Built for high-volume kitchens that demand consistent heat and reliable output, this 60-inch liquid propane restaurant range delivers targeted power where teams need it most. Operators will notice fast recovery and steady surface temperatures across two high-performance burners and a right-side griddle, enabling simultaneous cooking workflows without compromise. Service teams will appreciate straightforward manual controls and durable stainless steel construction that reduce downtime and simplify routine maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Scrape griddle and wipe with a damp cloth and mild detergent; rinse and dry. Remove oven racks, wash in warm, soapy water and dry thoroughly. Clean burners and vent riser with brush to remove grease. Vacuum condenser coils and wipe stainless surfaces with non-abrasive cleaner. Inspect seals and legs; replace worn parts. Perform weekly deep clean to reduce bacteria, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Southbend’s 4604DD-4GR-LP 60" liquid propane range offers 104,000 BTU with two burners, a 48" griddle, two ovens with spark ignition, spring-assisted doors, 6" adjustable legs, stainless steel build, 22.5" flue riser, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built for high-volume kitchens that demand consistent heat and reliable output, this 60-inch liquid propane restaurant range delivers targeted power where teams need it most. Operators will notice fast recovery and steady surface temperatures across two high-performance burners and a right-side griddle, enabling simultaneous cooking workflows without compromise. Service teams will appreciate straightforward manual controls and durable stainless steel construction that reduce downtime and simplify routine maintenance.
#@@# Burners and Griddle#@#
Two star/sauté burners at the front provide focused high-heat searing, while a rear non-clog burner supports steady simmering. A 48-inch griddle on the right handles continuous flat-top production. Chefs will achieve consistent browning and quick product turnaround because heat concentrates where operators place pans, and pans slide easily across the cooktop.
#@@# Heat Output Specification#@#
The range produces 104,000 BTU on top, with a total system rating up to 236,000 BTU across ovens and cooktop, enabling rapid preheat and sustained production during service. Kitchen managers will schedule heavier cook cycles with confidence because the unit maintains set temperatures under load.
#@@# Oven Capacity and Ignition#@#
Two standard ovens feature battery spark ignition and include one rack per oven, providing 132.3 cubic feet of combined volume for batch baking and holding. Staff will stage multiple pans concurrently and rely on spring-assisted counterweight doors for predictable access and safer loading.
#@@# Construction and Serviceability#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and on-site leveling for uneven floors, while lift-off components simplify cleaning. Maintenance teams will conduct routine service faster thanks to accessible burners and a standing pilot configuration for reliable re-ignition.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame and heat output. Clean griddle with a nonabrasive pad while warm; apply food-safe oil after drying to prevent corrosion. Vacuum condenser area and wipe stainless steel surfaces with mild detergent to avoid grease accumulation. Verify door hinges and spring-assisted counterweight mechanisms for smooth oven operation and tighten fasteners as needed. Schedule quarterly professional calibration and CSA inspections.