Stop compromising throughput for consistency. This liquid propane restaurant range delivers 146,000 BTU total output with two burners and a 48" right griddle for high-volume cooking while maintaining control and repeatability. Stainless steel construction, 6" adjustable legs, and a 22.5" flue riser with hi-shelf create a durable platform for kitchens, hospitals, universities, and institutional operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the LP supply. Remove grates and clean griddle with a non-abrasive pad and mild degreaser; rinse and dry. Scrape oven debris, clean interior with warm, soapy water, and dry. Vacuum/backwipe condenser and flue riser to remove grease buildup. Inspect burner ports and clear clogs with a soft brush. Check door seals and adjustable legs for wear. Regular cleaning prevents contamination, fires, higher bills, equipment failure, and inspection failures.#@@#Additional Info#@#Southbend’s 4604CC-4GR-LP Range delivers 146,000 BTU with 2 burners, a 48" griddle, stainless steel build, 22.5" flue riser, 132.3 Cu.Ft oven, manual controls, 6" legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This liquid propane restaurant range delivers 146,000 BTU total output with two burners and a 48" right griddle for high-volume cooking while maintaining control and repeatability. Stainless steel construction, 6" adjustable legs, and a 22.5" flue riser with hi-shelf create a durable platform for kitchens, hospitals, universities, and institutional operations.
#@@# High Heat Output#@#
Provide rapid heat response with a 146,000 BTU rating for continuous production. Chefs gain reliable thermal capacity for searing, boiling, and griddling without frequent heat loss adjustments.
#@@# Burners And Griddle#@#
Equip the workstation with two manual burners and a 48" right griddle for concurrent stovetop and flat-top workflows. Operators can run multiple pans and griddle batches, reducing queue times and improving throughput.
#@@# Stainless Steel Construction#@#
Construct the front, sides, and hi-shelf from stainless steel to resist corrosion and simplify cleaning. Routine sanitation is faster, meeting commercial kitchen standards.
#@@# Storage And Accessibility#@#
Include two base cabinets beneath the cooking surface to store pans, utensils, and smallware near the point of use. Integrated storage reduces retrieval time and streamlines back-of-house organization.
#@@# Oven Volume And Doors#@#
Offer 132.3 cubic feet of oven volume with a spring-assisted, counterweight door for controlled opening and closing. Line cooks benefit from safe, predictable oven access for full-size sheet pans or large roasters.
#@@# Serviceability And Compliance#@#
Design the range to meet NSF and CSA listings and qualify for manufacturer service programs, ensuring compliance and maintenance continuity. Technicians access components quickly, reducing downtime and preserving production schedules.
This freestanding, manual-control unit operates on 120 volts at 5.9 amps and ships with a 22.5" flue riser and hi-shelf for ventilation integration.
#@@#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 for debris; soak grates in soapy water, then air dry. Clean stainless steel with a damp cloth and mild detergent, following the grain. Vacuum condenser and check flue riser shelf for grease weekly. Verify door counterweight and oven door function smoothly; adjust hinge tension if needed. Schedule annual professional inspection for gas connections and CSA certifications.