Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers a consistent 36,000 BTU output across a heavy commercial footprint, enabling kitchens to maintain steady service during peak periods while preserving precise heat management for various cooking applications. Designed for food service professionals, the unit balances power, durability, and serviceability for high-demand environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply. Remove grates and wipe with warm, soapy water; soak stubborn grease. Scrape griddle hot with approved scraper, then clean with a non-abrasive pad and neutral cleaner. Vacuum condenser and wipe fins on refrigeration units or coils to improve efficiency. Clean oven interiors with manufacturer-approved high-temp cleaner; rinse and dry. Inspect seals and vents; replace worn gaskets. Log each cleaning to meet CSA and health inspection requirements.#@@#Additional Info#@#Southbend’s 4604DD-4TR-LP 60" liquid propane range offers 236,000 BTU heat with two ovens, two burners, and a 48" griddle.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers a consistent 36,000 BTU output across a heavy commercial footprint, enabling kitchens to maintain steady service during peak periods while preserving precise heat management for various cooking applications. Designed for food service professionals, the unit balances power, durability, and serviceability for high-demand environments.
#@@# Burners With Griddle#@#
Two burners combine with a right-side griddle to support simultaneous stovetop and flat-top cooking applications. Operators gain capacity for pan work and griddle production without compromising heat distribution, and the .500-inch thick griddle plate reduces warping during extended service.
#@@# Thermostatic Controls#@#
Thermostatic controls provide accurate temperature regulation for the griddle and oven systems, ensuring repeatable results across shifts. Chefs maintain setpoints for consistent sear and bake performance while staff reduce product waste caused by temperature drift.
#@@# Dual Standard Ovens#@#
The unit includes two standard ovens with spring-assisted, counterweight doors and one adjustable rack per oven to expand baking and holding capacity. Kitchen teams increase throughput by staging multiple dishes in parallel and simplify loading with balanced doors that reduce hand fatigue.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and shelf deliver structural strength and straightforward surface sanitation. Maintenance crews perform routine cleaning efficiently, and the finish resists corrosion common in high humidity and high-use back-of-house areas.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs allow precise leveling on uneven floors to maintain safe operation and proper flue alignment. Engineers and installers achieve correct installation height quickly, preserving oven sealing and burner combustion characteristics.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service technicians should inspect burner ports and grates weekly to prevent buildup and ensure consistent flames. Clean the stainless steel exterior with a neutral detergent and soft cloth; rinse and dry to avoid streaks. Soak grates and oven racks in warm, soapy water, then scrub with a nonabrasive pad. Verify thermostatic controls by cycling through temperatures monthly and log results. Check door counterweights and springs for wear; adjust tension if needed.