Stop sacrificing throughput for consistent results. This 60-inch liquid propane restaurant range delivers concentrated power across six non-clog burners and an integrated charbroiler, enabling continuous high-volume production without performance degradation. Designed for commercial kitchens, it balances robust output with serviceability to keep lines moving and maintenance predictable.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and turn off liquid propane supply before cleaning. Remove grates, burners, racks and wipe with warm, soapy water; soak stubborn grease 15–30 minutes. Scrape charbroiler surfaces with a non-metal spatula, then degrease with alkaline cleaner per label. Vacuum condenser and clear flue riser debris. Sanitize food-contact areas with approved solution and air dry. Inspect seals, burners and gas lines; tighten or replace worn parts to prevent fires and failures.#@@#Additional Info#@#Southbend’s 4601DD-2CL-LP 60" liquid propane range offers 452,000 BTU, six non-clog burners, a 24" charbroiler, two ovens with battery ignition, a 22.5" flue riser, stainless steel exterior, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent results. This 60-inch liquid propane restaurant range delivers concentrated power across six non-clog burners and an integrated charbroiler, enabling continuous high-volume production without performance degradation. Designed for commercial kitchens, it balances robust output with serviceability to keep lines moving and maintenance predictable.
#@@# Six High Burners#@#
Six manual open burners provide distributed heat for multitasking cooking and reduce bottlenecks during peak service. Operators gain precise flame control for searing, boiling, and sautéing while lift-off components simplify cleaning and maintenance.
#@@# Integrated Charbroiler#@#
A 24-inch charbroiler mounted on the left side creates direct radiant heat for grilling proteins and vegetables at high throughput. Chefs achieve consistent char and reduced cook times while the configuration concentrates grease management and service access.
#@@# Dual Standard Ovens#@#
Two standard ovens with battery spark ignition allow parallel baking and roasting operations, increasing menu flexibility under heavy load. Each oven ships with one rack and a spring-assisted counterweight door for safer, faster loading and unloading.
#@@# High Thermal Output#@#
The system produces 452,000 BTU total, supplying rapid recovery and sustained high temperatures across the cookline. Kitchens experience less thermal lag between batches, enabling predictable cook cycles and improved ticket times.
#@@# Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and permit rigorous daily sanitation without structural compromise. Staff maintain sanitary surfaces easily while the durable finish preserves a professional appearance under continuous use.
#@@# Service-Ready Design#@#
A 22.5-inch flue riser with shelf and 6-inch adjustable legs accommodate typical commercial ventilation and leveling requirements.
#@@#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 charbroiler daily; remove debris and use a non-abrasive brush to prevent clogging. Clean stainless steel surfaces with a mild detergent and warm water; rinse and dry to avoid water spots. Empty and clean oven cavities weekly, remove racks and soak in degreasing solution, then dry before reassembly. Verify gas connections and standing pilot for leaks and correct flame; adjust per Southbend specs. Level unit and check 6" adjustable legs for secure mounting.