Stop compromising speed for control. This 60" liquid propane restaurant range combines concentrated heat output with versatile cooking surfaces to power continuous service in high-volume kitchens, schools, hospitals, and hospitality operations. Operators gain predictable performance across griddles, burners, and ovens while maintenance teams benefit from industry-standard components and accessible service features.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the valve before cleaning. Remove grates and wipe burners with mild detergent and warm water; scrub clogged ports with a soft brush. Degrease the griddle surface with a commercial degreaser, rinse, and dry. Vacuum condenser and vent risers weekly to prevent grease buildup. Inspect seals and legs; tighten fasteners and replace worn gaskets. Clean ovens with approved cleaners, rinse thoroughly, and allow complete drying before reconnecting gas or power.#@@#Additional Info#@#Southbend’s 60" liquid propane Ultimate Restaurant Range offers 289,500 BTU from five burners and a 37.00" cooktop, including three front burners, two rear burners, a griddle/broiler, standard and convection ovens, and more.#@@#General Info#@#Description #@#
Stop compromising speed for control. This 60" liquid propane restaurant range combines concentrated heat output with versatile cooking surfaces to power continuous service in high-volume kitchens, schools, hospitals, and hospitality operations. Operators gain predictable performance across griddles, burners, and ovens while maintenance teams benefit from industry-standard components and accessible service features.
#@@# High Heat Output#@#
Unit delivers 289,500 BTU total, providing rapid recovery and consistent high-temperature performance for simultaneous high-volume tasks. Chefs control intense searing and quick boil operations without loss of heat when using multiple stations.
#@@# Five Cooking Stations#@#
Configuration includes three non-clog front burners and two Pyromax rear burners, enabling parallel workflow for sautéing, boiling, and rapid reduction tasks. Staff reduce ticket times by running distinct processes at each station without cross-interference.
#@@# Griddle And Broiler#@#
A raised griddle/broiler section offers a .500 inch plate for even heat distribution and durable contact cooking for proteins and sandwiches. Teams attain uniform browning and minimized hot spots, improving portion consistency across service periods.
#@@# Dual Oven Capacity#@#
Base contains one standard oven and one convection oven, both with battery spark ignition, supplying 132.3 cubic feet of combined cooking volume and four included racks. Kitchen managers schedule roasting and proofing simultaneously while convection airflow shortens cook times for baked goods.
#@@# Robust Stainless Construction#@#
Exterior features stainless steel front, sides, and hi-shelf riser, paired with 6 inch adjustable legs to stabilize the unit on uneven floors. Maintenance crews access wipe-clean surfaces and a durable shelf for staging pans, reducing downtime from corrosion or wear.
#@@#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#@#Inspect burners weekly and clear food debris to prevent flame blockage. Remove grates and soak in warm, soapy water; scrub with a non-abrasive brush and dry thoroughly before reassembly. Clean stainless steel surfaces with a mild detergent and soft cloth, following grain directions to avoid scratches. Verify door seals and spring-assisted counterweight action; adjust or replace seals when wear appears. Level unit on 6" adjustable legs and service gas connections per CSA guidelines.