Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers concentrated heat across six non-clog burners and a left-side griddle, supplying 291,000 BTU total to meet high-volume cooking demands. Designed for professional kitchens, the unit combines robust output, stainless-steel durability, and certifications required by institutional and commercial operators.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the liquid propane supply. Remove grates and griddle plate; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe burner crowns and caps; clear venturi openings with a soft brush. Clean oven interior with a mild alkaline cleaner, rinse, and dry. Degrease backriser shelf and flue riser. Vacuum condenser and chassis areas; inspect and tighten gas fittings. Verify seals and knobs before restoring power and gas.#@@#Additional Info#@#Southbend’s 4601DC-2GL-LP 60" propane range offers 291,000 BTU, six burners, 24" griddle, oven with spark ignition, cabinet base, stainless steel build, adjustable legs, flue riser, NSF/CSA certified, manual controls, and 132.3 Cu.Ft oven volume.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers concentrated heat across six non-clog burners and a left-side griddle, supplying 291,000 BTU total to meet high-volume cooking demands. Designed for professional kitchens, the unit combines robust output, stainless-steel durability, and certifications required by institutional and commercial operators.
#@@# Six Non-Clog Burners#@#
Each burner produces consistent heat while the non-clog design reduces downtime from debris. Chefs maintain steady production across multiple pans with predictable response and simplified maintenance.
#@@# Left Griddle Plate#@#
A 24" griddle on the left integrates flat-top cooking with adjacent burners for flexible layouts. Operators achieve simultaneous griddle and pan work, improving line balance and reducing bottlenecks.
#@@# High Total Heat#@#
The assembly generates 291,000 BTU to support rapid searing, boiling, and frying without degradation. Kitchens sustain long service periods and meet peak demand while retaining control across zones.
#@@# Standard Oven Capacity#@#
One standard oven with spark ignition and spring-assisted door supplies 132.3 cubic feet of space for baking, roasting, and holding. Staff gain oven access aligned with production schedules while minimizing strain and improving ergonomics.
#@@# Stainless Service Surfaces#@#
Stainless fronts, sides, shelf, and adjustable legs enable corrosion resistance and hygienic cleaning common to hospitals, universities, and restaurants. Maintenance teams perform sanitation cycles with durable surfaces built for frequent use.
#@@# Backriser With Shelf#@#
A 22.5" flue riser with hi-shelf provides elevated staging for plates, pans, and tools, optimizing workflows. Stations reduce counter clutter and preserve heat zones for plating consistency.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4601DC-2GL-LP range by scheduling weekly cleaning of burners and grates to prevent clogging. Empty crumb trays and vacuum debris from the cooktop area. Degrease the griddle with a nonabrasive cleaner after cool-down and season per manufacturer guidelines. Inspect door seals and hinges monthly; replace worn gaskets. Check gas connections and standing pilot flame for proper operation quarterly. Level unit and verify 6" adjustable legs; record maintenance.