Built for high-volume kitchens needing steady power and uptime, this 60" liquid propane restaurant range offers concentrated heat and versatile cooking across a 356,000 BTU platform. Multiple burner types and a full oven support simultaneous high-throughput applications while minimizing service interruptions with proven commercial components.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas supply. Cool range, remove grates and caps. Wipe debris, clean burners and caps with soapy water; brush ports gently. Clean oven after cooling: remove rack, wash, rinse, dry. Degrease backriser, shelf, stainless surfaces; rinse, buff dry. Vacuum condenser, check pilot openings; inspect seals, hinges. Reassemble dry parts, reconnect gas.#@@#Additional Info#@#The Southbend 4601DC-5R-LP 60" propane range delivers 356,000 BTU with nine burners, a 37" cooktop, oven with spark ignition, cabinet base, 22.5" flue riser, stainless steel front, adjustable legs, CSA and NSF certified, freestanding installation.#@@#General Info#@#Description #@#
Built for high-volume kitchens needing steady power and uptime, this 60" liquid propane restaurant range offers concentrated heat and versatile cooking across a 356,000 BTU platform. Multiple burner types and a full oven support simultaneous high-throughput applications while minimizing service interruptions with proven commercial components.
#@@# Nine Burner Configuration#@#
Nine burners provide broad heat staging across the 37.00" cooktop, enabling simultaneous searing, boiling, and simmering. Flexible workflow options include three front-right non-clog burners, two rear-right pyromax burners, and four non-clog burners on the left, creating zones for different cooking techniques.
#@@# Robust Heat Output#@#
The unit delivers 356,000 BTU total, ensuring rapid temperature recovery under continuous load. Kitchens maintain consistent production rates during peak service without excessive lag, improving throughput and plate consistency.
#@@# Integrated Oven Capacity#@#
One standard oven with battery spark ignition and a 13.00" oven bottom provides secondary baking and roasting capability within the same footprint. Staff can stage oven work while using the cooktop, reducing back-and-forth and optimizing space in tight production lines.
#@@# Commercial-Grade Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation to meet foodservice hygiene standards. The 22-1/2" flue riser with shelf and stainless steel finish offers durable vertical utility and storage for high-use environments.
#@@# Serviceability And Certification#@#
The range meets CSA and NSF certification requirements and qualifies for the manufacturer's Service First program, ensuring predictable maintenance and compliance. Built-in standing pilot and manual controls keep design straightforward for technician access and routine adjustments.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4601DC-5R-LP range by inspecting burners weekly; soak grates and caps in soapy water, then clear ports with a soft brush. Clean stainless steel with a non-abrasive cleaner, following the grain. Wipe the oven interior after cool-down, removing carbon with a commercial cleaner. Check ignition components monthly; replace batteries and test. Lubricate hinges as needed. Inspect gas connections for leaks and clean ventilation paths quarterly. Record maintenance actions.