For high-volume kitchens needing reliable heat control, this 60" liquid propane restaurant range offers commercial-grade performance. It combines dense burners, an oven, and durable construction to handle long shifts and heavy use. Operators benefit from consistent heat and simple controls for peak service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool range. Clean racks and burners with soapy water; rinse and dry. Scrape grease from stainless steel with non-abrasive cleaner. Use approved degreaser for oven; clean pilot and ignitor carefully. Vacuum condenser and check legs and seals. Dry surfaces before reconnecting gas. Regular cleaning prevents bacteria, fires, high bills, breakdowns, and failed inspections.#@@#Additional Info#@#Southbend 4603DC-6L-LP 60" liquid propane restaurant range delivers 356,000 BTU across nine burners, stainless steel exterior, 22-1/2" flue riser with shelf, one oven, one cabinet, CSA and NSF certified for commercial use.#@@#General Info#@#Description #@#
For high-volume kitchens needing reliable heat control, this 60" liquid propane restaurant range offers commercial-grade performance. It combines dense burners, an oven, and durable construction to handle long shifts and heavy use. Operators benefit from consistent heat and simple controls for peak service periods.
#@@# Burner Array#@#
Nine heavy-duty burners produce 356,000 BTU, supporting multiple stock pots, griddles, and sauté pans. Three star/sauté burners front left, two pyromax burners rear left, and four star/sauté burners right create high-heat zones for searing, boiling, and reductions.
#@@# Oven And Cabinet#@#
A standard oven with battery spark ignition handles baking, roasting, and holding tasks. The cabinet base provides storage for pans and trays. One oven rack is included, accommodating common commercial pan sizes for efficient tray management.
#@@# Controls And Ignition#@#
Manual control valves offer precise flame modulation for skilled staff. A standing pilot system and battery spark ignition simplify relighting and reduce downtime during service.
#@@# Serviceability And Certification#@#
Service First program eligibility and CSA/NSF certifications ensure compliance and support for institutional buyers like hospitals and schools. Lift-off components and accessible panels reduce maintenance time.
#@@# Construction And Stability#@#
Stainless steel front, sides, shelf, and a 22-1/2" flue riser with hi-shelf resist corrosion and simplify cleaning. Six-inch adjustable legs ensure stability on uneven floors, maintaining safe operation and consistent cook surface heights.
#@@# Installation And Fuel#@#
Freestanding design fits existing layouts, while liquid propane fuel provides high energy output. A 34-inch depth and 60.75-inch width support service clearances and hood requirements.
This model is designed to suit institutional demands, blend seamlessly into standard kitchen setups, and provide reliable thermal efficiency with lasting value.
#@@#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 pilot daily; remove debris from burner ports with a soft brush and verify ignition sequence on the manual controls. Clean stainless surfaces with warm water and mild detergent; avoid abrasive pads. Degrease oven interior and wash the single rack separately; check door seal and adjust if gaps exceed 1/8 inch. Vacuum condenser and vent areas biweekly. Lubricate adjustable legs and tighten fasteners quarterly to preserve alignment and performance.