Built for continuous service in high-volume kitchens, this 60" liquid propane restaurant range delivers sustained thermal output and integrated versatility. Operators obtain 286,000 BTU total heat capacity across a cooktop and ovens, enabling simultaneous high-throughput production without performance degradation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Shut off gas and allow range to cool. Remove grates and wipe burners with warm, soapy water; clear debris from non-clog ports with a soft brush. Scrape griddle surface with a metal spatula, then clean with a mild degreaser and rinse. Empty ovens, remove racks, wash with warm, soapy water and dry. Vacuum condenser and backriser to remove grease. Sanitize food-contact surfaces, check door seals and adjustable legs, and reconnect gas when dry and verified.#@@#Additional Info#@#Southbend 4601DD-3GL-LP 60" liquid propane restaurant range delivers 286,000 BTU with four non-clog burners, right 36" griddle, two ovens with battery spark ignition, stainless steel exterior, 22.5" flue riser, NSF certified.#@@#General Info#@#Description #@#
Built for continuous service in high-volume kitchens, this 60" liquid propane restaurant range delivers sustained thermal output and integrated versatility. Operators obtain 286,000 BTU total heat capacity across a cooktop and ovens, enabling simultaneous high-throughput production without performance degradation.
Heavy Duty Burners
Four non-clog open burners provide consistent heat delivery for multiple pans and high-volume sautéing. The manual control system offers direct adjustment for rapid temperature changes and reduced operator response time.
Integrated Griddle Right
A 36" griddle on the right expands flat-top cooking capacity for breakfasts, sandwiches, and batch searing. The .500" plate thickness maintains surface mass for heat retention and even contact cooking under continuous load.
Dual Oven Configuration
Two ovens include one standard and one convection chamber with battery spark ignition for reliable startup independent of building power. The spring-assisted, counterweight doors and included single rack per oven simplify handling and reduce operator strain during loading.
Stainless Exterior Construction
Stainless steel front, sides, shelf, and 6" adjustable legs resist corrosion and permit aggressive sanitation routines. The robust exterior tolerates frequent washdown and supports long service intervals in institutional environments.
High-Volume Throughput
The 37.00" cooktop and 132.3 Cu.Ft combined oven volume enable simultaneous preparation of large batch orders. The 22.5" flue riser with hi-shelf integrates ventilation and provides elevated staging for plates or pans to streamline plating workflows.
Serviceability And Compliance
Unit qualifies for the manufacturer's Service First program and carries cCSAus, CSA Flame, CSA Star, and NSF listings to satisfy regulatory and safety requirements. Removable standard grates and lift-access components accelerate maintenance and minimize downtime.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and grates weekly; remove debris and soak grates in warm, soapy water to prevent clogging. Clean the 36" griddle surface after each shift using a scraper and coarse cloth, then apply a light oil coating to inhibit rust. Vacuum condenser and wipe stainless steel exterior with a neutral detergent. Verify door seals and spring-assisted oven hinges monthly; tighten fasteners and adjust 6" legs for level operation. Test pilots and spark ignition per manufacturer schedule.