Stop compromising output for capacity. This 60-inch liquid propane restaurant range delivers 307,000 BTU of total heat and combines six heavy-duty non-clog burners with a right-side 24-inch charbroiler to drive continuous, high-volume cooking operations without sacrificing control or consistency. Designed for commercial kitchens, the unit integrates a standard oven, cabinet base, and a welded stainless steel exterior to withstand daily demands and streamline service workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut off Liquid Propane supply before cleaning. Remove grates, charbroiler parts, and racks; wash in hot, soapy water. Soak stubborn grease for 15–30 minutes. Vacuum or brush condenser and backriser vents. Wipe stainless steel front, sides, and shelf with non-abrasive cleaner and soft cloth; rinse and dry. Clean oven interior with approved oven cleaner; test pilot and battery spark ignition after reassembly.#@@#Additional Info#@#Southbend’s 4601DC-2CR-LP 60" liquid propane range delivers 307,000 BTU with six burners, a 24" charbroiler, one oven with spark ignition, cabinet base, stainless steel exterior, and a 22½" flue riser. CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising output for capacity. This 60-inch liquid propane restaurant range delivers 307,000 BTU of total heat and combines six heavy-duty non-clog burners with a right-side 24-inch charbroiler to drive continuous, high-volume cooking operations without sacrificing control or consistency. Designed for commercial kitchens, the unit integrates a standard oven, cabinet base, and a welded stainless steel exterior to withstand daily demands and streamline service workflows.
#@@# Six Burners#@#
Engineered with six non-clog burners, the cooktop provides distributed high heat across a wide cooking surface for simultaneous use of multiple pans. Chefs gain precise manual control for searing, boiling, and sautéing, while maintenance remains straightforward thanks to removable grates.
#@@# Charbroiler Section#@#
Featuring a 24-inch charbroiler on the right, the range supports direct grilling tasks adjacent to range cooking to reduce handling and speed ticket times. Kitchen staff obtain consistent char and controlled heat transfer for proteins and vegetables.
#@@# Standard Oven#@#
Including one standard oven with battery spark ignition, the unit allows baking, roasting, and holding tasks without requiring additional footprint. Teams leverage oven capacity to stage pans while maintaining independent thermostat control.
#@@# Cabinet Base#@#
Providing a cabinet base with one rack, the range supplies organized storage and quick access to pots, pans, and sheet trays during peak service. Operators preserve line efficiency by keeping essential tools and items within immediate reach.
#@@# Backriser Shelf#@#
Equipped with a 22-1/2 inch flue riser and hi-shelf, the back riser creates elevated storage for spices, pans, and plating while directing venting needs. Staff gain a clear work plane and a stable support surface that aligns with kitchen ergonomics.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4601DC-2CR-LP by inspecting burners and charbroiler daily for debris; remove grates and use a non-abrasive brush to clear food and grease. Flush the oven interior weekly and clean racks with warm, soapy water; verify battery spark ignition and replace batteries regularly. Lubricate control shafts quarterly and tighten gas fittings when offline. Check door seals, adjust 6" legs for level, and verify flue riser clearance for consistent combustion and safety.