BTU across ten burners, a 37" cooktop, two cabinets, a 22.5" flue riser, stainless steel exterior, spring-assisted oven door, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop trading speed for control. This 60-inch liquid propane restaurant range delivers a combined output of 330,000 BTU across ten non-clog burners, enabling continuous high-volume production while maintaining precise manual control for each zone. Operators can reduce cook times and handle multiple stations simultaneously without sacrificing consistency.
#@@# Ten Burner Layout#@#
The unit features ten non-clog burners arranged across a 37-inch cooktop to support parallel cooking workflows and reduce turnaround on high ticket volumes. Chefs can maintain independent burner adjustments for searing, simmering, and rapid boiling to match menu demands effectively.
#@@# High Heat Capacity#@#
The range produces a total of 330,000 BTU to drive rapid heating for large pots and pans, improving throughput during peak service periods. Kitchens will experience stable thermal performance under sustained load to meet continuous demand efficiently.
#@@# Stainless Steel Exterior#@#
The front, sides, and hi-shelf are constructed from stainless steel to withstand daily commercial use and facilitate cleaning protocols. Maintenance teams will spend less time on surface care while preserving a professional appearance.
#@@# Integrated Ovens and Storage#@#
Two cabinets and a spring-assisted counterweight oven door deliver combined workspace and storage beneath the cooktop, maximizing footprint utility. Staff can access cookware and ingredients quickly while the oven supports baking and holding tasks within the same appliance footprint.
#@@# Backriser with Shelf#@#
A 22.5-inch flue riser with a hi-shelf provides ventilation integration and elevated storage for pans, plates, or staging items. Line cooks can stage tools at eye level, improving ergonomics and reducing steps during service.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs allow accurate leveling on uneven floors to ensure safe operation and correct combustion alignment.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris for consistent flame and heat. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth after service to prevent corrosion. Degrease grates and oven interiors with a commercial-grade degreaser, rinse thoroughly, and let parts air dry before reassembly. Check gaskets and spring-assisted oven doors for wear, adjusting or replacing components per CSA and NSF guidelines. Level equipment and regularly check gas connections for leaks.