Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers high-capacity cooking and precise temperature management in a single footprint, supporting continuous service without compromise. Operators gain 291,000 BTU of sustained output, six non-clog open burners, and a left-side griddle to handle simultaneous high-volume production across multiple cook stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane supply before cleaning. Remove grates and soak in a degreasing solution; scrub non-clog burners with a nylon brush and rinse. Wipe stainless steel surfaces with a mild detergent and soft cloth to prevent corrosion. Degrease griddle with a scraper while warm, then clean with a non-abrasive pad and oil season after drying. Vacuum condenser coils and check vents to prevent fires. Inspect seals and tighten fittings to avoid leaks.#@@#Additional Info#@#Southbend's 4601DC-2TL-LP 60" liquid propane range offers 291,000 BTU with six burners, a 24" griddle, thermostatic controls, a spring-assisted oven door, stainless steel exterior, 22.5" flue riser, and 6" adjustable legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers high-capacity cooking and precise temperature management in a single footprint, supporting continuous service without compromise. Operators gain 291,000 BTU of sustained output, six non-clog open burners, and a left-side griddle to handle simultaneous high-volume production across multiple cook stations.
#@@# Burners and Output#@#
Equipped with six non-clog burners, the cooktop produces rapid, even heat across a 37-inch cooking surface to support multiple pans at once. Chefs maintain consistent sear and boil performance under continuous use while service demands remain high.
#@@# Griddle Section#@#
A 24-inch left griddle integrates into the top to provide a flat-top cooking zone for proteins, eggs, and sandwiches, reducing the need for separate equipment. Staff achieve faster plate turnaround and tighter temperature control for griddle items through direct thermostatic regulation.
#@@# Oven Capacity#@#
The unit includes one standard oven with a 132.3 cubic foot interior volume and a spring-assisted, counterweight door for safe, rapid access during peak periods. Kitchen teams stack full-size pans and rotate batches without sacrificing oven temperature stability.
#@@# Controls and Ignition#@#
Thermostatic controls combined with a battery spark ignition for the oven deliver reliable temperature accuracy and simplified start-up routines. Line cooks set target temperatures quickly and maintain repeatable results across shifts.
#@@# Construction and Serviceability#@#
Stainless steel front, sides, flue riser, and shelf provide corrosion resistance and simplify daily cleaning for busy kitchens. A 22.5-inch flue riser with a hi-shelf and lift-off grates streamline maintenance and allow technicians to access components for quicker repairs.
#@@#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#@#Inspect burners and grates weekly; remove debris and clean with a nonabrasive detergent to maintain heat transfer and prevent clogging. Calibrate thermostatic controls monthly; verify oven temperature with a certified probe and adjust per manufacturer guidance. Degrease stainless steel surfaces after each service period using a mild alkaline cleaner and soft cloth. Check door counterweights, seals, and 6" adjustable legs for wear; tighten fasteners and level the unit.