Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers an impressive 307,000 BTU of total power, effectively handling peak service periods while ensuring consistent temperature control across six burners and a charbroiler. This design enables kitchens to serve large volumes without compromising cooking precision. Operators will appreciate the range's integration into busy lines, featuring a stainless steel exterior and a backriser with a hi-shelf that organizes workflow and supports ventilation requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and cool. Remove grates and racks; soak in warm water with mild detergent. Scrub charbroiler surfaces and oven interior with non-abrasive pads; rinse. Clean grease traps and backriser shelf; degrease vents and hood. Vacuum condenser coils and inspect seals; replace worn gaskets. Sanitize food-contact surfaces with approved sanitizer. Dry all components before restoring power.#@@#Additional Info#@#Southbend's 4604DC-2CL-LP 60" liquid propane range offers 307,000 BTU with six burners, a 24" charbroiler, standard oven with battery ignition, stainless steel front, 22.5" flue riser with shelf, CSA and NSF certified, freestanding design.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers an impressive 307,000 BTU of total power, effectively handling peak service periods while ensuring consistent temperature control across six burners and a charbroiler. This design enables kitchens to serve large volumes without compromising cooking precision. Operators will appreciate the range's integration into busy lines, featuring a stainless steel exterior and a backriser with a hi-shelf that organizes workflow and supports ventilation requirements.
#@@# Six Burners#@#
The six burners provide the primary heat capacity essential for high-volume operations, supplying intense output for rapid searing and high-heat sautéing. Chefs can stage multiple pots and pans simultaneously, reducing ticket times and maintaining consistent product quality.
#@@# Charbroiler Surface#@#
A 24-inch charbroiler on the left side offers direct radiant heat for grilling applications, delivering char and grill marks while withstanding continuous use. The charbroiler integrates seamlessly with the top configuration, allowing for simultaneous grill and range work, thereby improving station versatility.
#@@# Standard Oven#@#
The included standard oven utilizes battery spark ignition, enabling reliable and repeatable baking and roasting cycles for back-of-house production. Teams can hold pans or finish dishes in the oven while actively using the top burners and charbroiler.
#@@# Cabinet Base#@#
A full cabinet base provides secure storage beneath the cooking surface for sheet pans, utensils, or consumables, reducing the need for separate shelving and streamlining kitchen ergonomics. Staff can easily access tools and ingredients at the cookline, speeding up preparation and turnover.
#@@# Stainless Exterior#@#
The stainless steel front, sides, and shelf deliver the corrosion resistance and cleanability required for commercial kitchens, supporting frequent sanitation routines and preserving appearance.
#@@#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#@#Perform daily cleaning of grates and charbroiler surfaces using a degreasing solution and a nonabrasive pad; remove grates and soak in warm water when buildup occurs. Inspect burner ports weekly and clear obstructions with a soft wire pick; adjust flames to manufacturer specs to maintain 307,000 BTU performance. Check door seals and hinges monthly; tighten fasteners and replace damaged seals. Service gas connections and valve operation annually by CSA-certified technicians.