Stop sacrificing throughput for control. This 60.75-inch liquid propane restaurant range delivers balanced power and precise manual control across burners, a griddle, and an oven to support sustained service in high-demand kitchens. Operators obtain 191,000 BTU of total heat output and robust stainless steel construction to maintain consistent performance during continuous shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and close the LP supply. Remove grates, burners, and oven racks. Scrape heavy grease from the 48" griddle with a non-metallic scraper, then apply a mild degreaser and rinse with warm water. Wipe stainless steel surfaces using a non-abrasive cleaner and soft cloth. Clean condenser and vent riser debris to maintain airflow. Inspect seals and pilot assembly; replace worn parts. Dry all components fully before restoring power and gas to prevent corrosion and fire hazards.#@@#Additional Info#@#Southbend’s 4604DC-4GL-LP 60" liquid propane range delivers 191,000 BTU with two burners and a 48" griddle, stainless steel front, manual controls, standing pilot oven, cabinet base, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75-inch liquid propane restaurant range delivers balanced power and precise manual control across burners, a griddle, and an oven to support sustained service in high-demand kitchens. Operators obtain 191,000 BTU of total heat output and robust stainless steel construction to maintain consistent performance during continuous shifts.
#@@# Front Power Burners#@#
Two front-positioned burners supply intense open-flame heat for rapid searing and boiling while manual controls let chefs modulate output instantly. This arrangement prioritizes high-temperature tasks at the front of the range to streamline workflows and reduce cycle times.
#@@# Rear Non-Clog Burners#@#
A rear non-clog burner maintains stable simmer capacity and resists debris-related interruptions, enabling reliable low-heat operation for sauces and reductions. Staff benefit from reduced maintenance frequency and predictable low-power performance during service peaks.
#@@# Left Griddle Plate#@#
A 48-inch griddle on the left provides an expansive flat-top cooking area for patties, eggs, and grilled sandwiches, facilitating continuous contact cooking without transferring pans. The griddle supports large batch throughput and simplifies lineup prep by concentrating high-volume items on one surface.
#@@# Standard Oven Cavity#@#
The included standard oven with battery spark ignition delivers enclosed baking and roasting capability while freeing stovetop zones for immediate use. Technicians access an oven that integrates seamlessly with the range footprint, reducing the need for separate cooking equipment in compact kitchens.
#@@# Heavy-Duty Construction#@#
The stainless steel front, sides, shelf, and a 22-1/2-inch flue riser with hi-shelf create a corrosion-resistant exterior and organized vertical storage for pans and sheet rails. Management receives a durable unit that withstands daily cleaning protocols and maintains a professional appearance over time.
#@@#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 for food debris; remove grates and scrape solids, then wash with warm, soapy water and dry thoroughly. Clean oven interiors weekly; use a nonabrasive cleaner and rinse to prevent residue. Verify standing pilot and battery spark ignition monthly; replace batteries and tighten connections. Check door seals and cabinet fasteners quarterly. Level unit and clean condenser paths to maintain consistent 191,000 BTU output.