Stop sacrificing throughput for control. This liquid propane commercial range delivers focused power across eight burners while maintaining precise manual control for demanding kitchen workflows. Designed for high-volume operations, it combines heavy-duty construction with serviceable components to keep lines moving and maintenance predictable.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off propane before cleaning. Remove grates and racks; soak in warm, soapy water and scrub with a non-abrasive pad. Scrape burners and wipe or vacuum debris from wells. Clean stainless surfaces with mild detergent and a soft cloth, rinse, and dry. Clear backriser and hi-shelf vents of grease; degrease ovens and vents. Check seals and knobs; replace worn parts. Regular cleaning prevents contamination, lowers energy use, and extends equipment life.#@@#Additional Info#@#Southbend’s 4601DC-7R-LP 60" liquid propane range offers 337,000 BTU from eight burners, including four pyromax. It features manual controls, one standard oven, stainless steel front, a cabinet base, a 22-1/2" back riser, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane commercial range delivers focused power across eight burners while maintaining precise manual control for demanding kitchen workflows. Designed for high-volume operations, it combines heavy-duty construction with serviceable components to keep lines moving and maintenance predictable.
#@@# High Heat Output#@#
Deliver 337,000 BTU total to support simultaneous high-load cooking without performance loss. Chefs achieve rapid boil times and sustained high temperatures for searing and wok-style techniques across multiple pots and pans.
#@@# Eight Burners#@#
Provide eight manually controlled burners to maximize cooktop capacity and staging flexibility. Staff can run multiple stations at once, reducing batch times and improving line throughput during peak service.
#@@# Pyromax Burners Right#@#
Incorporate pyromax burners on the right side for enhanced heat concentration where intense flame matters. Operators can dedicate that zone to heavy searing or large-volume stock reduction, improving task specialization.
#@@# Standard Oven Capacity#@#
Include one standard oven with battery spark ignition to support baking, roasting, and hold functions concurrently with top-side cooking. Kitchens gain versatility for finishing proteins and preparing sheet pans without adding separate equipment.
#@@# Stainless Steel Construction#@#
Feature stainless steel front, sides, and shelf for durability and simplified sanitation. Staff perform daily cleaning with reduced effort, and the exterior resists corrosion in high-traffic foodservice environments.
#@@# Serviceable Design#@#
Offer a cabinet base, removable grates, and a 22-1/2 inch flue riser with shelf to streamline access and routine maintenance. Technicians access burners and oven components quickly, lowering downtime and service labor costs.
#@@#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 pilot assembly weekly; remove debris and soak removable grates in warm, soapy water to prevent clogging. Adjust gas valves and test pressure per Southbend procedures every 90 days. Clean stainless steel surfaces with nonabrasive cleanser and microfiber cloth to protect finish. Verify oven ignition and calibrate thermostat quarterly. Lubricate adjustable legs and check flue riser clearance monthly to ensure safe ventilation. Replace worn seals immediately.