Stop sacrificing output for control. This 60-inch liquid propane restaurant range combines sustained heat capacity with precise manual control to drive continuous service in high-demand kitchens. Operators can handle simultaneous tasks with six non-clog burners, an integrated griddle, and a standard oven while maintaining consistent results and minimizing downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas. Remove grates and griddle plate; soak in warm, soapy water. Scrub burners with a non-abrasive brush; clear orifices and dry thoroughly. Wipe stainless steel exterior with mild detergent and soft cloth. Clean oven cavity with manufacturer-approved cleaner; remove racks and soak. Vacuum backriser and condenser areas; remove grease from vent and hi-shelf to reduce fire risk. Inspect seals and pilot; test ignition before returning to service.#@@#Additional Info#@#Southbend's 4601DC-2RR-LP 60" liquid propane range offers 276,500 BTU from six burners, a griddle/broiler, one oven with spark ignition, a cabinet base with rack, stainless steel exterior, backriser with hi-shelf, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60-inch liquid propane restaurant range combines sustained heat capacity with precise manual control to drive continuous service in high-demand kitchens. Operators can handle simultaneous tasks with six non-clog burners, an integrated griddle, and a standard oven while maintaining consistent results and minimizing downtime.
#@@# Six Burners#@#
Six open burners deliver segmented heat for multiple pans at once, enabling parallel cooking across high-volume production lines. Crews will reduce bottlenecks during peak hours because each burner resists clogging and offers stable flame performance under sustained use.
#@@# Integrated Griddle#@#
A raised griddle and broiler to the right provide a flat cooking surface for short-order production and high-throughput items, enabling rapid searing and even heat distribution. Teams can produce large runs of grilled items without transferring products to auxiliary equipment, improving line efficiency.
#@@# Oven and Cabinet#@#
A standard oven beneath the range offers baking and roasting capacity while the cabinet base stores essential tools and pans, keeping the workstation footprint compact. Staff can switch between stovetop and oven tasks without travel, accelerating service cycles.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and shelf provide a durable exterior that withstands repeated cleaning and kitchen traffic, ensuring the unit retains structural integrity. Maintenance crews can perform routine sanitation without harming the finish or function, preserving both appearance and performance.
#@@# High Output BTU#@#
A total output of 276,500 BTU supplies robust heat for rapid boil-off and sustained high-temperature cooking across multiple stations. Kitchen managers can maintain menu pace during continuous service because the range meets intense thermal demand reliably.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to prevent clogging; disassemble grates and soak in warm detergent to dissolve grease. Lubricate valve stems quarterly with food-grade lubricant and verify manual controls operate smoothly. Test standing pilot and battery spark ignition monthly; replace batteries and inspect thermocouples for corrosion. Clean stainless steel surfaces with nonabrasive cleaner and dry immediately to prevent staining. Check gas connections and flue riser for leaks routinely.