Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers concentrated power and consistent heat distribution across nine burners, enabling kitchens to sustain heavy production without resorting to multiple units. Operators gain reliable ignition and robust construction that supports continuous service in commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power or shut gas before cleaning. Remove grates and caps; soak in soapy water. Scrub stainless surfaces with non-abrasive cleaner and a soft cloth. Clean oven interiors with approved degreaser and wash racks separately. Clear grease from flue riser, burners, and vents to reduce fire risk. Vacuum coils and check seals. Rinse, dry thoroughly, then reconnect power or gas. Regular cleaning prevents contamination, fires, high energy use, and equipment failure.#@@#Additional Info#@#Southbend's 4603DD-6L-LP 60" liquid propane range offers 401,000 BTU, nine burners, two ovens, stainless steel exterior, 22-1/2" flue riser, 6" adjustable legs, CSA and NSF certified, manual controls, and freestanding design.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers concentrated power and consistent heat distribution across nine burners, enabling kitchens to sustain heavy production without resorting to multiple units. Operators gain reliable ignition and robust construction that supports continuous service in commercial environments.
#@@# High Output Burners#@#
Nine high-performance burners provide a combined 401,000 BTU, allowing simultaneous high-heat cooking across multiple pans. Chefs achieve fast boil times and rapid sear capability while maintaining precise manual flame adjustment.
#@@# Sauté And Pyromax Mix#@#
The configuration pairs star sauté burners with pyromax units to balance rapid high-heat tasks and controlled simmering. Kitchens benefit from flexible cooktop zoning that supports diverse menu demands during peak periods.
#@@# Oven Capacity#@#
Two standard ovens each include one rack and operate with battery spark ignition for dependable lightoff. Culinary teams expand menu throughput by staging multiple trays for roasting, baking, or holding without sacrificing cooktop availability.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation workflows in regulated kitchens. Maintenance teams reduce downtime with durable surfaces that endure frequent cleaning and heavy use.
#@@# Venting And Shelf#@#
A 22-1/2 inch flue riser with hi-shelf provides elevated venting and auxiliary storage for pans or prep tools. Line cooks keep tools within reach while preserving counter space and directing heat away from pass areas.
#@@# Adjustable Support#@#
Six-inch adjustable legs allow precise leveling on uneven floors to maintain safe cooking ergonomics. Service personnel stabilize the range quickly to ensure consistent oven performance and burner alignment.
CSA and NSF certifications validate compliance with commercial safety and sanitation standards for institutional and hospitality purchasers.
#@@#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 and combustibles to prevent flame irregularities and unsafe operation. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth; rinse and dry to avoid streaks. Degrease oven interiors after heavy use and replace oven racks if warped. Calibrate thermostat quarterly and verify manual controls for wear. Lubricate adjustable legs and tighten mounting fasteners monthly to maintain level and stability.