Built for continuous service, this liquid-propane restaurant range delivers steady heat and heavy-duty throughput for high-volume kitchens. Operators will rely on 356,000 BTU total output and a robust stainless steel envelope to sustain multi-shift production without performance drift. The configuration balances rapid boil capacity with precise sauté control to support menus across restaurants, hospitals, campuses, and hospitality operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and shut off propane supply. Remove racks and wipe stainless surfaces with a mild detergent and warm water. Brush burner ports and clear debris from non-clog and pyromax burners. Vacuum grease from oven base and hood vents; degrease with approved solvent where needed. Clean condenser coils and check seals on oven door. Rinse, dry thoroughly, reinstall components, then restore propane and test ignition. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Southbend’s 4604DC-5L-LP 60.75" Ultimate Restaurant Range runs on liquid propane, delivering 356,000 BTU across five burners, with a standard oven, stainless steel exterior, adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built for continuous service, this liquid-propane restaurant range delivers steady heat and heavy-duty throughput for high-volume kitchens. Operators will rely on 356,000 BTU total output and a robust stainless steel envelope to sustain multi-shift production without performance drift. The configuration balances rapid boil capacity with precise sauté control to support menus across restaurants, hospitals, campuses, and hospitality operations.
Five-Burner Layout
Five burners supply distributed cooking zones that accommodate simultaneous high-load tasks. Two star/sauté burners and three non-clog burners provide intense surface heat for searing while two pyromax modules control lower-intensity simmering and finishing.
High Total Output
356,000 BTU total delivers rapid temperature ramp-up and recovery for consecutive pots and pans. Kitchens achieve predictable cycle times for boiling, braising, and stock reduction under heavy demand.
Stainless Steel Construction
Stainless steel front, sides, shelf, and riser resist corrosion and simplify sanitation workflows. Staff complete routine wipe-downs and maintain a consistent professional appearance that meets institutional standards.
Oven And Cabinet
One standard oven with battery spark ignition offers baking and holding capacity while an integrated cabinet base stores sheet pans and tools. Teams consolidate equipment footprint and streamline line organization.
Serviceability Features
Lift-off components and manual controls minimize downtime during cleaning and adjustment procedures. The unit qualifies for the manufacturer’s Service First program to support scheduled maintenance and rapid field response.
Installation And Certification
Freestanding installation with 6" adjustable legs permits leveling on uneven floors and simplifies placement in busy kitchens. CSA and NSF certifications validate regulatory compliance for commercial foodservice environments.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4604DC-5L-LP by scheduling weekly burner inspections and removing food debris to prevent clogging. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth; rinse and dry to avoid streaks. Inspect standing pilot and battery spark ignition components monthly; replace weak batteries and worn igniters. Verify gas connections and test valves for leaks after any service. Lubricate adjustable leg threads quarterly and calibrate oven temperature semiannually.