Stop sacrificing output for durability. This 60-inch liquid propane restaurant range delivers concentrated power across multiple cooking zones while maintaining consistent heat control for continuous service demands. Operators achieve predictable results from burners, griddle, and oven with a layout designed for busy kitchens and long shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas before cleaning. Remove grates and wipe surfaces with a mild detergent solution using a soft cloth. Scrub griddle with a scraper, then apply a degreaser and rinse. Clean oven interior with approved oven cleaner; rinse and dry. Vacuum condenser and check ventilation riser for grease buildup; degrease vents. Inspect door seals and hinges; tighten or replace as needed. Restore power and gas only after all parts are completely dry.#@@#Additional Info#@#Southbend’s 4601DC-3GR-LP 60" liquid propane range offers 241,000 BTU with four burners, a 36" griddle, manual controls, a standard oven, stainless steel front and sides, adjustable legs, NSF and CSA certifications, and a backriser with hi-shelf.#@@#General Info#@#Description #@#
Stop sacrificing output for durability. This 60-inch liquid propane restaurant range delivers concentrated power across multiple cooking zones while maintaining consistent heat control for continuous service demands. Operators achieve predictable results from burners, griddle, and oven with a layout designed for busy kitchens and long shifts.
#@@# High-Capacity Burners#@#
Four non-clog burners supply the primary cooking zones and produce the rapid searing and sustained heat required for peak periods. Each burner connects to manual controls that let staff adjust the flame precisely, reducing time to temperature and improving throughput.
#@@# Integrated Right Griddle#@#
A 36-inch griddle sits to the right of the burners and provides a flat cooking surface for high-volume items such as sandwiches and breakfast lines. Operators can cook across two distinct surfaces simultaneously, increasing menu flexibility without adding separate equipment.
#@@# Standard Oven Performance#@#
One standard oven uses battery spark ignition to deliver reliable bake and roast capability under continuous use. Chefs can stage sheet pans or full-size racks, enabling parallel preparation of entrees while stovetop work proceeds above.
#@@# Robust Construction#@#
Stainless steel front, sides, and hi-shelf ensure the range withstands repeated cleaning and heavy daily use while maintaining a professional appearance. Six-inch adjustable legs allow on-site leveling to compensate for uneven floors and maintain safe operation.
#@@# Ventilated Backriser Shelf#@#
A 22-1/2 inch flue riser with shelf provides elevated storage and organized space for pans, tools, or holding trays while keeping venting clear. This configuration reduces clutter at the cookline and places essentials within ergonomic reach.
#@@# Service Eligibility and Certifications#@#
Certified to CSA and NSF standards and compatible with the manufacturer service program, the unit satisfies regulatory requirements and simplifies warranty support.
#@@#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 weekly and clear food debris from grates and pilot assemblies to maintain consistent heat output. Clean the 36" griddle plate after each shift with a scraper and neutral cleaner; season with a thin oil layer when cool. Degrease oven interior monthly and check spark ignition battery contacts for corrosion. Verify door seals and adjust 6" legs to level the unit. Schedule CSA-certified technician service annually for safety and efficiency.