Stop settling for small burners in large operations. This 60-inch liquid propane restaurant range delivers focused power across a versatile work surface, combining high-output cooking zones with a heavy griddle and dual ovens to meet sustained service demands. Designed for commercial kitchens, the unit pairs robust construction with precise thermostatic control to maintain consistent results during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply, then allow unit to cool. Remove grates and racks; soak in warm, soapy water. Scrape griddle residue with a stainless scraper, wipe with a mild degreaser and rinse. Vacuum condenser and backriser to remove grease and dust. Clean oven interiors with approved oven cleaner; rinse thoroughly. Inspect seals and thermostatic controls; tighten or replace as needed. Dry all surfaces before restoring power and LP supply.#@@#Additional Info#@#Southbend's 4603DD-4TR-LP 60" propane range offers 36,000 BTU, two star/sauté burners, a 48" griddle, two ovens, stainless steel exterior, and NSF/CSA certifications, ideal for heavy-duty kitchens.#@@#General Info#@#Description #@#
Stop settling for small burners in large operations. This 60-inch liquid propane restaurant range delivers focused power across a versatile work surface, combining high-output cooking zones with a heavy griddle and dual ovens to meet sustained service demands. Designed for commercial kitchens, the unit pairs robust construction with precise thermostatic control to maintain consistent results during peak periods.
#@@# High-Output Burners#@#
Two star sauté burners deliver intense heat at each station, producing rapid sear and boil performance for high-volume cooking. Technicians can rely on consistent output rated to the specified BTU to manage load across multiple pans.
#@@# Heavy Griddle Surface#@#
A 48-inch griddle on the right provides a .500-inch plate thickness for even heat distribution and reduced hot spots. Line cooks gain a broad, stable surface for pancaking, grilling, and high-traffic production tasks.
#@@# Dual Oven Capacity#@#
Two standard ovens with battery spark ignition expand simultaneous cooking and holding options, each supplied with one rack. Kitchen teams achieve staging flexibility for roasting and baking while maintaining separate temperature zones.
#@@# Thermostatic Heat Control#@#
Thermostatic controls provide repeatable set points to stabilize cooking temperatures under continuous use. Chefs can adjust zones precisely to protect product quality across long service periods.
#@@# Commercial Stainless Build#@#
Stainless steel front, sides, shelf, and high shelf resist corrosion and simplify sanitation procedures to meet institutional cleaning schedules. Staff members find surfaces durable under daily handling and cleaning protocols.
#@@# Field-Ready Installation#@#
Freestanding configuration includes a 22-1/2 inch flue riser with shelf and six-inch adjustable legs for onsite leveling and venting alignment. Facilities managers gain installation flexibility that integrates with existing kitchen exhaust and service lines.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly for flame stability and soot; adjust air shutters for blue, steady flames. Clean griddle surface after each shift with a scraper and nonabrasive cleaner; apply a thin oil coat while warm to prevent corrosion. Remove oven racks and wash with warm, soapy water; flush oven interiors and igniters monthly. Degrease front, sides, and shelf with stainless cleaner; polish with a microfiber cloth. Check 6" adjustable legs for level and tighten fasteners quarterly.