Stop compromising throughput for consistent results. This liquid propane restaurant range combines high heat capacity and modular cooking zones to handle sustained service in busy kitchens while maintaining predictable control and simple maintenance routines. Professionals will value the robust stainless-steel construction and service-oriented design that reduces downtime and supports heavy daily cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the appliance and shut off the propane supply. Remove grates, griddle plate, oven racks, and flue riser shelf. Soak parts in warm water with mild detergent; scrub with a non-abrasive pad and rinse. Wipe stainless surfaces with a soft cloth and approved cleaner; avoid bleach. Clean burners and ports with a soft brush to remove grease and debris. Dry all components thoroughly before reassembly. Empty and clean drip trays after each service to prevent fires and contamination.#@@#Additional Info#@#Southbend's 4604DC-3GL-LP 32" propane range offers 241,000 BTU with three burners and a 36" griddle.#@@#General Info#@#Description #@#
Stop compromising throughput for consistent results. This liquid propane restaurant range combines high heat capacity and modular cooking zones to handle sustained service in busy kitchens while maintaining predictable control and simple maintenance routines. Professionals will value the robust stainless-steel construction and service-oriented design that reduces downtime and supports heavy daily cycles.
#@@# High Heat Output#@#
Deliver 241,000 BTU total to multiple cooking tasks simultaneously, enabling large-batch searing, boiling, and griddle work without throttling performance. Chefs will execute back-to-back tickets with consistent thermal response across burners and griddle, preserving product quality during peak hours.
#@@# Burner Configuration#@#
Include three commercial burners plus a left-side griddle arranged for workflow efficiency, allowing staff to sear, sauté, and griddle without cross-traffic. Operators will reduce step count during prep and service by grouping high-use functions on one footprint.
#@@# Griddle Surface#@#
Provide a 36-inch flat griddle plate built for even heat distribution and heavy throughput, supporting continuous contact cooking for eggs, sandwiches, and pan-fried proteins. Kitchens will maintain consistent cook profiles across the plate, minimizing rework and product variance.
#@@# Oven And Ignition#@#
Supply one standard oven with battery spark ignition, offering reliable bake and roast capacity while removing dependence on continuous pilot flames. Technicians will perform faster light cycles, and front-of-house staff will align oven availability with ticket flow.
#@@# Construction And Serviceability#@#
Feature stainless-steel front, sides, shelf, and adjustable 6-inch legs for corrosion resistance and simple sanitation with ergonomic cleaning access. Maintenance teams will access components quickly, and the unit qualifies for manufacturer service programs that streamline repairs and parts 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 grates weekly; remove debris and carbon with a brass brush and vacuum to maintain consistent flame and heat distribution. Test standing pilots and battery spark ignition monthly; replace batteries and clean pilot orifices to ensure reliable ignition. Calibrate thermostat annually and verify oven temperature with a certified probe. Lubricate adjustable legs and check flue riser fasteners quarterly to prevent drift and ensure safe venting.