Stop sacrificing performance for serviceability. This 60.75" commercial gas range delivers concentrated heat and integrated griddle capacity to sustain high-volume kitchens with precise control. Designed for restaurants, institutions, and hospitality operations, it offers robust cooking zones, a thermostatically controlled griddle, and an enclosed oven with reliable ignition systems.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas, close LP supply. Soak grates, rack in soapy water. Scrape warm griddle, degrease with stainless steel cleaner. Wipe burners, oven, cabinet base; clean coils if present. Rinse, dry parts. Reinstall, reconnect LP. Clean weekly or after heavy use to prevent bacteria, grease fires, higher bills, equipment failure, inspection failures.#@@#Additional Info#@#Southbend 4604DC-4TL-LP 48" liquid propane restaurant range delivers 191,000 BTU with four burners, left griddle, thermostatic controls, stainless steel exterior, oven with battery spark ignition, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing performance for serviceability. This 60.75" commercial gas range delivers concentrated heat and integrated griddle capacity to sustain high-volume kitchens with precise control. Designed for restaurants, institutions, and hospitality operations, it offers robust cooking zones, a thermostatically controlled griddle, and an enclosed oven with reliable ignition systems.
#@@# Four Open Burners#@#
Four manually controlled burners provide rapid ignition and immediate flame response, enabling high-heat tasks like searing and boiling. Each burner simplifies workflow in multi-station service lines and reduces cycle time for staggered processes.
#@@# Left Griddle Plate#@#
A 48" griddle plate integrates flat-top cooking into the rangetop, offering thermostatic regulation for consistent surface temperature. It supports continuous production of items requiring even cooking and simplifies transitions between grill-style and pot-based tasks.
#@@# High Thermal Output#@#
Rated at 191,000 BTU, the unit delivers the thermal capacity needed for demanding schedules and bulk cooking. Facilities can sustain high-load operations without compromising heat intensity at individual stations.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, and shelf resist corrosion and support aggressive cleaning protocols common in institutional kitchens. These surfaces maintain integrity under frequent sanitation cycles and reduce maintenance costs.
#@@# Integrated Oven And Ignition#@#
A standard oven with battery spark ignition ensures dependable bake, roast, and hold capabilities without external ignition sources. Chefs gain oven versatility near stovetop areas, improving station efficiency.
#@@# Service And Compliance#@#
The range meets NSF and CSA certifications and qualifies for Southbend's Service First program, ensuring compliance and access to prioritized maintenance. Administrators benefit from documented certification and a service framework to reduce downtime.
#@@#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 the 48" griddle with a nonabrasive scraper, then season with a thin coat of cooking oil to prevent corrosion. Clean oven interior weekly; remove racks and wash with warm, soapy water. Vacuum condenser area and check standing pilot and battery spark ignition for soot monthly. Verify door seals and adjustable legs for level and wear quarterly. Keep service records for CSA and NSF compliance.