Stop sacrificing throughput for control. This 60.75-inch liquid propane restaurant range combines a powerful 191,000 BTU system with a right-side griddle and full oven, allowing kitchens to maintain consistent output while preserving precise heat management. Operators gain a single-footprint solution that handles sautéing, griddling, baking, and storage without compromising workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Scrape griddle with a scraper, then wipe with warm water and mild detergent. Remove oven racks and clean with warm, soapy water; dry before reinstalling. Vacuum condenser area and backriser to remove grease and debris. Use non-abrasive stainless cleaner on front and sides. Inspect door seals and burners; tighten or replace worn parts. Clean weekly to prevent fires, extend equipment life, and meet CSA and NSF standards.#@@#Additional Info#@#The Southbend 4603DC-4GR-LP 60.75" liquid propane range delivers 191,000 BTU with two star burners and a 48" griddle; stainless steel front, 1/2" plate griddle, manual controls, standard oven, cabinet base, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75-inch liquid propane restaurant range combines a powerful 191,000 BTU system with a right-side griddle and full oven, allowing kitchens to maintain consistent output while preserving precise heat management. Operators gain a single-footprint solution that handles sautéing, griddling, baking, and storage without compromising workflow.
#@@# Two Burner System#@#
Two open star/sauté burners deliver concentrated heat for rapid searing and boiling, enabling simultaneous high-heat tasks at the front of the cookline. Operators can rely on manual controls for immediate adjustments and consistent results.
#@@# Right Griddle Surface#@#
A 48-inch griddle sits to the right of the burners and provides a continuous 1/2-inch plate for even heat distribution across flat-top cooking. Chefs achieve consistent contact temperature for eggs, sandwiches, and pancakes while minimizing cold spots during peak service.
#@@# Standard Oven Capacity#@#
The unit includes a single standard oven with battery spark ignition that supports roasting and baking concurrently with top-side cooking. Kitchens maintain menu variety without adding separate ovens, conserving valuable floor space.
#@@# Stainless Steel Exterior#@#
Stainless steel on the front, sides, and hi-shelf provides a corrosion-resistant exterior that simplifies sanitation and withstands daily use. Maintenance teams benefit from smooth surfaces that accept industrial cleaners and resist staining.
#@@# Backriser With Shelf#@#
An integrated 22-1/2-inch flue riser with hi-shelf offers elevated storage and ventilation routing to keep supplies accessible and prevent heat buildup. Line cooks reduce motion between prep and service points by staging pans and tools on the shelf.
#@@# Commercial Compliance#@#
This freestanding range complies with CSA and NSF listings and qualifies for the manufacturer’s Service First program for parts and support.
#@@#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 food debris; remove and soak grates and drip trays in warm, soapy water, then air dry before reinstalling. Clean oven interior weekly with a nonabrasive cleaner and scrape residue with a plastic scraper. Vacuum condenser and ventilation openings monthly to prevent heat buildup. Verify gas connections and regulators for leaks using a soap solution; tighten fittings when necessary. Adjust legs to level the unit and calibrate thermostat annually.