Stop sacrificing output for control. This freestanding liquid propane restaurant range delivers focused power across a 60-inch footprint, combining multiple burner types, a raised griddle, and dual ovens to support continuous kitchen production without sacrificing consistency. Designed for commercial kitchens, the unit provides 321,500 BTU total input and robust stainless steel construction to withstand high-volume service cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and shut gas. Scrape griddle while hot with a steel scraper, then cool and wipe with warm water and mild detergent. Remove oven racks and wash in sink with degreaser; scrub interiors, rinse, and dry. Clean burners and burner ports with a brush; clear clogs. Vacuum condenser coils and wipe exterior stainless with non-abrasive cleaner. Inspect seals and legs. Regular cleaning prevents contamination, fires, inefficiency, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend's 4604DD-2RR-LP 60" liquid propane range delivers 321,500 BTU with three front star/sauté burners, three rear burners, a raised griddle/broiler, two standard ovens, stainless steel exterior, and NSF, CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This freestanding liquid propane restaurant range delivers focused power across a 60-inch footprint, combining multiple burner types, a raised griddle, and dual ovens to support continuous kitchen production without sacrificing consistency. Designed for commercial kitchens, the unit provides 321,500 BTU total input and robust stainless steel construction to withstand high-volume service cycles.
#@@# Three Star Burners#@#
Three star-quality sauté burners occupy the front row, each engineered for concentrated heat and rapid response. Chefs gain precise searing and fast temperature recovery, reducing cook times and maintaining product consistency during peak service.
#@@# Non-Clog Burners#@#
Three non-clog burners at the rear deliver sustained output and resist flame disruption from debris buildup. Operators experience fewer interruptions and simpler maintenance routines, which preserves throughput and lowers downtime risk.
#@@# Raised Griddle Broiler#@#
The raised griddle and broiler combination provides a flat-top cooking surface with integrated broil capability for flexible cooking tasks. Kitchen staff can execute griddle orders and broil applications concurrently, increasing menu versatility while using the same cooking station.
#@@# Dual Standard Ovens#@#
Two standard ovens with battery spark ignition provide separate baking and roasting chambers, each supplied with one rack for immediate use. Teams can stage multiple items at different temperatures, improving workflow and allowing simultaneous preparation of diverse menu components.
#@@# Stainless Steel Construction#@#
Front, sides, shelf, and flue riser incorporate stainless steel to resist corrosion and simplify sanitation checks. Managers gain a durable exterior that cleans quickly and sustains the unit’s appearance under daily heavy use.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove food debris to maintain consistent flame and heat distribution. Clean griddle surfaces after each shift with a scraper and high-temperature cleaner; rinse and dry to prevent corrosion. Check pilot and ignition components monthly and tighten connections where needed. Verify door seals and oven racks for wear; replace worn parts to preserve efficiency. Schedule professional CSA-certified service annually to validate safety and performance.