Stop sacrificing throughput for control. This 60.75-inch wide liquid propane range delivers 146,000 BTU of total heat and combines two open burners with a left-side 48-inch griddle to handle continuous high-volume cooking while maintaining repeatable results. Food service teams gain thermostatic control, heavy-duty construction, and integrated storage to streamline service and reduce downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates, burners, and griddle plates; soak in warm, soapy water for 10–15 minutes, then scrub with a non-abrasive pad. Wipe the stainless steel exterior with a soft cloth and neutral cleaner; rinse and dry to prevent streaks. Clear grease from oven interiors and flue riser with a degreaser approved for commercial use. Clean condenser coils and vents monthly. Inspect door seals and hinges; tighten or replace worn parts.#@@#Additional Info#@#Southbend’s 4604CC-4TL-LP liquid propane 60" range delivers 146,000 BTU with two burners and a 48" left griddle, thermostatic controls, stainless steel exterior, (2) cabinets, 22.5" flue riser with shelf, 6" adjustable legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75-inch wide liquid propane range delivers 146,000 BTU of total heat and combines two open burners with a left-side 48-inch griddle to handle continuous high-volume cooking while maintaining repeatable results. Food service teams gain thermostatic control, heavy-duty construction, and integrated storage to streamline service and reduce downtime.
#@@# Burners and Griddle#@#
Two open burners pair with a large left griddle to support simultaneous high-output tasks such as boiling, searing, and griddling. Operators can adjust heat manually for rapid response, while the griddle provides a uniform cooking surface rated at .500-inch thickness for consistent heat transfer.
#@@# Thermostatic Heat Control#@#
Thermostatic controls maintain stable temperatures on the griddle and oven under sustained use, reducing product variation during peak service. Chefs achieve reproducible results and avoid frequent manual corrections, preserving plate quality even under heavy load.
#@@# Heavy-Duty Construction#@#
The stainless steel front, sides, shelf, and flue riser resist corrosion and simplify daily sanitation routines in commercial kitchens. Maintenance crews can easily access lift surfaces, and the robust build sustains intensive duty cycles that occur in restaurants, institutions, and bars.
#@@# Integrated Storage Cabinets#@#
Two base cabinets supply secure, temperature-resistant storage beneath the cooktop, consolidating pans and serviceware near the cooking line. Staff can reduce steps during service and protect consumables from kitchen traffic, enhancing throughput and organization.
#@@# Oven Performance and Access#@#
The oven provides a 132.3 cubic foot environment with a spring-assisted counterweight door and a 15.50-inch opening for safe, balanced loading and unloading. Technicians can calibrate oven conditions precisely while operators maintain flow when baking, roasting, or holding product.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and clear debris for consistent flame and heat. Calibrate thermostatic controls monthly with a traceable thermometer; adjust per manual for accuracy. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth to prevent corrosion. Degrease griddle plates after each shift and season per manufacturer guidance. Verify gas connections and test for leaks; tighten fittings as needed. Check 6" adjustable legs for level and stability.