For high-volume kitchens needing consistent heat control and griddle capacity, this 60" liquid propane restaurant range ensures reliable output and durability. Built for professional foodservice, it features thermostatic control, a right-side griddle, and a single oven with a cabinet base for continuous production. Stainless-steel construction and accessible service features simplify maintenance and enhance performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off valves. Remove grates and griddle plate; soak in warm, soapy water. Scrape burnt residue from griddle, then scrub with non-abrasive pad and rinse. Wipe burners and pilot area with damp cloth; clear ports with a soft brush. Clean oven interior with manufacturer-approved cleaner and dry. Vacuum condenser and backriser area to remove grease. Reassemble parts, check seals, and reconnect gas. Regular cleaning prevents contamination, fires, and costly failures.#@@#Additional Info#@#Southbend 4604DC-4TR-LP propane range: 11,600 BTU, 2 burners, 48.63" griddle, 60" freestanding, stainless steel, oven, cabinet base, 6" legs, 22.5" riser, NSF/CSA certified, 191,000 BTU, Service First program.#@@#General Info#@#Description #@#
For high-volume kitchens needing consistent heat control and griddle capacity, this 60" liquid propane restaurant range ensures reliable output and durability. Built for professional foodservice, it features thermostatic control, a right-side griddle, and a single oven with a cabinet base for continuous production. Stainless-steel construction and accessible service features simplify maintenance and enhance performance.
#@@# Thermostatic Heat Control#@#
Thermostatic controls ensure precise surface and griddle temperatures, maintaining setpoints under load. Chefs achieve consistent results, reducing food waste and product variance.
#@@# Integrated Right Griddle#@#
A 48" griddle on the right expands flat-top cooking without increasing footprint. Staff can sear, char, and hold proteins while using burners for pots and pans, boosting throughput.
#@@# Dual Burners Configuration#@#
Two burners create open-flame zones for boiling and searing. Star/sauté and non-clog designs ensure consistent flames, enabling simultaneous high- and low-intensity cooking.
#@@# Standard Oven With Spark Ignition#@#
The standard oven includes battery spark ignition for reliable light-off and stable baking or roasting. It maintains temperatures for holding or finishing without extra ovens.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and simplify cleaning in institutional kitchens. Lift-off components and a 22-1/2" flue riser with shelf ease maintenance and ventilation.
#@@# Commercial Compliance And Support#@#
NSF-certified and carrying cCSAus, CSA Flame, and CSA Star certifications, this unit meets foodservice regulations. Manufacturer service programs streamline maintenance and parts replacement.
With a 60.75" width, 59.5" height, and 6" adjustable legs, it integrates with heavy-duty setups and uneven floors. Total input is 191,000 BTU across burners and oven systems.
#@@#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#@#Maintain the Southbend 4604DC-4TR-LP range by cleaning burners and grates daily to prevent clogging. Inspect standing pilot and battery spark ignition weekly; replace batteries and clean electrodes if ignition falters. Degrease the 48" griddle surface after each shift and season with approved oil to prevent corrosion. Wipe stainless steel front and sides with a pH-neutral cleaner. Level equipment and verify flue riser clearance monthly. Log maintenance actions for warranty compliance.