Stop sacrificing production for performance. This 60-inch liquid propane restaurant range combines a total output of 273,000 BTU with integrated charbroiler capacity to support continuous high-volume cooking while ensuring consistent heat delivery and control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas at the valve before cleaning the Southbend range. Remove grates, charbroiler plates, racks, and wipe surfaces with a mild detergent and warm water. Degrease oven interior and door, rinse and dry components thoroughly. Clean condenser coils and backriser area to improve efficiency and reduce fire risk. Inspect seals and burners; replace worn parts. Follow CSA and NSF guidelines and document cleaning to pass inspections.#@@#Additional Info#@#Southbend's 4603DC-3CL-LP 60" liquid propane range delivers 273,000 BTU with four star/sauté burners, a 36" charbroiler, one oven with battery spark ignition, cabinet base, stainless steel exterior, 22.5" flue riser, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing production for performance. This 60-inch liquid propane restaurant range combines a total output of 273,000 BTU with integrated charbroiler capacity to support continuous high-volume cooking while ensuring consistent heat delivery and control.
#@@# Four Burners#@#
Four open star/sauté burners deliver concentrated heat across the cooktop for rapid searing and simultaneous multi-pot operations. Each burner supports commercial workloads, and manual control knobs allow precise adjustments for varied menu items.
#@@# Charbroiler Section#@#
A 36-inch charbroiler occupies the left side to provide direct radiant heat for grilling proteins and vegetables at restaurant pacing. The charbroiler integrates with the cooktop layout to reduce footprint and streamline workflow.
#@@# Oven Capacity#@#
The standard oven features battery spark ignition and a single removable rack to accommodate large sheet pans and full-size cookware. The oven supports sustained bake and roast cycles, while centralized controls simplify operator use.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and a 22-1/2-inch flue riser provide corrosion resistance and simplify sanitation procedures. Adjustable 6-inch legs allow leveling on uneven floors and improve access for cleaning beneath the unit.
#@@# Safety and Certification#@#
The unit meets CSA and NSF certifications and uses standing pilot components where specified to maintain reliable ignition under heavy use. Liquid propane configuration aligns with kitchens that require LP fuel sources and documented service programs.
#@@# Service and Integration#@#
A cabinet base supplies integrated storage for pans and tools, and the range qualifies for the manufacturer’s Service First program to reduce downtime through prioritized maintenance. The unit ships freestanding and installs with standard clearances to integrate into existing commercial lineups.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler daily; remove debris and soak grates in warm, soapy water weekly to prevent flare-ups. Tighten connections and test propane fittings monthly with a leak-detection solution. Clean oven interior after heavy use; scrape carbon deposits and vacuum ash before checking igniters. Degrease stainless steel surfaces with a pH-neutral cleaner and polish along the grain. Calibrate oven temperature quarterly for consistent cooking results.