Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range combines concentrated heat output, integrated griddle capacity, and oven versatility to support continuous, multi-station production in high-demand kitchens. Operators benefit from rugged stainless-steel construction and straightforward manual controls that reduce training time and simplify service routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply. Scrape griddle and wipe with a mild detergent and warm water; rinse and dry. Remove grates and clean burners; clear ports with a soft brush to prevent clogs. Clean oven interior with non-abrasive cleaner and wipe door seals; replace worn gaskets. Vacuum condenser and backriser to remove grease and debris. Inspect vents and hood; degrease filters regularly. Dry all surfaces before restoring gas and power to prevent corrosion and ensure safe operation.#@@#Additional Info#@#Southbend’s 4604DC-3GR-LP 60" liquid propane range delivers 241,000 BTU with four burners, a 36" griddle, stainless steel front, one oven with spark ignition, cabinet base with rack, 6" adjustable legs, back riser with shelf, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range combines concentrated heat output, integrated griddle capacity, and oven versatility to support continuous, multi-station production in high-demand kitchens. Operators benefit from rugged stainless-steel construction and straightforward manual controls that reduce training time and simplify service routines.
#@@# Burners With Griddle#@#
Four high-output burners pair with a right-side 36-inch griddle to enable simultaneous dry-heat and flat-top applications. Chefs control searing, sautéing, and griddle tasks independently, maintaining continuous ticket flow without sacrificing product consistency.
#@@# High Heat Capacity#@#
The system delivers a total of 241,000 BTU, providing rapid boil and sear performance across all cooking surfaces. Kitchens achieve faster recovery and maintain setpoints during peak service, allowing teams to handle sustained volume with fewer interruptions.
#@@# Manual Control Interface#@#
Manual knobs provide direct, mechanical control over each zone for immediate response and predictable heat adjustments. Staff can adopt consistent techniques easily, and technicians can diagnose control issues without relying on electronic programming.
#@@# Oven And Cabinet Base#@#
A full standard oven sits beneath a cabinet base that includes a single rack for roasting and warming tasks while conserving floor space. Teams consolidate baking and holding functions within one footprint to streamline prep workflows and reduce station count.
#@@# Durable Stainless Construction#@#
The stainless-steel front, sides, shelf, and riser provide corrosion resistance and a cleanable surface that meets sanitation demands. Maintenance crews complete daily sanitation faster and reduce solvent use, supporting regulatory compliance and uptime.
#@@#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 weekly and remove debris to maintain 241,000 BTU output. Clean griddle surface after each service cycle using manufacturer-approved cleaners; season per Southbend guidelines. Purge grease traps and oven crumb pans daily. Verify gas connections and regulator for leaks monthly; tighten fittings and replace worn hoses. Calibrate thermostats quarterly and adjust pilot assembly as needed. Lubricate control valves semiannually and record all service actions.