Stop compromising output for speed. This 60.75-inch liquid propane restaurant range delivers concentrated power and rugged construction to meet the continuous service demands of busy kitchens. Chefs benefit from a total heat output of 294,000 BTU across a four-burner top, a 36-inch charbroiler, and two standard ovens, enabling simultaneous grilling, searing, and baking without bottlenecks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and shut gas supply before cleaning. Remove grates and racks; soak in hot water with degreasing detergent for 15–30 minutes. Scrub burners with a soft brush; clear ports with a toothpick. Wipe stainless surfaces using a non-abrasive cleaner and soft cloth. Clean charbroiler plates and drip trays, then dry completely. Vacuum flue riser and condenser areas monthly to prevent grease buildup and fire risk. Inspect seals and controls; replace worn parts promptly.#@@#Additional Info#@#Southbend’s 4602DD-3CL-LP 60.75" liquid propane range delivers 294,000 BTU with four burners, a 36" charbroiler, two ovens, stainless steel front, 6" adjustable legs, backriser with shelf, CSA and NSF certification, and manual control.#@@#General Info#@#Description #@#
Stop compromising output for speed. This 60.75-inch liquid propane restaurant range delivers concentrated power and rugged construction to meet the continuous service demands of busy kitchens. Chefs benefit from a total heat output of 294,000 BTU across a four-burner top, a 36-inch charbroiler, and two standard ovens, enabling simultaneous grilling, searing, and baking without bottlenecks.
#@@# Front-Grade Construction#@#
Stainless steel front, sides, shelf, and riser provide corrosion resistance and simplify daily cleaning in high-use environments. Restaurant teams receive a durable exterior that resists warping and maintains alignment under thermal stress, ensuring longevity and reliability.
#@@# High Heat Output#@#
A combined 294,000 BTU rating delivers rapid recovery and consistent heat for pans and grates under heavy loads. Kitchen staff achieve steady production rates and controlled cooking when demand spikes, allowing for efficient meal preparation.
#@@# Four Non-Clog Burners#@#
Four non-clog burners with wavy grates promote even flame distribution and reduce maintenance interruptions. Operators experience fewer service events and maintain throughput during peak periods, enhancing overall kitchen efficiency.
#@@# Integrated Charbroiler#@#
A left-side 36-inch charbroiler mounts directly on the top to sear proteins and impart char flavor while conserving line space. Culinary teams replicate grill results without needing a separate appliance, increasing station versatility and productivity.
#@@# Dual Standard Ovens#@#
Two standard ovens include a rack each and battery spark ignition to support simultaneous baking and holding tasks. Chefs can scale production across oven cavities and maintain distinct temperature zones for multiple menu items, optimizing cooking processes.
#@@# Backriser With Shelf#@#
A 22.5-inch flue riser with a hi-shelf provides elevated storage and ventilation clearance for pans and tools.
#@@#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#@#Service technicians must inspect burners, pilot assemblies, and gas fittings on the Southbend 4602DD-3CL-LP regularly to avoid downtime. Clean charbroiler grates and wavy top grates after each shift; soak removable parts in warm, soapy water and scrub with a nonabrasive brush. Degrease oven interiors weekly and check battery spark ignition cells for corrosion. Verify door seals and adjust 6" legs for level installation.