Stop sacrificing output for control. This 60" liquid propane restaurant range combines high thermal capacity with precise manual controls to handle continuous peak service while maintaining consistent cooking results. Designed for professional kitchens, it provides a full suite of cooking tools—nine burners, a standard oven, and a cabinet base—packaged in durable stainless steel for long duty cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane before cleaning. Scrape grates and burner tops; soak in hot, soapy water, then rinse and dry. Wipe stainless steel with mild detergent and soft cloth; avoid abrasive pads. Clean oven interior with approved cleaner and wash rack separately. Clear flue riser and shelf of grease; vacuum vents and coils. Inspect seals and burners; replace worn parts. Dry all components completely before reconnecting propane and relighting pilots.#@@#Additional Info#@#Southbend's 60" liquid propane range delivers 356,000 BTU across nine burners, a standard oven with battery ignition, stainless steel exterior, 22-1/2" flue riser with shelf, one rack, CSA and NSF certification, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60" liquid propane restaurant range combines high thermal capacity with precise manual controls to handle continuous peak service while maintaining consistent cooking results. Designed for professional kitchens, it provides a full suite of cooking tools—nine burners, a standard oven, and a cabinet base—packaged in durable stainless steel for long duty cycles.
#@@# High BTU Output#@#
Delivering 356,000 BTU total, the range provides rapid heat delivery for searing, boiling, and high-volume sautéing. Chefs achieve consistent high-temperature performance across multiple pans, reducing cook time and smoothing peak service flows.
#@@# Varied Burner Array#@#
Nine burners include three non-clog front left units, two pyromax rear left units, and four star/sauté burners on the right to support diverse techniques. Operators can sequence burners for high-heat searing, controlled simmering, and concentrated sauté work without cross-interference.
#@@# Integrated Oven Capacity#@#
A single standard oven with battery spark ignition offers conventional baking, roasting, and holding options beneath the cooktop. Teams can stage large batch bakes or keep products warm between service waves, increasing kitchen throughput without needing separate appliances.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, and shelf resist corrosion and simplify sanitation during daily cleaning cycles. Kitchen staff can clean exposed surfaces quickly, maintaining hygienic presentation and reducing time spent on maintenance.
#@@# Service-Ready Details#@#
The unit qualifies for a manufacturer service program and includes a 22-1/2" backriser with hi-shelf to organize cookware and condiments. Crews gain convenient storage at working height while the range design supports expedited servicing and parts access.
#@@#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 daily and remove debris to prevent clogging. Disassemble caps and soak in warm, soapy water weekly. Clean stainless steel surfaces with pH-neutral detergent and soft cloth; rinse and dry to avoid streaking. Verify gas connections and adjust manifold pressures per manufacturer schedule; log inspections. Check oven ignition components monthly and replace worn electrodes. Level unit and ensure 6" adjustable legs are secure for consistent combustion and even cooking temperatures.