Outfit a high-volume kitchen with a durable, high-output commercial range designed for continuous service and precise control. This unit delivers a total of 236,000 BTU heat and features a left griddle configuration that balances rapid cooktop throughput with large flat-top searing and griddling capacity. Restaurant operations benefit from stainless steel construction, adjustable legs, and an integrated flue riser that supports heavy daily use and simplifies installation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas. Remove grates and racks; soak in warm water with detergent. Scrape griddle with a scraper, then wipe and dry. Vacuum condenser coils and clear vent flue to prevent grease buildup. Clean ovens with non-abrasive cleaner; rinse and dry. Inspect door seals and legs; tighten or replace if worn. Schedule daily wipe-downs and weekly deep cleans to reduce fire risk, lower energy use, and meet inspections.#@@#Additional Info#@#Southbend’s 4604DD-4GL-LP 60" liquid propane range offers 236,000 BTU with dual ovens, a 48" griddle, stainless steel front, 37" cooktop, 22.5" flue riser, spring-assisted doors, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Outfit a high-volume kitchen with a durable, high-output commercial range designed for continuous service and precise control. This unit delivers a total of 236,000 BTU heat and features a left griddle configuration that balances rapid cooktop throughput with large flat-top searing and griddling capacity. Restaurant operations benefit from stainless steel construction, adjustable legs, and an integrated flue riser that supports heavy daily use and simplifies installation.
#@@# Front Griddle Performance#@#
A 48-inch griddle on the left provides an expansive flat-top cooking area for the continuous production of grilled proteins and breakfast items. Operators achieve consistent searing across a .500-inch thick plate that resists warpage under sustained high heat.
#@@# Dual Oven Capacity#@#
Two standard ovens deliver a combined 132.3 cubic feet of interior volume, enabling simultaneous roasting, baking, and holding tasks. Each oven ships with one rack and uses battery spark ignition to reduce pilot fuel use while maintaining reliable startup.
#@@# Mixed Burner Arrangement#@#
The cooktop pairs one star sauté burner at the front with a rear non-clog burner to support both high-intensity sautéing and steady simmering. Chefs receive targeted power distribution across a 37.00-inch cooktop to coordinate multiple pans without sacrificing control.
#@@# Robust Construction Details#@#
Manufacturers specified stainless steel for the front, sides, shelf, and flue riser to ensure corrosion resistance and easy sanitation in demanding environments. The unit mounts on 6-inch adjustable legs to accommodate uneven floors and meet local code height requirements.
#@@# Service and Safety Features#@#
The range includes standing pilot support, CSA certifications such as CSA Flame and CSA Star, and NSF listing to address commercial safety and inspection standards. Spring-assisted oven doors use counterweights to reduce operator strain during repetitive use.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove carbon deposits with a brass brush for consistent heat. Clean the griddle surface after each shift with a scraper and neutral cleaner; season it per manufacturer instructions to prevent corrosion. Empty and wash oven racks weekly and vacuum crumb trays to avoid flame obstruction. Verify gas connections and test the pilot and battery ignition monthly; replace batteries and tighten fittings as needed.