Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers concentrated power across six star/sauté burners and a left-side griddle, allowing for simultaneous high-capacity cooking while maintaining precise temperature control for consistent results. Restaurant operators will appreciate the integrated oven and cabinet base that centralize functionality and reduce kitchen footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove grates and wipe burners with warm, soapy water; clear ports with a soft brush. Scrape griddle residue with a spatula, then apply a mild degreaser and rinse. Clean oven interior with a nonabrasive oven cleaner; remove racks and soak in warm, soapy water. Vacuum condenser and check ventilation riser for grease buildup. Inspect seals and controls; replace worn parts. Dry all surfaces before restoring power and gas to prevent corrosion and fire hazards.#@@#Additional Info#@#Southbend's 4603DC-2TL-LP 60" Liquid Propane Restaurant Range delivers 291,000 BTU with six burners, a 24" griddle, thermostatic controls, battery spark ignition, stainless steel exterior, adjustable legs, and certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers concentrated power across six star/sauté burners and a left-side griddle, allowing for simultaneous high-capacity cooking while maintaining precise temperature control for consistent results. Restaurant operators will appreciate the integrated oven and cabinet base that centralize functionality and reduce kitchen footprint.
#@@# Six Star Burners#@#
Six high-output star burners provide focused heat distribution for rapid boiling, searing, and sautéing. Operators achieve uniform pan temperatures across multiple stations, reducing cook time and simplifying workflow.
#@@# Left Griddle Plate#@#
The 24-inch griddle on the left offers a flat top for direct-heat cooking and specialty items without occupying burner space. Chefs can maintain separate work zones for pans and griddle items, increasing menu flexibility during peak service.
#@@# Thermostatic Controls#@#
Thermostatic control on the griddle and oven ensures stable set-point regulation for repeatable results. Kitchen staff avoid temperature drift, preserving product quality and minimizing rework.
#@@# Standard Oven Capacity#@#
A full-size standard oven with battery spark ignition supports roasting and baking alongside stovetop operations. Culinary teams can expand menu throughput by running oven and top cooking tasks concurrently.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, shelf, and riser provide a corrosion-resistant exterior that withstands heavy use and daily cleaning protocols. Maintenance teams can perform surface sanitation efficiently, supporting health code compliance and ensuring long service life.
#@@# Adjustable Height Legs#@#
Six-inch adjustable legs allow for leveling on uneven floors to maintain stability and safe operation during heavy use. Technicians can complete setup quickly and maintain alignment for optimal performance.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain flame stability and heat distribution. Clean griddle surface after each service with a scraper and warm water; season plate with a light oil film when cool. Vacuum condenser and ventilation openings monthly to prevent heat buildup. Verify thermostatic controls and standing pilot operation quarterly and tighten gas fittings per CSA guidelines. Calibrate oven thermostat semiannually for consistent cook results.