Stop sacrificing throughput for control. This liquid propane restaurant range delivers concentrated heat, versatile cooking zones, and a robust stainless-steel build to keep service moving under heavy load. Operators gain fast recovery, reliable ignition, and serviceable components for predictable kitchen performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates, burners, and the griddle plate; soak in warm, soapy water. Scrub stainless surfaces with a non-abrasive cleaner and soft cloth. Clear grease from the oven interior and vents with a commercial degreaser. Vacuum condenser coils and wipe legs. Rinse parts, dry thoroughly, and reassemble. Perform daily wipe-downs and weekly deep cleans to prevent sickness, fires, lower energy use, extend equipment life, and pass CSA inspections.#@@#Additional Info#@#Southbend 4604DC-2TR-LP 36" Liquid Propane Restaurant Range delivers 291,000 BTU with two front star burners, two rear non-clog burners, and a 24" griddle.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane restaurant range delivers concentrated heat, versatile cooking zones, and a robust stainless-steel build to keep service moving under heavy load. Operators gain fast recovery, reliable ignition, and serviceable components for predictable kitchen performance.
#@@# Front Burners#@#
Two heavy-duty star/sauté burners at the front produce intense, focused heat for searing and rapid pan work. Engineers designed the burner geometry to deliver consistent flame distribution and fast recovery between high-load cycles, which reduces cook time and throughput variability.
#@@# Rear Burners#@#
Three non-clog rear burners maintain steady simmering and low-heat tasks without frequent downtime for cleaning. Chefs obtain predictable low-temperature control for sauces and delicate items while staff spend less time on maintenance.
#@@# Right Griddle#@#
A 24-inch griddle on the right provides a continuous flat top for pancakes, sandwiches, and grilled proteins, with thermostatic control to stabilize surface temperature. Kitchen teams achieve uniform cooking across the griddle and reduce product rejects caused by cold spots.
#@@# Oven Compartment#@#
The standard oven with battery spark ignition supports roasting and holding tasks while the range operates on top, offering a single integrated footprint for multi-function cooking. Crew members access a single rack and clear internal space to handle sheet pans and trays efficiently.
#@@# Construction and Support#@#
Full stainless-steel front, sides, shelf, and a 22-1/2-inch flue riser create a durable envelope that resists corrosion in high-humidity kitchens and simplifies sanitation routines. The unit sits on 6-inch adjustable legs to level on uneven floors and qualifies for the manufacturer's Service First program for prioritized 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 and griddle daily, remove debris and carbon with a brass brush, and tighten manifold fittings quarterly to prevent leaks. Drain and clean oven cavity weekly, operate the battery spark ignition to confirm reliable ignition, and verify standing pilot flame height per manufacturer specs. Lubricate adjustable legs and hinges biannually with food-grade lubricant. Record maintenance actions and replace worn gaskets promptly.