Built for relentless kitchen service, this heavy-duty 60-inch range delivers sustained heat output and versatile cooking zones without compromise. Operators will achieve consistent searing on a charbroiler and controlled baking in two distinct ovens while maintaining uptime through robust stainless steel construction and accessible service features. Designed for high-volume environments, this unit balances power, durability, and regulatory compliance to support continuous operation in commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off the LP supply before cleaning. Remove grates and racks; soak in hot water with degreaser. Scrub charbroiler surfaces and oven interiors with non-abrasive cleaner; rinse and dry. Degrease burners and wipe wavy grates; clear vent and flue riser of buildup. Clean condenser coils where applicable to preserve efficiency. Inspect door seals and springs; replace if damaged. Perform weekly deep-cleaning to prevent grease fires, bacterial contamination, and costly breakdowns.#@@#Additional Info#@#Southbend's 60" liquid propane range offers 281,000 BTU with four non-clog burners, a 36" charbroiler, standard and convection ovens, stainless steel surfaces, 6" adjustable legs, and a 22.5" flue riser with shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for relentless kitchen service, this heavy-duty 60-inch range delivers sustained heat output and versatile cooking zones without compromise. Operators will achieve consistent searing on a charbroiler and controlled baking in two distinct ovens while maintaining uptime through robust stainless steel construction and accessible service features. Designed for high-volume environments, this unit balances power, durability, and regulatory compliance to support continuous operation in commercial kitchens.
#@@# High Output Power#@#
Delivering 281,000 BTU total, this range supplies rapid temperature recovery for back-to-back cooking cycles. Chefs maintain setpoints across multiple stations, reducing wait times and increasing throughput during peak periods.
#@@# Dual Oven Flexibility#@#
Configure simultaneous processes with one standard oven and one convection oven, each using battery spark ignition for reliable startup. Staff can roast, bake, and hold separate menu components without cross-interference, expanding menu versatility during service.
#@@# Charbroiler Performance#@#
Integrate a 36-inch charbroiler positioned on the right to provide intense direct heat and consistent sear patterns. The charbroiler complements the four non-clog burners and wavy grates to handle high-volume grilling and searing tasks efficiently.
#@@# Commercial Construction#@#
Specify stainless steel front, sides, shelf, and a 22.5-inch flue riser with a high shelf for durable, hygienic surfaces that resist corrosion and simplify cleaning. Adjustable 6-inch legs provide stable installation on uneven floors while maintaining proper service clearances.
#@@# Certified Compliance#@#
Choose equipment that meets CSA and NSF certifications to satisfy safety and sanitation requirements for institutional and commercial food service. Inspectors will find documentation aligned with common regulatory expectations, easing approval and permitting.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and clean wavy grates daily to prevent clogs and maintain consistent heat output. Drain grease trays after each service and sanitize with food-safe detergent. Check standing pilot and battery spark ignition weekly; replace batteries and adjust pilot flame as needed. Verify door counterweight and spring-assisted hinges monthly and lubricate pivot points. Measure gas pressure and test regulators quarterly to ensure 281,000 BTU performance.