Stop sacrificing output for reliability. This liquid propane restaurant range combines concentrated heat delivery with robust construction to support continuous, high-volume cooking environments. Designed for commercial kitchens, it packs 311,000 BTU into a freestanding platform that prioritizes throughput, serviceability, and operator control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and soak in hot water with degreaser for 15–30 minutes, then scrub with a non-abrasive pad. Wipe burner heads and ports with a soft brush; clear clogs with a toothpick. Clean oven interior with manufacturer-approved cleaner and rinse thoroughly. Degrease the backriser, shelf, and exterior stainless steel with a mild detergent; dry to prevent streaks. Clean grease filters and vents weekly to reduce fire risk, bacteria, and energy loss.#@@#Additional Info#@#Southbend's 4604CC-5R-LP 60.75" liquid propane range delivers 311,000 BTU across five burners, including pyromax and star elements, with stainless steel front, two cabinets, 22.5" flue riser, 6" legs, 120v, 5.9 amps, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing output for reliability. This liquid propane restaurant range combines concentrated heat delivery with robust construction to support continuous, high-volume cooking environments. Designed for commercial kitchens, it packs 311,000 BTU into a freestanding platform that prioritizes throughput, serviceability, and operator control.
#@@# Burners Array#@#
Five strategically arranged burners deliver focused heat where chefs need it most. Operators gain access to three front right non-clog units, two pyromax burners rear right, and two star sauté units front left to balance simmering, searing, and rapid boil demands across multiple pans.
#@@# Total Heat Output#@#
The system produces 311,000 BTU of total power to sustain parallel high-load operations. Managers achieve predictable cook times for large batch production while maintaining consistent results across shifts.
#@@# Manual Controls#@#
Manual control knobs provide direct, tactile modulation of flame intensity for precise temperature management. Line cooks respond quickly to recipes without electronic lag or complex programming.
#@@# Durable Exterior#@#
A stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation protocols. Kitchen staff reduce downtime for cleaning while maintaining a professional appearance in service areas.
#@@# Integrated Storage#@#
Dual cabinets beneath the range offer secure storage for pans and service tools, optimizing back-of-house workflow. Chefs keep essential cookware within reach to minimize steps during peak service.
#@@# Service Compatibility#@#
CSA and NSF certifications support regulatory compliance in institutional and commercial settings. Facilities staff benefit from qualification for the manufacturer Service First program, which streamlines maintenance and parts support.
#@@#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 daily and remove debris for consistent flame and heat. Clean stainless steel surfaces with nonabrasive detergent and soft cloth to prevent corrosion. Drain grease traps and sanitize cabinets weekly to reduce fire risk and bacteria. Replace worn gaskets and check pilot and manual controls monthly for reliable ignition. Verify ventilation and backriser clearances and torque leg bolts quarterly for stability. Log maintenance actions for compliance and service scheduling.