Stop trading speed for control. This 60-inch liquid propane restaurant range delivers high heat output and flexible cooking zones, allowing kitchens to maintain throughput without sacrificing consistent results. Operators benefit from two distinct ovens and a left-side charbroiler, enabling simultaneous grilling, baking, and holding tasks within a single footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let it cool before cleaning. Remove grates and wipe charbroiler surfaces with a degreaser and a soft pad. Clean oven interiors with manufacturer-approved oven cleaner; scrub racks in hot, soapy water and dry. Wipe stainless steel exterior with a mild detergent, rinse, and buff dry to prevent staining. Vacuum condenser and backriser vents regularly to remove grease. Inspect door seals and burners; replace worn parts to maintain efficiency and safety.#@@#Additional Info#@#Southbend’s 60" liquid propane range offers 281,000 BTU with four non-clog burners, a 36" charbroiler, one standard oven, one convection oven, battery spark ignition, stainless steel exterior, 6" adjustable legs, and a 22.5" flue riser.#@@#General Info#@#Description #@#
Stop trading speed for control. This 60-inch liquid propane restaurant range delivers high heat output and flexible cooking zones, allowing kitchens to maintain throughput without sacrificing consistent results. Operators benefit from two distinct ovens and a left-side charbroiler, enabling simultaneous grilling, baking, and holding tasks within a single footprint.
#@@# Top Cooking Capacity#@#
Four non-clog burners produce concentrated heat across a 37-inch cooktop, enabling multiple pans and large stock pots to run concurrently. The total output reaches 281,000 BTU, allowing staff to sear, boil, and reduce rapidly to meet service demands.
#@@# Charbroiler Performance#@#
A 36-inch charbroiler positioned on the left side provides direct radiant heat for proteins and vegetables, delivering consistent char marks and high-volume grilling performance. Designers mounted wavy grates to promote even searing while simplifying product turnover during peak periods.
#@@# Dual Oven Versatility#@#
One standard oven and one convection oven expand menu flexibility by supporting roasting, baking, and rapid convection cooking in parallel. Operators can use the convection cavity to shorten bake times while preserving the standard oven for delicate items that require gentler heat.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf resist corrosion and enable frequent cleaning cycles typical in commercial kitchens. Fabrication includes a 22.5-inch flue riser with a hi-shelf to integrate ventilation and provide a staging surface for plated items.
#@@# Serviceable Design Elements#@#
Six-inch adjustable legs deliver secure leveling on uneven floors and improve access for floor cleaning and routine maintenance. Spring-assisted, counterweight oven doors reduce operator strain and speed loading and unloading during busy shifts.
#@@#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#@#Service personnel should inspect burners and clean orifices monthly to prevent carbon buildup and ensure consistent flame patterns. Calibrate thermostat probes quarterly and verify oven temperature with a certified thermometer. Remove grease from charbroiler grates after each service period and degrease interior surfaces weekly with commercial-grade alkaline cleaner. Tighten gas fittings and test for leaks after any adjustment. Replace worn gaskets and check door counterweights regularly.