Stop sacrificing throughput for control. This liquid propane restaurant range delivers focused heat distribution and integrated griddle capability to maintain consistent cook times across high-volume service periods. Professionals will value its robust thermal capacity and service-oriented design that supports continuous operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect gas supply and power. Scrape heavy grease from griddle and burners with a non-metal spatula, then wipe with a cloth dampened in warm, soapy water. Remove oven racks and wash in hot, soapy water; clean interior surfaces with a commercial degreaser rated for stainless steel. Vacuum condenser and vent openings; wipe exterior with non-abrasive cleaner. Rinse, dry thoroughly, and reconnect gas. Regular cleaning prevents bacteria, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend’s 4604DC-2GR-LP 60.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane restaurant range delivers focused heat distribution and integrated griddle capability to maintain consistent cook times across high-volume service periods. Professionals will value its robust thermal capacity and service-oriented design that supports continuous operation.
#@@# High Heat Output#@#
The unit provides 291,000 BTU total thermal output to power simultaneous high-load cooking tasks. Operators achieve rapid boil, sear, and griddle recovery times for sustained production.
#@@# Versatile Top Configuration#@#
Three star sauté burners at the front combine with three non-clog rear burners and a right-side griddle to support mixed-line cooking. Chefs transition between high-heat sautés and flat-top grilling without relocating equipment.
#@@# Reliable Ignition System#@#
A standard oven uses battery spark ignition while the range maintains standing pilot for top elements, reducing ignition downtime. Staff experience predictable starts and fewer interruptions during peak shifts.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2 inch flue riser resist corrosion and simplify sanitation routines. Maintenance teams access lift points and smooth surfaces for faster cleaning and inspection.
#@@# Service Ready Design#@#
The unit qualifies for a manufacturer service program and includes a cabinet base with one rack to organize cookware. Kitchen managers gain streamlined repair pathways and immediate storage for sheet pans or tools.
#@@# Field Adjustability#@#
Six inch adjustable legs enable accurate leveling on uneven kitchen floors to ensure safe operation and correct griddle drainage. Technicians calibrate installation without permanent flooring alterations.
The freestanding, manual control range weighs 1,075 pounds and measures 60.75 inches wide by 59.5 inches high with a 34 inch depth, fitting conventional commercial kitchen footprints.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilots weekly; remove debris and verify flame stability to prevent inefficient combustion. Lubricate control valves quarterly with manufacturer-approved lubricant and tighten connections. Clean griddle with a flat scraper after each service and perform deep clean with warm soapy water weekly. Flush oven interior monthly to remove carbon deposits and test battery spark ignition biannually. Verify door seals and leg level annually and document maintenance records.