Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers focused heat and consistent results for high-volume service. Designed for institutional kitchens, hospitals, universities, and restaurants, it combines a four-burner cooktop, a 36" griddle, and a full-size oven to handle simultaneous production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and shut off Liquid Propane supply. Remove grates and wipe burners with a soft brush and mild detergent; clear burner ports to prevent clogging. Scrape griddle with manufacturer-approved tool, then clean with warm, soapy water. Vacuum condenser and backriser area to remove grease. Clean oven interior with non-abrasive cleaner and wipe door seals; dry thoroughly. Inspect thermostatic controls and replace worn gaskets. Reconnect power and gas only after unit is fully dry.#@@#Additional Info#@#Southbend 4601DC-3TR-LP 60" Liquid Propane Range delivers 241,000 BTU with 4 burners, 36" griddle, thermostatic controls, stainless steel build, 22.5" flue riser, 6" legs, and NSF, cCSAus, CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers focused heat and consistent results for high-volume service. Designed for institutional kitchens, hospitals, universities, and restaurants, it combines a four-burner cooktop, a 36" griddle, and a full-size oven to handle simultaneous production.
#@@# Power Output#@#
Total heat reaches 241,000 BTU, enabling rapid searing, boiling, and extended griddle use during continuous service. Operators gain reliable thermal capacity for multiple pans and a large griddle without delays.
#@@# Cooktop Configuration#@#
Four non-clog burners with heavy-duty grates create modular heat zones across a 37.00" cooktop, allowing chefs to handle multiple tasks. Lift-off components simplify cleaning and reduce downtime.
#@@# Griddle Surface#@#
The 36" griddle features thermostatic control and a .500" plate thickness for even surface temperature during peak cycles. Teams achieve consistent heat for proteins and breakfast items while minimizing hot spots.
#@@# Oven Performance#@#
A standard oven with battery spark ignition and a spring-assisted door offers controlled baking and holding within a 132.3 cubic foot space. Thermostatic controls ensure precise setpoints for roasting or proofing.
#@@# Construction And Support#@#
Stainless steel front, sides, and shelf provide corrosion-resistant surfaces that withstand rigorous cleaning. The unit qualifies for the manufacturer’s Service First program, offering field service plans to reduce operational risk.
#@@# Installation And Stability#@#
The adjustable legs ensure stability on uneven surfaces, while the included flue riser supports proper ventilation. This model meets industry standards for institutional and foodservice environments, making it a dependable choice for demanding operations.
#@@#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 for carbon buildup; remove grates and scrub with a non-abrasive brush, then rinse and dry before reassembly. Clean stainless steel surfaces with a neutral pH detergent to prevent corrosion and polish along the grain. Vacuum condenser area and verify vent clearance at the 22.5” flue riser monthly. Calibrate thermostatic controls quarterly and test standing pilot and battery spark ignition for reliable ignition. Check door counterweights and leg fasteners.