Stop compromising output for control. This high-capacity commercial gas range combines robust cooking power with precise heat management to handle continuous service demands in busy kitchens, cafeterias, and bars. Designed for freestanding installation and fueled by liquid propane, this unit delivers 291,000 BTU total capacity while organizing six burners, a right-side griddle, a full oven, and convenient storage into a single footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas and power before cleaning. Remove grates, burners, and racks; soak in warm water with degreaser for 10–20 minutes. Scrub deposits with a nylon brush; avoid steel wool on stainless steel. Clean the griddle with a scraper while warm, then wipe with a damp cloth and mild detergent. Vacuum the condenser and flue riser to remove grease. Inspect seals and controls; tighten or replace as needed. Dry all surfaces; restore gas and power.#@@#Additional Info#@#Southbend's 4601DC-2TR-LP 60" liquid propane range offers 291,000 BTU from six burners and a 24" griddle. It features stainless steel construction, thermostatic controls, a single oven, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop compromising output for control. This high-capacity commercial gas range combines robust cooking power with precise heat management to handle continuous service demands in busy kitchens, cafeterias, and bars. Designed for freestanding installation and fueled by liquid propane, this unit delivers 291,000 BTU total capacity while organizing six burners, a right-side griddle, a full oven, and convenient storage into a single footprint.
#@@# Six Burner Array#@#
Operators allocate six high-output open burners across a 37-inch cooktop to enable simultaneous multi-pot production. Each burner resists clogging and pairs with standard grates for consistent flame distribution and simplified maintenance.
#@@# Right Griddle Integration#@#
Facilities gain a 24-inch thermostatically controlled griddle mounted on the right side to expand flat-top capabilities without adding separate equipment. Staff obtain controlled surface temperatures for searing, grilling, and short-order tasks while maintaining adjacent burner versatility.
#@@# Thermostatic Controls#@#
Chefs use thermostatic control systems to stabilize surface and griddle temperatures during peak service, reducing product variability and waste. Rapid adjustments permit tight process control for recipes that require repeatable heat profiles.
#@@# Oven With Spark Ignition#@#
The unit incorporates a standard oven featuring battery spark ignition and a spring-assisted counterweight door to streamline loading and reduce operator strain. Kitchen teams achieve reliable bake and roast performance within a 132.3 cubic foot usable cavity while minimizing ignition downtime.
#@@# Stainless Steel Construction#@#
Managers invest in a stainless steel front, sides, and hi-shelf riser to withstand heavy daily use and simplify sanitation workflows. Corrosion resistance and smooth surfaces accelerate cleaning cycles and help maintain compliance with NSF requirements.
#@@#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, soak in warm, soapy water, then dry before reassembly. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth, following the grain to avoid scratches. Verify thermostatic controls calibrate to setpoints and test pilot and battery spark ignition monthly. Lubricate oven door hinges quarterly and tighten fasteners.