Built for continuous service and engineered for steady output, this 60-inch liquid propane restaurant range meets the demands of busy kitchens without sacrificing control. Operators receive 276,000 BTU of concentrated cooking power across six burners and a raised griddle, enabling simultaneous high-heat searing and flat-top cooking while maintaining consistent temperature across multiple stations. The stainless steel exterior and service-friendly design reduce downtime and simplify daily sanitation in institutional settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove grates and racks, wash with warm soapy water and a non-abrasive pad. Scrape griddle residue when cool; apply approved degreaser, rinse, and dry. Clean burner ports with a soft brush; reassemble and test ignition. Wipe exterior stainless with mild cleaner and soft cloth to preserve finish. Vacuum condenser coils and vents monthly to improve efficiency and reduce fire risk. Document each cleaning to meet CSA and health inspection requirements.#@@#Additional Info#@#The Southbend 4604DC-2RR-LP 60" liquid propane range offers 276,000 BTU, six burners, a 1/2" griddle, standard oven, cabinet base, stainless steel exterior, manual controls, backriser with hi-shelf ventilation, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built for continuous service and engineered for steady output, this 60-inch liquid propane restaurant range meets the demands of busy kitchens without sacrificing control. Operators receive 276,000 BTU of concentrated cooking power across six burners and a raised griddle, enabling simultaneous high-heat searing and flat-top cooking while maintaining consistent temperature across multiple stations. The stainless steel exterior and service-friendly design reduce downtime and simplify daily sanitation in institutional settings.
#@@# Six Burners#@#
Six open burners deliver the primary heat source, providing flexible zone cooking for multiple pots and pans. Operators gain precise manual control over flame intensity to match sauté, simmer, and boil tasks while the non-clog rear burners minimize interruptions from debris.
#@@# Raised Griddle#@#
The 1/2" thick griddle plate offers a broad, flat cooking surface capable of handling high throughput for grilled proteins and breakfast lines. Chefs achieve uniform contact and heat retention across the plate, resulting in consistent sear quality and controlled cooking times.
#@@# Standard Oven#@#
A single standard oven expands cookline versatility with battery spark ignition for reliable starts during service. Staff can bake, roast, or hold items while maintaining stovetop activity, improving workflow efficiency during peak periods.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and riser provide corrosion resistance and simplified cleaning protocols for compliance with health standards. The 6" adjustable legs allow precise leveling on uneven floors, reducing stress on cookware and facilitating hygienic floor access.
#@@# Vent Backriser#@#
The 22-1/2" flue riser with hi-shelf integrates ventilation clearance with storage and staging areas for pans or utensils. Kitchen teams benefit from elevated shelf space that streamlines prep and keeps essential tools within reach.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and remove debris to prevent clogging; disassemble grates and soak in warm detergent weekly. Clean stainless steel surfaces with a soft cloth and nonabrasive cleaner to protect finish. Flush griddle plates with warm water after cool-down and season per manufacturer specifications. Verify gas fittings and regulator for leaks using approved leak solution before each shift. Calibrate oven thermostat quarterly and replace worn gaskets promptly.