Built for high-production kitchens where throughput and consistency drive profit, this 60" propane restaurant range delivers robust heat and integrated charbroiling for mixed-menu operations. Operators achieve simultaneous searing, sautéing, and baking with a 316,000 BTU output and commercial certifications ensuring compliance. The design minimizes downtime and streamlines service in restaurants, cafeterias, hospitals, bars, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow the range to cool. Remove grates and charbroiler components; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel front, sides, shelf, and legs with a mild detergent solution; rinse and dry to prevent streaks. Vacuum crumb and grease from burners and flue riser; clean vent and backriser shelf to prevent grease buildup. Clean ovens with manufacturer-approved cleaner, rinse, and dry. Inspect seals and burners after cleaning.#@@#Additional Info#@#Southbend 4602DD-2CL-LP 60" liquid propane restaurant range delivers 316,000 BTU with six non-clog burners, 24" charbroiler, two standard ovens with battery spark ignition, stainless steel front and 6" adjustable legs.#@@#General Info#@#Description #@#
Built for high-production kitchens where throughput and consistency drive profit, this 60" propane restaurant range delivers robust heat and integrated charbroiling for mixed-menu operations. Operators achieve simultaneous searing, sautéing, and baking with a 316,000 BTU output and commercial certifications ensuring compliance. The design minimizes downtime and streamlines service in restaurants, cafeterias, hospitals, bars, and institutional kitchens.
#@@# Six Open Burners#@#
Six non-clog burners provide distributed heat for parallel cooking, enabling multiple pots and pans to operate simultaneously. Wavy grates stabilize cookware and ensure even heat transfer, reducing hot spots and improving consistency.
#@@# Integrated Charbroiler#@#
A 24" left-side charbroiler delivers radiant heat for searing proteins and enhancing Maillard surface development. Its placement beside burners shortens workflows and boosts throughput during peak hours.
#@@# Dual Standard Ovens#@#
Two standard ovens with battery spark ignition support staggered baking and roasting cycles. Each oven includes a single rack and independent controls for handling different products at once.
#@@# Commercial Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and provide a sanitary surface for rigorous cleaning. A 22-1/2" flue riser with shelf offers ventilation and secondary storage for pans or small equipment.
#@@# Serviceability And Compliance#@#
Standing pilot ignition for the charbroiler and manual burner controls simplify troubleshooting and reduce service complexity. The unit is CSA and NSF certified and qualifies for the Service First program for preventive maintenance and repairs.
#@@# Installation And Stability#@#
Freestanding installation with 6" adjustable legs accommodates uneven floors and aligns work surfaces ergonomically. Dimensions and a 34" depth fit standard layouts, while the 60.75" width supports multiple workflows without aisle encroachment.
#@@#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#@#Maintain the Southbend 4602DD-2CL-LP range by inspecting burners weekly for carbon buildup; remove grates and clean ports with a soft brush to preserve flame pattern. Clean stainless steel surfaces daily with a mild detergent and rinse; avoid abrasive pads. Vacuum condenser and flame arrestors monthly to ensure airflow. Check door gaskets and oven racks for wear; replace damaged seals immediately. Verify propane connections and test for leaks before each shift.