This 60 inch liquid propane restaurant range provides 204,000 BTU of controlled heat to support continuous cooking in high-traffic kitchens. Operators receive commercial certifications and robust construction for reliable daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and shut off propane supply before cleaning. Remove grates and charbroiler plates; soak in warm detergent and scrub with a non-abrasive brush. Wipe stainless steel surfaces with mild soap and water, rinse, then dry to prevent corrosion. Clean oven interior with approved degreaser; avoid abrasive pads on the door. Vacuum debris from backriser and condenser areas. Check seals and burners; reassemble when components are dry.#@@#Additional Info#@#Southbend's 4604CC-2CL-LP 60" liquid propane range offers 204,000 BTU with six non-clog burners, a 36" charbroiler, stainless steel front and sides, two cabinets, a 22.5" flue riser with shelf, 6" adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
This 60 inch liquid propane restaurant range provides 204,000 BTU of controlled heat to support continuous cooking in high-traffic kitchens. Operators receive commercial certifications and robust construction for reliable daily use.
Six manually controlled open burners supply distributed heat across a 37.00 inch cooktop, enabling multiple pots and pans to run concurrently.
A 36 inch charbroiler sits to the right of the range and delivers direct radiant heat for grill applications, reducing the need for separate broiling equipment.
Two lower cabinets provide enclosed storage for pans, trays, and gas service access, improving workflow by keeping essential items near the cookline.
Stainless steel front, sides, and shelf combine with wavy grates and a 22.5 inch flue riser to withstand continuous commercial operation and simplify cleaning.
A spring assisted counterweight oven door and a 13.00 inch oven bottom yield ample interior volume at 132.3 cubic feet for batch cooking and holding.
Unit carries CSA and NSF certifications and qualifies for an extended service program to streamline maintenance planning. Managers secure regulatory compliance while reducing unexpected downtime through documented service options.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris with a soft wire or needle for flame stability. Remove grates and charbroiler trays for hot-water degreasing and brush cleaning; rinse and dry before reassembly. Clean stainless steel surfaces with a nonabrasive detergent and microfiber cloth, always wipe with the grain to avoid scratches. Check and tighten gas fittings monthly, testing for leaks with a soap solution. Calibrate manual controls quarterly and document adjustments.