Built to power high-volume kitchens, this freestanding 60.75-inch range delivers concentrated heat and integrated grilling capacity to keep service moving efficiently. Operators benefit from a total of 243,000 BTU across a combination of front non-clog burners and rear pyromax units, along with a 24-inch charbroiler for direct flame grilling and searing. Engineers designed stainless steel exterior panels and a 22.5-inch flue riser with a shelf to simplify cleaning and streamline backline workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and let unit cool. Remove grates and charbroiler plates; soak in hot, soapy water and scrub. Wipe stainless surfaces with mild detergent and a soft cloth; avoid abrasives. Clean burners and ports with a thin wire, then reassemble. Vacuum condensers and clean vent hoods to prevent grease buildup. Inspect seals and knobs; tighten or replace as needed. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend’s 4605CC-2CR-LP 60" liquid propane range delivers 243,000 BTU with three front non-clog burners, two rear Pyromax burners, a 24" charbroiler, two cabinets, stainless steel, 6" adjustable legs, CSA and NSF certification, and manual controls.#@@#General Info#@#Description #@#
Built to power high-volume kitchens, this freestanding 60.75-inch range delivers concentrated heat and integrated grilling capacity to keep service moving efficiently. Operators benefit from a total of 243,000 BTU across a combination of front non-clog burners and rear pyromax units, along with a 24-inch charbroiler for direct flame grilling and searing. Engineers designed stainless steel exterior panels and a 22.5-inch flue riser with a shelf to simplify cleaning and streamline backline workflow.
#@@# Front Non-Clog Burners.#@#
Front burners provide immediate, consistent heat for rapid production and prevent downtime from clogged ports. Chefs achieve steady flame control for boiling, sautéing, and pan work, while maintenance crews benefit from simplified cleaning access.
#@@# Rear Pyromax Burners.#@#
Rear pyromax burners supply high-intensity output for heavy stock reduction and rapid kettle heating. Kitchen staff can rely on sustained power for long service periods without frequent adjustments.
#@@# Integrated Charbroiler.#@#
A 24-inch charbroiler on the right side enables direct char and sear capabilities without needing a separate unit. Line cooks produce grilled proteins and seared toppings faster while saving valuable footprint space.
#@@# Large Capacity Cabinets.#@#
Two full-size cabinets beneath the cookline offer secure storage for pots, pans, and prep tools, reducing trips to remote storage areas. Managers maintain organized staging and minimize service interruptions effectively.
#@@# Durable Stainless Exterior.#@#
The stainless steel front, sides, shelf, and riser resist corrosion and withstand rigorous daily cleaning routines. Facility teams can preserve appearance and sanitation standards while reducing replacement cycles.
#@@# Adjustable Support Legs.#@#
Six-inch adjustable legs allow precise leveling on uneven floors to maintain safe operation and accurate cooking alignment.
#@@#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 and charbroiler grates weekly; remove debris, soak parts in warm, soapy water, scrub with non-abrasive pads, and rinse. Verify gas connections monthly for leaks with soap solution and a gas leak detector. Calibrate manifold pressure annually and document. Replace worn gaskets and seals to maintain efficiency. Clean stainless surfaces with pH-neutral cleaner and polish to prevent corrosion. Empty and degrease drip trays daily; sanitize per HACCP.