Maximize kitchen throughput without sacrificing control or reliability. This 60-inch liquid propane range delivers concentrated power across four non-clog burners and a 36-inch charbroiler, producing 318,000 BTU to handle peak service periods with consistent heat. Operators will rely on stainless steel construction and a service-friendly design to maintain uptime and steady output in demanding commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas before cleaning. Remove racks and grate; soak in warm water with degreaser for 20–30 minutes. Scrub burners and charbroiler tops with a non-abrasive brush. Wipe stainless steel surfaces with mild soap, rinse, and dry to prevent corrosion. Clean oven interiors after cooling; remove debris and wipe with approved cleaner. Clean flue riser and vent to prevent grease buildup. Regular cleaning reduces contamination, lowers energy use, and extends equipment life.#@@#Additional Info#@#Southbend's 4601DD-3CR-LP 60" liquid propane range delivers 318,000 BTU with four burners, a 36" charbroiler, two ovens with spark ignition, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Maximize kitchen throughput without sacrificing control or reliability. This 60-inch liquid propane range delivers concentrated power across four non-clog burners and a 36-inch charbroiler, producing 318,000 BTU to handle peak service periods with consistent heat. Operators will rely on stainless steel construction and a service-friendly design to maintain uptime and steady output in demanding commercial environments.
#@@# Burners Performance#@#
Four non-clog open burners provide concentrated flame distribution and rapid recovery for large pots and stock kettles. Chefs will maintain precise low-simmer control and achieve rapid boil times, reducing cycle duration during peak shifts.
#@@# Charbroiler Capacity#@#
A 36-inch charbroiler occupies the right top section to support high-throughput grilling tasks and ensure consistent char results. Kitchen staff will achieve even sear patterns while the large cooking surface accommodates multiple protein portions simultaneously.
#@@# Oven Functionality#@#
Two standard ovens include battery spark ignition and ship with one rack each to support parallel baking and roasting operations. Culinary teams will stage sheet pans and hotel pans across both oven cavities to enhance menu flexibility during service.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and flue riser deliver corrosion resistance and simplify sanitation procedures in high-use areas. Maintenance crews will benefit from robust materials that withstand daily cleaning cycles and reduce long-term replacement costs.
#@@# Service Accessibility#@#
A 22-1/2 inch flue riser with a hi-shelf and lift-off grates enables straightforward access for cleaning and routine servicing. Technicians will complete inspections and part replacements faster, decreasing downtime and preserving production schedules.
#@@#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#@#Perform weekly cleaning of burners and charbroiler grates to prevent clogging and maintain heat transfer efficiency. Inspect and tighten manual control knobs monthly and confirm standing pilot and battery spark ignition operate reliably. Degrease stainless steel surfaces with a neutral detergent and soft cloth; rinse and dry to avoid corrosion. Level the freestanding unit and verify 6" adjustable legs engage securely. Schedule CSA and NSF compliance inspections per facility protocol.