Stop sacrificing durability for performance. This 60-inch liquid propane restaurant range delivers 204,000 BTU of sustained cooking power while integrating charbroiling capability and storage in a single footprint to support continuous high-volume service. Professional kitchens gain a consolidated cooking station that reduces equipment footprint and simplifies workflow without compromising heat output or control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool. Remove grates and charbroiler plates; soak in hot water with degreaser for 15–30 minutes, then scrub with a non-abrasive brush. Wipe stainless surfaces with mild detergent and a soft cloth; rinse and dry to prevent streaks. Clean oven interior with approved cleaner; check and clean pilot area and burner ports with a soft wire pick. Vacuum condenser and backriser; inspect seals and legs. Perform weekly deep-clean to reduce fire risk and equipment wear.#@@#Additional Info#@#Southbend's 4602CC-3CR-LP 60" liquid propane range offers 204,000 BTU with four burners, a 36" charbroiler, manual controls, two cabinets, a 22.5" flue riser with shelf, stainless steel exterior, and 6" adjustable legs. CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing durability for performance. This 60-inch liquid propane restaurant range delivers 204,000 BTU of sustained cooking power while integrating charbroiling capability and storage in a single footprint to support continuous high-volume service. Professional kitchens gain a consolidated cooking station that reduces equipment footprint and simplifies workflow without compromising heat output or control.
#@@# Cooktop Burners#@#
Four non-clog burners provide immediate, even heat across the 37.00" cooktop, enabling simultaneous high-heat tasks such as searing, boiling, and pan frying. Chefs retain precise manual control to match cooking methods to menu requirements while the non-clog design minimizes downtime for cleaning.
#@@# Charbroiler Section#@#
A 36" charbroiler integrates on the right side to convert part of the range into a dedicated grilling surface, expanding menu capabilities without requiring a separate unit. Operators achieve char marks and direct heat grilling at commercial throughput levels, supporting continuous service during peak periods.
#@@# Oven Performance#@#
The oven features a spring-assisted, counterweight door and a 13.00" oven bottom that accepts full-size sheet pans, enabling large batch roasting, baking, and holding. Technicians find straightforward manual controls that reduce training time and facilitate consistent temperature management for repeatable results.
#@@# Construction Durability#@#
Stainless steel front, sides, and shelf deliver corrosion resistance and simplify cleaning in regulated environments, while the 6" adjustable legs allow precise leveling on uneven floors. Maintenance teams benefit from accessible surfaces and robust materials that withstand daily wear in high-use kitchens.
#@@# Integrated Storage#@#
Two cabinets beneath the range provide immediate dry storage and support staging of pans, tools, or service items, keeping workstations organized and reducing steps between cook and prep stations.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris with a soft brush for consistent flame patterns. Clean wavy and charbroiler grates with nonabrasive detergent; rinse and dry before reinstalling. Check gas connections and valves monthly for leaks with a calibrated detector; tighten fittings per Southbend specifications as needed. Verify pilot and ignition components for stable operation; replace worn thermocouples. Clean stainless steel with pH-neutral cleaners and polish for corrosion prevention.