For kitchens that require continuous performance and precise heat control, this 60.75-inch liquid propane restaurant range offers industrial capacity without compromise. Operators benefit from ten burners rated to produce a combined output of 375,000 BTU, allowing for simultaneous high-heat searing and gentle simmering across multiple pots and pans. Facility managers enjoy a commercial-grade stainless steel platform that supports continuous service and simplifies sanitation routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane supply before cleaning. Remove grates and wipe burners with warm, soapy water; clear debris from ports with a soft brush. Clean oven interior with a mild degreaser and non-abrasive pad; rinse and dry. Wipe stainless steel surfaces with a neutral cleaner, follow grain, and dry to prevent streaks. Clean backriser, flue riser and vents to remove grease buildup. Inspect seals and burners after cleaning and test ignition before returning to service.#@@#Additional Info#@#The Southbend 4604DC-LP 60.75" liquid propane range delivers 375,000 BTU across ten burners with a 37" cooktop and one oven, stainless steel construction, 6" adjustable legs, 22.5" flue riser with shelf, CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
For kitchens that require continuous performance and precise heat control, this 60.75-inch liquid propane restaurant range offers industrial capacity without compromise. Operators benefit from ten burners rated to produce a combined output of 375,000 BTU, allowing for simultaneous high-heat searing and gentle simmering across multiple pots and pans. Facility managers enjoy a commercial-grade stainless steel platform that supports continuous service and simplifies sanitation routines.
#@@# High Heat Output#@#
Ten burners generate concentrated heat across the cooktop, totaling 375,000 BTU to manage peak service periods effectively. Chefs achieve rapid boil times and consistent searing temperatures, which reduces turnaround for large batch cooking.
#@@# Mixed Burner Layout#@#
Five star/sauté burners are positioned at the front, while five non-clog burners occupy the rear, providing task-specific control where teams need it most. Line cooks maintain precision for pans and kettles without disrupting workflow.
#@@# Oven And Cabinet#@#
One standard oven with a spring-assisted counterweight door offers a 132.3 cubic feet internal volume and a 13.00-inch oven bottom depth for sheet pan capacity. Staff access a single rack and benefit from battery spark ignition for reliable light-offs during busy shifts.
#@@# Robust Construction#@#
The stainless steel front, sides, and shelf resist corrosion and withstand aggressive cleaning regimes common in commercial kitchens. A 22.5-inch flue riser with a hi-shelf integrates ventilation and creates an organized staging area for pans and trays.
#@@# Stability And Serviceability#@#
Six-inch adjustable legs provide leveling on uneven floors, while a standing pilot and manual controls simplify field maintenance. Technicians adhere to CSA and NSF certified specifications and utilize Service First enrollment for prioritized support.
#@@#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 daily and remove debris to prevent clogging; clean grates and drip trays with warm, soapy water and a nonabrasive pad. Check pilot assemblies and ignitors weekly; tighten connections and replace damaged components promptly. Verify gas fittings and hoses for leaks using a soap solution; correct leaks before operation. Lubricate control valves per manufacturer intervals and adjust door counterweights for proper seal. Schedule annual CSA and NSF inspections.