Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers focused power across six star sauté burners and a right-side griddle, enabling kitchens to handle peak service without losing temperature accuracy or consistency. Operators benefit from reliable ignition, robust construction, and serviceability designed for continuous commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Scrape griddle, soak removable parts in warm soapy water; rinse and dry. Wipe burners, oven cavity and stainless surfaces with mild detergent and soft cloth; avoid abrasive pads. Clean backriser and vent to remove grease buildup. Vacuum condenser coils and check seals; replace damaged gaskets. Use approved degreasers on heavy buildup. Document cleaning schedule to prevent contamination, fires, higher bills, equipment failure, and inspection failures.#@@#Additional Info#@#Southbend's 4603DC-2TR-LP 60" liquid propane range offers 291,000 BTU from six burners and a 24" griddle. It features stainless steel construction, thermostatic controls, a standard oven, and is cCSAus, CSA Flame, CSA Star, and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers focused power across six star sauté burners and a right-side griddle, enabling kitchens to handle peak service without losing temperature accuracy or consistency. Operators benefit from reliable ignition, robust construction, and serviceability designed for continuous commercial use.
#@@# Burners With Griddle#@#
Six star-style sauté burners produce concentrated heat for high-demand cooking tasks, while a 24-inch griddle on the right expands flat-top capacity for pancakes, sandwiches, and sautés. Technicians can adjust each burner with thermostatic controls to maintain consistent results under variable loads.
#@@# Thermostatic Control#@#
Thermostatic valves provide precise temperature management for both open burners and the griddle, minimizing product waste and ensuring consistent cook profiles across shifts. Chefs can quickly set and hold target temperatures, improving predictability for high-volume menus.
#@@# High Output Power#@#
With a total of 291,000 BTU, this range supplies the rapid recovery and sustained heat required for continuous service, allowing simultaneous use of burners and griddle without performance drops. Culinary staff can accelerate cook times on multiple items while preserving finish quality.
#@@# Durable Stainless Construction#@#
The stainless steel front, sides, and high shelf resist corrosive kitchen environments and simplify sanitation procedures in high-traffic operations. Maintenance crews can complete surface cleaning and upkeep faster, supporting uptime and regulatory compliance.
#@@# Integrated Oven And Cabinet#@#
One standard oven with battery spark ignition and a cabinet base provide flexible production and storage capacity beneath the cooktop, consolidating footprint and optimizing line layout. Kitchen managers gain added versatility for baking, holding, and staging during peak periods.
#@@#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 griddle daily for debris; soak removable parts in warm, soapy water, then dry before reassembly. Check pilot lights and thermostatic controls weekly; verify spark ignition and adjust pilot if flame is irregular. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth; rinse and buff to prevent corrosion. Vacuum condenser and vent risers monthly. Calibrate oven temperature quarterly and check door seals; replace worn seals.