Stop sacrificing throughput for control. This 60.75" liquid propane restaurant range delivers concentrated heat distribution, rapid recovery, and integrated griddle capacity to support continuous service while maintaining precise manual control over cooking stages. Chefs will rely on consistent temperatures across burners and griddle surfaces to produce repeatable results during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Scrape griddle debris, remove burners, and soak in soapy water. Wipe stainless surfaces with a non-abrasive cleaner and soft cloth. Clean the oven interior with approved detergent and rinse. Vacuum condenser and vents to remove grease. Inspect door seals and pilot for residue; replace worn seals. Perform weekly deep clean to reduce bacteria, lower fire risk, cut utility use, extend equipment life, and maintain CSA and NSF compliance.#@@#Additional Info#@#Southbend's 4604DC-2GL-LP 48" Ultimate Restaurant Range offers 291,000 BTU of liquid propane power, featuring a 24" griddle, three front burners, three rear burners, a standard oven, and stainless steel construction, ideal for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75" liquid propane restaurant range delivers concentrated heat distribution, rapid recovery, and integrated griddle capacity to support continuous service while maintaining precise manual control over cooking stages. Chefs will rely on consistent temperatures across burners and griddle surfaces to produce repeatable results during peak periods.
#@@# Star Sauté Burners#@#
Front-mounted star sauté burners provide concentrated flame coverage and rapid heat response for high-heat searing and pan work. Operators gain faster boil times and consistent sear profiles through stable output rated within the unit's 291,000 BTU total capacity.
#@@# Rear Non-Clog Burners#@#
Rear non-clog burner design reduces downtime from debris buildup and maintains steady cooking power during extended use. Maintenance crews save time because lift-off components simplify cleaning and prevent frequent service calls.
#@@# Left Griddle Plate#@#
A 24" left griddle plate integrates flat-top cooking with open flame burners to expand menu flexibility without separate appliances. Line cooks can perform griddle tasks and burner tasks simultaneously, increasing throughput and reducing service bottlenecks.
#@@# Standard Oven Control#@#
The standard oven uses battery spark ignition to provide reliable heat and straightforward manual adjustments for baking, roasting, and holding tasks. Kitchen teams benefit from predictable oven performance and reduced ignition issues compared with standing pilot models.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and riser offer durable corrosion resistance and simplify sanitation protocols required by institutional kitchens. Facilities managers observe longer surface life and faster cleaning cycles when compared with coated or painted exteriors.
#@@#Delivery Details#@#
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove debris and calibrate flame to specified settings to maintain consistent output. Degrease stainless steel surfaces with pH-neutral detergent and soft cloth; rinse and dry to prevent corrosion. Clean oven cavity and racks weekly; flush pilot and ignition ports with compressed air. Lubricate adjustable legs and check fasteners monthly. Verify gas connections and test for leaks before each service.