Handle high-volume kitchen demands without compromise with this 60-inch liquid propane restaurant range. Designed for continuous service in busy restaurants, hotels, hospitals, and campus dining, it pairs four robust non-clog burners with a full-width griddle to support simultaneous cooking workflows. Operators will appreciate the durable stainless steel construction and 286,000 BTU total output that sustain high throughput and consistent results under constant use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the supply, then allow the unit to cool. Scrape griddle and remove burner grates; wash with warm, soapy water and a non-abrasive pad. Clean oven interiors with a degreaser and rinse; wipe door seals and dry. Vacuum condenser and backriser vents to remove grease. Inspect and tighten gas connections; replace worn seals. Run a test fire and check flame stability. Regular cleaning reduces contamination, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Southbend’s 4601DD-3GR-LP 60" liquid propane range offers 286,000 BTU, four non-clog burners, a 36" griddle, two ovens with battery spark ignition, a 1/2" griddle plate, stainless steel exterior, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Handle high-volume kitchen demands without compromise with this 60-inch liquid propane restaurant range. Designed for continuous service in busy restaurants, hotels, hospitals, and campus dining, it pairs four robust non-clog burners with a full-width griddle to support simultaneous cooking workflows. Operators will appreciate the durable stainless steel construction and 286,000 BTU total output that sustain high throughput and consistent results under constant use.
#@@# Four Burner Power#@#
Four open burners deliver focused heat for rapid boiling, searing, and sautéing, enabling chefs to run multiple processes at once. Controls are conveniently located for immediate adjustments, reducing recovery time between cooking cycles.
#@@# Right Griddle Surface#@#
A 36-inch griddle on the right section provides a continuous flat-top cooking surface that handles pancakes, burgers, and grilled sandwiches at scale. The 1/2-inch thick plate stores heat evenly, minimizing cold spots and accelerating service during peak periods.
#@@# Dual Oven Capacity#@#
Two standard ovens offer separate temperature zones for parallel baking and roasting tasks, each shipped with one rack to start operations immediately. Battery spark ignition simplifies startup and enhances reliability for repeated use throughout a shift.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, shelf, and riser deliver corrosion resistance and withstand aggressive cleaning regimens common in commercial kitchens. Adjustable 6-inch legs allow precise leveling on uneven floors to maintain safe, stable operation.
#@@# Service Ready Design#@#
A 22-1/2 inch flue riser with a hi-shelf increases usable space and supports ventilation needs while providing a staging area for pans and tools. Certified to NSF and CSA standards, the unit meets regulatory expectations for commercial cooking equipment.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily for debris and clear grates for consistent flame. Clean the 36" griddle after each service with a scraper while warm, then apply oil to prevent corrosion. Vacuum condenser and backriser weekly to remove grease and dust. Check ignition batteries monthly and replace before failure to avoid downtime. Verify door seals and hinges quarterly; tighten fasteners and replace damaged gaskets. Calibrate thermostats semiannually and record temperatures.