Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers 204,000 BTU of cooking power across a configurable top and two ovens, supporting continuous service in high-demand kitchens. Operators needing predictable heat, durable construction, and integrated charbroiling will find this unit built for commercial intensity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Southbend 4602DD-2CR-LP before cleaning. Remove grates and charbroiler parts; soak in warm, soapy water and degrease stubborn buildup. Wipe stainless steel surfaces with non-abrasive cleaner and soft cloth. Clean oven interiors with commercial oven cleaner, rinse, and dry. Vacuum condenser and vents; inspect and clear flue riser. Check door seals and hinges; tighten fasteners. Regular cleaning prevents contamination, fires, excess energy use, and equipment failure.#@@#Additional Info#@#Southbend 4602DD-2CR-LP 60" liquid propane restaurant range delivers 204,000 BTU with six burners, a 36" charbroiler, two standard ovens, stainless steel construction, 22.5" flue riser with shelf, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers 204,000 BTU of cooking power across a configurable top and two ovens, supporting continuous service in high-demand kitchens. Operators needing predictable heat, durable construction, and integrated charbroiling will find this unit built for commercial intensity.
#@@# Power Distribution#@#
Four non-clog open burners and two cooking zones provide a combined 204,000 BTU output, enabling simultaneous searing and simmering. Chefs achieve consistent results across multiple stations during peak service.
#@@# Charbroiler Integration#@#
A 36" charbroiler on the right side integrates grilling into the range footprint, reducing the need for extra equipment. Restaurants and bars gain grill throughput while maintaining a compact layout.
#@@# Oven Capacity#@#
Two standard ovens with 132.3 Cu.Ft combined volume support batch cooking and staging for high-volume production. Spring-assisted doors and a single oven rack simplify loading and improve ergonomics.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and a 22.5" flue riser resist corrosion and simplify sanitation for institutional and healthcare environments. Materials meet NSF and CSA certification standards for regulated facilities.
#@@# Serviceability Features#@#
Lift-off grates, non-clog burners, and 6" adjustable legs reduce downtime for cleaning and leveling. The unit qualifies for the Service First program to streamline maintenance.
#@@# Control And Venting#@#
Manual controls offer reliable flame adjustment, while the backriser with high shelf centralizes venting and storage. Technicians and managers benefit from simple control logic and integrated ventilation.
#@@#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-2CR-LP by cleaning burners and grates after each service to prevent clogs and uneven heat. Inspect pilot and ignition ports weekly; brush debris. Drain and wipe oven cavities and shelves. Clean door pivots monthly; lubricate hinges with food-safe lubricant. Check gaskets and seals for wear, replacing as needed. Level the unit and check gas connections for leaks before use.