Built for continuous front-of-house service and heavy kitchen cycles, this 60-inch liquid propane range combines high heat output with versatile cooking stations to ensure steady and consistent throughput. Designed for professional kitchens, it delivers 273,000 BTU of controlled power across four star/sauté burners and an integrated charbroiler, enabling simultaneous high-volume cooking without compromise. Operators will appreciate reliable ignition, robust construction, and service readiness that supports long operational runs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas before cleaning. Remove grates, charbroiler plates, racks and soak in hot water with degreaser. Scrub burners and oven interior with non‑abrasive cleaner; rinse and dry. Clean stainless steel front and sides with mild detergent; rinse and buff dry. Vacuum condenser coils and wipe vents to improve efficiency. Inspect seals, pilot and ignition components; tighten or replace worn parts. Repeat weekly for high‑use units to reduce fire risk and contamination.#@@#Additional Info#@#Southbend's 4603DC-3CR-LP 60" liquid propane range delivers 273,000 BTU with four star/sauté burners, a 36" charbroiler, a standard oven, stainless steel front and sides, a cabinet base, back riser with hi-shelf, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Built for continuous front-of-house service and heavy kitchen cycles, this 60-inch liquid propane range combines high heat output with versatile cooking stations to ensure steady and consistent throughput. Designed for professional kitchens, it delivers 273,000 BTU of controlled power across four star/sauté burners and an integrated charbroiler, enabling simultaneous high-volume cooking without compromise. Operators will appreciate reliable ignition, robust construction, and service readiness that supports long operational runs.
#@@# Four Burner Array#@#
Four high-intensity star/sauté burners supply concentrated heat for rapid searing and quick boil times. Chefs achieve consistent results when running multiple pans simultaneously, reducing ticket times and maintaining menu pace.
#@@# Integrated Charbroiler#@#
A 36-inch charbroiler sits to the right, producing direct radiant heat for char marks and high-temperature grilling. Grill stations handle steady throughput for proteins while freeing burners for complementary tasks.
#@@# Standard Oven Capacity#@#
One full-sized standard oven provides baking and roasting capability beneath the cooktop, enabling multi-process operations in a single footprint. Staff can stage pans while top cooking continues, optimizing kitchen flow.
#@@# Sturdy Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and allow for straightforward daily sanitation. Maintenance teams will appreciate the durable surfaces that withstand heavy use and cleaning cycles.
#@@# Service Ready Configuration#@#
The unit includes a cabinet base, rack, and a 22.5-inch flue riser with shelf, supporting organized storage and ventilation routing. Technicians gain easy access for maintenance while operators can store key items on the integrated shelf.
#@@#Delivery Details#@#
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler daily; remove debris and scrub grates with a nylon brush, then rinse and dry components before reassembly. Clean oven interiors weekly using a noncaustic oven cleaner and remove racks for soak and rinse. Wipe stainless steel surfaces with a mild detergent and soft cloth; avoid abrasive pads. Verify gas connections and test standing pilot and battery spark ignition monthly. Calibrate thermostat annually and document all service.