This 60 inch liquid propane restaurant range delivers a concentrated combination of sustained heat and high throughput, engineered for continuous service in busy kitchens. Operators gain controlled power across four burners and two full ovens to manage simultaneous cooking tasks without compromise.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates, burners, and racks; soak in warm water with mild detergent. Scrape grease from the griddle with a spatula, then wash with non-abrasive cleaner. Vacuum condenser and backriser to remove dust and grease. Wipe stainless steel surfaces with a soft cloth and approved cleaner. Inspect seals and pilot ports; clear blockages with soft brushes. Perform weekly deep clean to reduce fire risk, extend equipment life, and ensure compliance.#@@#Additional Info#@#Southbend's 60" liquid propane range offers 286,000 BTU, four burners, a 36" griddle, two ovens with battery spark ignition, stainless steel front, 6" adjustable legs, 22½" flue riser with shelf, NSF and CSA certified.#@@#General Info#@#Description #@#
This 60 inch liquid propane restaurant range delivers a concentrated combination of sustained heat and high throughput, engineered for continuous service in busy kitchens. Operators gain controlled power across four burners and two full ovens to manage simultaneous cooking tasks without compromise.
Four manual burners provide immediate, adjustable heat for diverse cooking methods. Each burner supports rapid temperature changes to reduce cycle times and maintain consistent results under heavy load.
A 36 inch left griddle with 1/2 inch plate thickness produces uniform searing and flat top cooking across the entire surface. Staff can cook large batches of proteins and starches with even heat transfer and minimal hot spots.
Two standard ovens feature battery spark ignition and include one rack per compartment to expand baking and roasting capability. Chefs can stage multiple pans concurrently to increase menu throughput during peak periods.
Stainless steel front, sides, shelf, and 6 inch adjustable legs provide structural stability and meet sanitation expectations for commercial kitchens. The robust exterior stands up to daily cleaning and frequent use while allowing easy leveling on uneven floors.
A 22 1/2 inch flue riser with hi-shelf creates elevated storage and an integrated vent path that aids workstation organization. Staff access commonly used tools and trays from the high shelf, reducing steps and improving line efficiency.
The unit operates on liquid propane and registers 286,000 BTU total output with certifications including cCSAus, CSA Flame, CSA Star, and NSF. Service First program eligibility supports preventive maintenance planning to minimize downtime and extend equipment life.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove debris and carbon buildup with a brass brush and non-abrasive solvent to maintain heat transfer and flame stability. Calibrate gas pressure quarterly and verify pilot and spark ignition operation to prevent downtime. Degrease stainless surfaces with diluted ammonia solution and soft cloth; rinse and dry to avoid streaks. Lubricate control stems semiannually and torque leg fasteners to specification to ensure safe alignment and consistent performance.