Stop sacrificing output for control. This liquid propane restaurant range delivers high heat density and consistent temperature regulation across six open burners and a right-side griddle, enabling simultaneous heavy-duty cooking and precise finishing. Food service teams will increase throughput without sacrificing repeatable results, thanks to thermostatic controls and robust construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let range cool. Remove grates, burners, and drip trays; soak in warm, soapy water. Scrub griddle with a non-abrasive pad and a griddle brick for tough residue. Wipe stainless steel with a soft cloth and approved cleaner; rinse and dry. Clean backriser shelf and vents to avoid grease buildup. Check door seals and thermostatic controls for damage. Clean condenser coils and cabinets regularly to maintain efficiency and reduce fire risk.#@@#Additional Info#@#Southbend’s 60.75" Liquid Propane Ultimate Restaurant Range offers 246,000 BTU with six burners, a 24" griddle, thermostatic controls, stainless steel fronts, two cabinets, 6" adjustable legs, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This liquid propane restaurant range delivers high heat density and consistent temperature regulation across six open burners and a right-side griddle, enabling simultaneous heavy-duty cooking and precise finishing. Food service teams will increase throughput without sacrificing repeatable results, thanks to thermostatic controls and robust construction.
#@@# Burners Performance#@#
Six open burners provide focused heat distribution for rapid boiling, searing, and sautéing tasks, while the three front star/sauté burners and three rear non-clog burners reduce maintenance interruptions. Operators can run multiple pans at high workloads with predictable flame response and simplified cleaning.
#@@# Griddle Capacity#@#
A 24-inch griddle on the right side features a 1/2-inch thick plate that sustains even surface temperatures and resists warping under continuous use. Chefs can produce large volumes of griddle items with controlled thermostatic settings and minimized hot spots.
#@@# Heat Output#@#
The range delivers a total of 246,000 BTU from a liquid propane supply, ensuring immediate recovery when transitioning from high to moderate heat demands. Kitchens can shorten cook cycles and maintain service rhythm during peak periods.
#@@# Construction Durability#@#
The stainless steel front, sides, and hi-shelf create a corrosion-resistant exterior designed for daily commercial washdown and heavy operation. Managers can rely on structural integrity and consistent appearance over long service intervals.
#@@# Storage and Access#@#
Two enclosed cabinets under the range provide secure storage for pots, pans, and service tools, while a 22-1/2 inch flue riser with shelf organizes higher items and small equipment. Staff can reduce back-and-forth trips and keep service lines clear.
#@@#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 griddle daily; remove debris and carbon with nonabrasive brushes to maintain heat transfer and prevent clogging. Drain and clean grease troughs weekly; use NSF-approved degreaser and flush with hot water. Verify thermostatic controls monthly for accurate setpoints; calibrate per manufacturer if deviation exceeds 5%. Lubricate hinges and check door seals quarterly. Schedule CSA-certified technician service annually and document all maintenance actions.