When service volumes rise, this 60" liquid propane restaurant range provides focused heat and configurable cooking capacity for busy kitchens. Chefs access four non-clog burners, a 36" charbroiler, a full-size oven, and an integrated cabinet base, all designed for continuous operation under heavy use. Stainless steel construction and CSA/NSF certifications ensure compliance and easy sanitation in institutional and hospitality settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the unit cool. Remove grates and charbroiler plates; soak in warm, soapy water and scour with a non-metal brush. Wipe stainless steel surfaces with mild detergent, rinse, and dry to prevent streaks. Vacuum and brush condenser and under-oven areas to remove debris. Inspect oven door seals and clean burners; reassemble when parts are dry. Clean vents and hood filters weekly to reduce grease buildup and fire risk.#@@#Additional Info#@#Southbend's 4602DC-3CL-LP 60" liquid propane range delivers 249,000 BTU with four burners, a 36" charbroiler, oven, cabinet base, stainless steel exterior, flue riser, adjustable legs, and CSA/NSF certification for commercial kitchens.#@@#General Info#@#Description #@#
When service volumes rise, this 60" liquid propane restaurant range provides focused heat and configurable cooking capacity for busy kitchens. Chefs access four non-clog burners, a 36" charbroiler, a full-size oven, and an integrated cabinet base, all designed for continuous operation under heavy use. Stainless steel construction and CSA/NSF certifications ensure compliance and easy sanitation in institutional and hospitality settings.
#@@# Open Burners#@#
Four non-clog burners deliver concentrated heat for multiple pots and pans, enabling high-volume cooking. Manual controls let chefs adjust output instantly, ensuring consistency during peak service.
#@@# Charbroiler Section#@#
The 36" charbroiler on the left generates radiant heat for grilling, creating grill marks and enhancing flavor. Wavy grates improve food contact, heat distribution, and flipping efficiency.
#@@# Oven Capacity#@#
The standard oven, with battery spark ignition, offers ample space for roasting, baking, or holding items. Internal rack supports fit full-size pans, maximizing throughput during production.
#@@# Cabinet Base#@#
The integrated cabinet base provides secure storage for cookware and supplies beneath the cooking surface. This setup reduces retrieval time and streamlines operations in fast-paced kitchens.
#@@# Stainless Construction#@#
Stainless steel on the front, sides, shelf, and flue riser resists corrosion and simplifies cleaning, meeting the needs of hospitals, schools, and restaurants. A 22-1/2" flue riser with shelf enhances ventilation and offers a staging surface.
#@@# Service Durability#@#
Built for continuous use, the range delivers 249,000 BTU total output to handle large-scale demands without sacrificing durability. Six-inch adjustable legs ensure leveling on uneven floors. The unit qualifies for the Service First program, supporting maintenance and reducing downtime.
#@@#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#@#Inspect burners and charbroiler grates daily; remove debris and clear ports with a soft brush to maintain flame uniformity. Drain and clean oven drip trays weekly; use a nonabrasive cleaner and rinse thoroughly. Wipe stainless steel exterior after service with a damp cloth and mild detergent, then dry to prevent spotting. Check door seals and hinge alignment monthly; replace worn gaskets. Verify regulator and gas connections quarterly for leaks using approved test solution.