Southbend's 60" liquid propane restaurant range delivers concentrated power and durability for high-volume kitchens, combining 228,000 BTU output with integrated charbroiler capacity to handle grilling and stovetop workflows with consistent heat. Designed for continuous service, this freestanding unit pairs four star/sauté burners and a 36" charbroiler on the right side, letting staff sear, braise, and grill without interruptions while the stainless steel exterior and adjustable legs simplify sanitation and leveling in busy environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off propane before cleaning. Soak grates and components in soapy water; scrub with a non-abrasive pad. Wipe stainless steel surfaces with mild detergent; rinse and dry to prevent streaks. Clean burner heads and vents with a soft brush; ensure debris-free areas. Check seals and interiors for buildup and wipe dry. Regular cleaning prevents contamination, reduces fire risk, improves efficiency, and aids inspections.#@@#Additional Info#@#The Southbend 4603CC-3CR-LP 60" liquid propane range delivers 228,000 BTU with four burners, a 36" charbroiler, manual controls, stainless steel front/sides, two cabinets, a 22.5" flue riser, CSA and NSF certified.#@@#General Info#@#Description #@#
Southbend's 60" liquid propane restaurant range delivers concentrated power and durability for high-volume kitchens, combining 228,000 BTU output with integrated charbroiler capacity to handle grilling and stovetop workflows with consistent heat. Designed for continuous service, this freestanding unit pairs four star/sauté burners and a 36" charbroiler on the right side, letting staff sear, braise, and grill without interruptions while the stainless steel exterior and adjustable legs simplify sanitation and leveling in busy environments.
#@@# Four Star Burners#@#
Four high-efficiency star burners provide focused heat control across the cooktop, supporting rapid boil and precise sauté operations. Manual controls offer reliable repeatability and straightforward serviceability for routine kitchen staff.
#@@# 36 Inch Charbroiler#@#
The integrated 36" charbroiler supplies radiant heat for direct-grill applications, reducing transfer time between range and grill stations. Chefs achieve consistent sear patterns and char without relocating product, improving throughput during peak service.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and accelerate cleaning cycles, maintaining a sanitary cooking surface under heavy use. The durable exterior supports frequent wipe-downs and prolongs service life in commercial kitchens.
#@@# Two Cabinet Base#@#
Two enclosed cabinets provide storage for pans, trays, and ventilation components, consolidating supplies near the cooking surface and reducing transit time. The enclosed base protects service connections and simplifies daily organization.
#@@# Backriser With Hi-Shelf#@#
A 22-1/2" flue riser with hi-shelf creates elevated staging space for plates and small pans, keeping finished items warm and within reach of the line. The riser facilitates proper venting alignment for back-of-house hood systems.
#@@#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 grates weekly for residue; soak grates in soapy water and scrub with a nonabrasive brush to protect the finish. Degrease oven surfaces and wipe stainless steel areas with detergent, then buff dry. Clean the flue riser and hi-shelf for ventilation. Ensure burner orifices are clear and pilot assemblies clean. Check hinges, seals, and fasteners, replacing damaged parts. Follow maintenance schedules and record service dates for compliance.