Stop sacrificing capacity for control. This 60.75-inch liquid propane restaurant range combines high heat output with precise cooking surfaces to handle continuous service in busy kitchens. Operators will appreciate robust construction and configured cooking zones that speed production while maintaining consistent results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and shut gas at the valve. Scrape griddle and remove burner grates; soak grates and racks in warm, soapy water. Wipe stainless steel surfaces with mild detergent and a soft cloth; avoid abrasive pads. Clean oven interior after cool-down; remove racks and wash with degreaser. Vacuum backriser and clean vent shelf to remove grease buildup. Check door seals and burner ports; clear clogs with a soft brush. Dry all parts completely before reconnecting gas and 115v power.#@@#Additional Info#@#Southbend's 60.75" liquid propane range delivers 228,000 BTU with four burners, a 36" griddle, manual controls, convection oven, battery spark ignition, stainless steel front, 6" adjustable legs, 115v, 5.9 amps, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing capacity for control. This 60.75-inch liquid propane restaurant range combines high heat output with precise cooking surfaces to handle continuous service in busy kitchens. Operators will appreciate robust construction and configured cooking zones that speed production while maintaining consistent results.
#@@# Four Burners#@#
Four high-output burners deliver broad stovetop flexibility and a total rated power of 228,000 BTU to support multiple stations at once. Chefs can run simultaneous sauté, boil, and simmer operations without thermal drop, improving throughput during peak service.
#@@# Right Griddle#@#
A 36-inch griddle section integrates flat top cooking into the range footprint, enabling direct preparation of eggs, pancakes, and seared proteins adjacent to open burners. Staff achieve quicker turnaround and tighter workflow by using a combined range and griddle surface.
#@@# Convection Oven#@#
A convection oven with battery spark ignition provides even heat distribution for roasting and baking while eliminating dependence on continuous pilot operation. Kitchen teams will gain consistent batch results and reduced cook times compared with static ovens.
#@@# Non Clog Burners#@#
Rear non-clog burner design reduces downtime from debris and grease accumulation, maintaining reliable ignition and steady flame profiles. Maintenance crews spend less time on field service and cleaning, preserving production availability.
#@@# Stainless Surfaces#@#
A stainless steel front, sides, shelf, and riser deliver durable corrosion resistance and wipe-down cleanability suited to high-traffic environments. Operators maintain sanitary surfaces and longer equipment life while meeting regulatory expectations such as NSF and CSA listings.
#@@# Storage Cabinet#@#
An integrated cabinet base with three oven racks and a 22.5-inch flue riser with high shelf adds organized storage and service staging within the unit footprint.
#@@#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 debris to prevent clogging. Schedule weekly griddle seasoning with a high-smoke-point oil and scrape solids after each shift. Clean oven interior after heavy use; use manufacturer-approved cleaners and replace seals showing cracks. Flush pilot lines monthly and verify standing pilot stability. Check condenser and ventilation at backriser weekly and clear obstructions. Tighten gas fittings quarterly and document service per CSA and Service First guidelines.