Powerful commercial cooking for busy kitchens meets precise control and durable construction in this 60-inch liquid propane range designed for continuous service and varied applications. Restaurant operators benefit from 337,000 BTU of combined heat with eight burners arranged for simultaneous high-output tasks and controlled lower-heat work, enabling consistent throughput without sacrificing temperature accuracy. Food service managers appreciate a compact footprint that integrates an oven, cabinet storage, and a back riser with shelf to streamline workflow in constrained spaces.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Scrape burner grates and wipe with a mild detergent and warm water; rinse and dry. Clean oven interior with non-abrasive cleaner and remove rack to wash separately. Degrease backriser, shelf and stainless surfaces; use a soft cloth to avoid scratches. Vacuum condenser and clear vents weekly to prevent fires and improve efficiency. Inspect seals and burners; replace worn parts. Follow CSA and NSF guidelines for safety and inspections.#@@#Additional Info#@#Southbend’s 4603DC-7L-LP 60" liquid propane range delivers 337,000 BTU with eight burners, a standard oven, stainless steel exterior, 22.5" flue riser, CSA and NSF certified, 6" adjustable legs, manual controls, and weighs 1,075 pounds.#@@#General Info#@#Description #@#
Powerful commercial cooking for busy kitchens meets precise control and durable construction in this 60-inch liquid propane range designed for continuous service and varied applications. Restaurant operators benefit from 337,000 BTU of combined heat with eight burners arranged for simultaneous high-output tasks and controlled lower-heat work, enabling consistent throughput without sacrificing temperature accuracy. Food service managers appreciate a compact footprint that integrates an oven, cabinet storage, and a back riser with shelf to streamline workflow in constrained spaces.
#@@# High-Output Burners#@#
Eight burners deliver concentrated heat that supports multiple pots and pans at once, allowing kitchens to maintain high production during peak periods. Staff operators enjoy rapid boil times and consistent searing performance across the cooktop, reducing cycle times for high-volume orders.
#@@# Precision Control#@#
Manual controls provide direct, tactile adjustment of flame intensity for consistent results across various cooking methods. Chefs achieve repeatable heat settings for sautéing, simmering, and pan frying without relying on electronic systems.
#@@# Oven Capacity#@#
A standard oven with battery spark ignition offers a reliable baking and roasting chamber for holding or finishing menu items. Line cooks maintain temperature stability during extended service windows, minimizing product variation.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation procedures under health code requirements. Maintenance teams can perform routine cleaning and inspections easily, preserving appearance and function in demanding environments.
#@@# Integrated Storage#@#
A single cabinet base supplies convenient storage for pans, trays, and small wares, reducing trips to remote prep areas. Kitchen supervisors can allocate tools and accessories close to the cooking zone to improve task efficiency.
#@@#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 food debris to prevent flame blockage and uneven heat. Scrub grates and burner caps with warm, soapy water and a nonabrasive pad, then dry completely. Clean stainless steel surfaces with a pH-neutral detergent and soft cloth, polishing along the grain. Vacuum condenser and ventilation openings weekly. Check gas connections monthly for leaks with approved solution and tighten fittings.