Stop compromising output for reliability. This 60-inch liquid propane restaurant range delivers targeted power where kitchens need it most, combining concentrated charbroiler performance with heavy-duty range functionality. Designed for continuous service, this unit supports sustained high-volume cooking with manual controls that simplify operator training and reduce downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas. Remove grates and wipe charbroiler with a non-abrasive cleaner. Scrub oven interiors with a mild degreaser, rinse and dry. Clean backriser shelf and vents to remove grease buildup; inspect flue riser. Vacuum condenser coils where applicable. Check door seals and hinges; tighten or replace if worn. Dispose of grease in approved containers. Regular cleaning reduces bacteria, cuts fire risk, lowers energy use, prevents breakdowns and helps pass CSA/NSF inspections.#@@#Additional Info#@#Southbend’s 4603DD-3CR-LP 60" liquid propane range delivers 204,000 BTU with four burners, a 36" charbroiler, two ovens, manual controls, stainless steel exterior, adjustable legs, back riser with hi-shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising output for reliability. This 60-inch liquid propane restaurant range delivers targeted power where kitchens need it most, combining concentrated charbroiler performance with heavy-duty range functionality. Designed for continuous service, this unit supports sustained high-volume cooking with manual controls that simplify operator training and reduce downtime.
#@@# Four Burners#@#
Four non-clog burners supply concentrated heat across the cooking surface, enabling multiple pots and pans to operate simultaneously without thermal drop-off. Operators obtain consistent flame intensity with manual control knobs that resist accidental shifts and simplify routine adjustments.
#@@# Charbroiler Section#@#
A 36-inch charbroiler section on the right integrates grilling capacity into the same footprint, allowing chefs to sear proteins while other items cook on the range top. Wavy grates concentrate heat for improved sear marks and channel grease away, reducing flare-ups and easing cleanup cycles.
#@@# High Output Rating#@#
The unit provides 204,000 BTU total output, delivering rapid increases in cooking temperatures and quick recovery during peak service. Kitchens maintain production schedules without prolonged wait times between batches, preserving menu pacing and portion consistency.
#@@# Oven Capacity#@#
Two standard ovens in the base expand menu versatility by offering simultaneous baking, roasting, and holding options while the top operates. Engineers designed the oven cavities to accept full-size sheet pans, maximizing throughput for batch production and timed runs.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser provide a resilient exterior that resists corrosion and supports daily sanitation protocols. Staff can clean surfaces quickly with approved solutions, and the material sustains frequent contact and heat exposure without structural degradation.
#@@#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 charbroiler daily; remove debris and use a non-abrasive brush to prevent clogging. Drain and clean grease trays after each service to reduce fire risk. Clean stainless steel surfaces with a pH-neutral cleaner and soft cloth; rinse and dry to prevent streaks. Verify manual controls and standing pilot operation weekly and adjust as needed. Calibrate oven thermostats monthly and tighten gas fittings quarterly to maintain safe, efficient operation.