Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers concentrated heat across four non-clog burners and a substantial left griddle, enabling continuous production without compromising temperature stability. Operators gain repeatable results thanks to thermostatic controls, robust stainless steel construction, and dedicated service support designed for commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane before cleaning. Remove grates and soak in warm, soapy water; scrub burners with a nylon brush to clear clogs. Wipe stainless steel surfaces with a mild detergent and soft cloth; avoid abrasive pads. Clean griddle plate with scraper while warm, then apply hot water and a noncaustic cleaner. Vacuum condenser and backriser vents to remove grease. Inspect seals and legs; tighten fasteners. Regular cleaning reduces bacteria, fire risk, energy use, and breakdowns.#@@#Additional Info#@#Southbend's 4601DC-3TL-LP 60" liquid propane range delivers 241,000 BTU with four burners, a 36" griddle, stainless-steel exterior, 1 oven, cabinet base, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers concentrated heat across four non-clog burners and a substantial left griddle, enabling continuous production without compromising temperature stability. Operators gain repeatable results thanks to thermostatic controls, robust stainless steel construction, and dedicated service support designed for commercial kitchens.
#@@# Burners and Griddle#@#
Four heavy-duty burners provide continuous output for high-volume stations, while a 37-inch cooktop area includes a left-side griddle plate for flat-top cooking and searing. Technicians will appreciate the non-clog burner design that reduces downtime and simplifies cleaning.
#@@# Precise Temperature Control#@#
Thermostatic controls maintain set points for both burners and the griddle, reducing variability between batches and minimizing waste from overcooking. Staff achieve consistent product quality during peak service windows, ensuring customer satisfaction.
#@@# Oven Capacity and Access#@#
A single standard oven offers 132.3 cubic feet of usable volume and features a spring-assisted counterweight door for safe, rapid access. Chefs can roast or hold large quantities while the oven interior supports heavy pans without sagging.
#@@# Durable Stainless Construction#@#
The stainless steel front, sides, shelf, and backriser resist corrosion and withstand daily commercial cleaning protocols. The overall build sustains frequent service cycles and simplifies sanitation workflows, making it ideal for busy kitchens.
#@@# Serviceability and Compliance#@#
The unit includes a 22-1/2 inch flue riser with a hi-shelf and ships with one oven rack, plus compatibility with the Southbend Service First program for expedited maintenance. Certified listings include cCSAus, CSA Flame, CSA Star, and NSF, supporting regulatory inspections and compliance.
#@@#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 griddle daily; remove debris and inspect ports with a soft brush to maintain consistent flame patterns. Clean stainless steel surfaces with a pH-neutral cleaner and soft cloth; rinse and dry to prevent spotting. Drain and clean oven cavity weekly; remove racks and soak in warm, soapy water. Verify thermostatic controls and standing pilot operation monthly and tighten gas fittings per CSA guidelines. Level unit and verify 6" legs for secure placement.