Stop sacrificing throughput for control. This liquid propane commercial range delivers a robust 196,000 BTU output and a configurable cook surface that supports simultaneous high-volume production without compromising temperature stability. Operators gain predictable heat, durable construction, and serviceability designed for continuous use in restaurant, institutional, and hospitality kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow surfaces to cool. Scrape griddle debris and wipe with a warm, soapy cloth. Remove burner grates and soak in degreaser; brush ports to clear clogs. Vacuum condenser coils and clean filters to maintain efficiency and lower utility costs. Degrease oven interiors and vents to reduce fire risk. Sanitize food-contact surfaces to remove bacteria and prevent foodborne illness. Inspect seals and hinges; tighten or replace worn parts to avoid breakdowns and pass CSA inspections.#@@#Additional Info#@#Southbend's 4604CC-3GR-LP 60" liquid propane range offers 196,000 BTU from four burners and a 36" griddle.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane commercial range delivers a robust 196,000 BTU output and a configurable cook surface that supports simultaneous high-volume production without compromising temperature stability. Operators gain predictable heat, durable construction, and serviceability designed for continuous use in restaurant, institutional, and hospitality kitchens.
#@@# Burners Configuration#@#
Four manual control burners provide flexible heat staging across the cooktop, with two star/sauté burners in front for high-intensity searing and two non-clog burners in the rear for steady simmering. This layout reduces task switching and maintains consistent output during peak service.
#@@# Integrated Griddle Plate#@#
A 36-inch right-side griddle plate offers a broad, .500 inch thick cooking surface that transfers heat evenly and resists warping under heavy use. Chefs maintain consistent contact temperatures for searing and griddling multiple items at once.
#@@# Oven Capacity#@#
The oven provides 132.3 cubic feet of usable volume with a 15.50 inch door opening and a spring-assisted counterweight door for controlled access. Staff can load full pans and monitor roasting or braising operations with reduced heat loss.
#@@# Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation routines in demanding kitchens. Maintenance crews can perform routine cleaning quickly while the finish sustains a professional appearance.
#@@# Stability And Installation#@#
Six-inch adjustable legs allow precise leveling on uneven floors and ensure stable operation for cookware and griddle work. Technicians install the freestanding unit with standard 120 volt, 5.9 amp electrical requirements and 60 Hz single-phase power.
#@@# Exhaust And Storage#@#
A 22.5 inch flue riser with an integrated shelf manages backriser ventilation and provides convenient staging for pans or utensils.
#@@#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 monthly and remove debris to maintain 196,000 BTU output and prevent uneven flame. Clean griddle with a scraper while warm, then apply a thin oil coat to inhibit corrosion. Degrease stainless steel surfaces using a neutral detergent and soft cloth; avoid abrasive pads. Verify door counterweights and spring-assisted hinges operate smoothly and adjust if misaligned. Level unit on 6" adjustable legs and confirm gas connections for leaks before use.