Stop sacrificing throughput for control. This 60-inch liquid propane range delivers focused heat across burners, a full griddle, and two ovens to meet sustained service demands without compromising temperature accuracy or cleaning access. Designed for commercial kitchens, the unit concentrates 336,000 BTU into a configurable platform that supports high-volume production and consistent results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply before cleaning. Remove racks and grates; soak in warm, soapy water and scrub with non-abrasive pads. Degrease burners, griddle, and oven interiors with a commercial degreaser; flush surfaces with clean water. Clean condenser coils and vent flues to reduce fire risk. Inspect door seals and thermostatic controls; replace worn parts. Dry all surfaces completely before restoring power and relighting pilots to prevent corrosion and ensure safe operation.#@@#Additional Info#@#Southbend's 60" Liquid Propane Ultimate Restaurant Range 4604DD-2TR-LP offers 336,000 BTU with three front star/sauté burners, three rear non-clog burners, and a 24" griddle; two ovens use battery spark ignition and meet CSA and NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane range delivers focused heat across burners, a full griddle, and two ovens to meet sustained service demands without compromising temperature accuracy or cleaning access. Designed for commercial kitchens, the unit concentrates 336,000 BTU into a configurable platform that supports high-volume production and consistent results.
#@@# Front Sear Burners#@#
High-output front burners produce intense, direct heat for rapid searing and boil-up tasks, enabling staff to move large ticket items through the line quickly. Technicians can easily calibrate each burner with thermostatic controls to maintain repeatable cooking profiles under continuous load.
#@@# Rear Non-Clog Burners#@#
Rear non-clog burners maintain stable flame performance during extended shifts and reduce downtime from routine clogging issues. Operators will notice consistent ignition and flame patterns that support even simmering and a steady supply to stockpots.
#@@# Right Griddle Plate#@#
A 24-inch griddle on the right integrates flat-top cooking into the range footprint, allowing simultaneous grill and pot work without lateral transfer. Chefs can set the thermostatic griddle controls for direct temperature zones to manage eggs, sandwiches, and sautés concurrently.
#@@# Dual Standard Ovens#@#
Two standard ovens with battery spark ignition provide parallel baking and roasting capacity to double oven throughput during peak periods. Each oven ships with a rack and supports independent temperature management for flexible production sequencing.
#@@# Robust Stainless Construction#@#
Stainless steel front, sides, shelf, and flue riser deliver corrosion resistance and simplify sanitation protocols in rigorous foodservice environments. Staff will reduce time spent on maintenance while preserving a professional kitchen presentation.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear carbon deposits with a brass brush for consistent flame and heat. Calibrate thermostatic controls monthly by comparing setpoint to an independent thermometer and adjust per guidelines. Drain and clean griddle and oven drip trays after each service; remove scale with a noncaustic descaler and rinse. Verify standing pilot and spark components every 90 days; replace batteries and worn igniters.