For high-volume kitchens where consistent output and speed matter, this 60" liquid propane restaurant range delivers thermal capacity and griddle performance. Designed for commercial use, it combines 146,000 BTU heat with thermostatic controls to maintain setpoints under heavy load. Operators benefit from stainless-steel construction, storage cabinets, and a high shelf riser for ventilation and organization.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply. Remove grates and wipe griddle with a soft cloth and mild degreaser while warm, not hot. Scrub burners and oven interior with non-abrasive cleaner; rinse and dry. Clean condenser coils and ventilation riser to remove grease buildup. Inspect seals, knobs, and thermostatic controls; tighten or replace as needed. Reassemble when dry, restore LP, and test at 120v. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Southbend 4604CC-4TR-LP 60" liquid propane restaurant range delivers 146,000 BTU with thermostatic controls, two cabinets, 48" right griddle, stainless steel exterior, 1/2" plate thickness, NSF and CSA certifications.#@@#General Info#@#Description #@#
For high-volume kitchens where consistent output and speed matter, this 60" liquid propane restaurant range delivers thermal capacity and griddle performance. Designed for commercial use, it combines 146,000 BTU heat with thermostatic controls to maintain setpoints under heavy load. Operators benefit from stainless-steel construction, storage cabinets, and a high shelf riser for ventilation and organization.
#@@# Power Output#@#
Delivering 146,000 BTU, the range provides intense heat for searing, boiling, and pan work. Chefs maintain temperature control while the system performs during peak periods.
#@@# Burner Configuration#@#
The unit features two burners and a right-side griddle, offering versatile cookline capability. Teams execute stove-top and griddle tasks simultaneously, reducing ticket times.
#@@# Thermostatic Controls#@#
Thermostatic regulation ensures consistent cooking temperatures without constant adjustment. Staff achieve repeatable results and minimize waste through precise thermal management.
#@@# Robust Construction#@#
Stainless-steel front, sides, shelf, and adjustable legs ensure durability and easy cleaning. The build suits high-traffic environments like restaurants, hospitals, and catering operations.
#@@# Integrated Storage#@#
Two lower cabinets provide secure storage for pans, accessories, or consumables, improving organization. Essential items stored beneath the range streamline station setup.
#@@# Vent and Riser#@#
A 22-1/2" flue riser with hi-shelf supports ventilation and offers elevated shelving for warming or staging. This configuration aids exhaust alignment and adds workspace without increasing the footprint.
Products meet NSF and CSA certifications, ensuring compliance and reliable maintenance. Specifications include 120v electrical, 5.9 amps, single-phase 60 Hz operation, 34" depth, 59.5" height, 60.75" width, and a 1/2" griddle plate for even heat distribution.
#@@#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#@#Maintain the Southbend 4604CC-4TR-LP by inspecting and cleaning burner ports weekly to prevent clogging. Drain and wipe the 48" griddle surface after each shift; season with thin oil film before next use. Clean stainless steel exterior with mild detergent and soft cloth; avoid abrasive pads. Vacuum condenser and flue riser monthly. Verify thermostat calibration quarterly and tighten gas fittings with leak test. Replace worn door seals and gaskets promptly to preserve efficiency.