When service volume and thermal performance drive kitchen throughput, a heavy-duty restaurant range ensures consistent results under continuous use. This 60" liquid propane range combines high BTU output, a built-in charbroiler, and durable stainless-steel construction to support full-menu operations in restaurants, hospitals, universities, and large-scale foodservice venues. It consolidates multiple units into one, offering versatile cooktop and oven functionality.
LongDescription#@#NA#@@#Cleaning Instructions#@#Shut off gas and let unit cool. Remove grates and charbroiler parts; soak in warm, soapy water and scrub grease with a non-abrasive brush. Wipe stainless surfaces with mild detergent, rinse, and dry to prevent corrosion. Clean oven interior and spring-assisted door with a soft cloth and approved cleaner; check gasket integrity. Vacuum condenser and backriser shelf; clear vents. Reassemble parts, test burners, and verify no leaks before returning the Southbend 4605CC-2GR-LP to service.#@@#Additional Info#@#Southbend 4605CC-2GR-LP 60" liquid propane restaurant range delivers 204,000 BTU with five non-clog burners, 36" charbroiler, stainless steel exterior, (2) cabinets, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
When service volume and thermal performance drive kitchen throughput, a heavy-duty restaurant range ensures consistent results under continuous use. This 60" liquid propane range combines high BTU output, a built-in charbroiler, and durable stainless-steel construction to support full-menu operations in restaurants, hospitals, universities, and large-scale foodservice venues. It consolidates multiple units into one, offering versatile cooktop and oven functionality.
#@@# Power Distribution#@#
A 204,000 BTU rating distributes heat across five burners and a 36" charbroiler, enabling simultaneous high-heat searing and low-simmer tasks. Chefs maintain consistent temperatures during peak periods, reducing cycle times.
#@@# Cooktop Configuration#@#
The 37.00" cooktop includes four wavy grates and five burners designed for continuous use and easy maintenance. Staff can manually adjust flame output for various pots and pans, ensuring flexibility without relying on complex electronics.
#@@# Charbroiler Integration#@#
The 36" charbroiler on the right side supports high-temperature grilling within the same footprint, reducing equipment needs and line congestion. It ensures rapid searing and char development for high-volume protein cooking.
#@@# Oven Performance#@#
The oven features 132.3 cubic feet of internal space, a 13.00" bottom depth, and a spring-assisted door for ergonomic loading. Manual controls provide reliability and simple adjustments.
#@@# Serviceability And Compliance#@#
Stainless-steel front, sides, and backriser with a 22.5" flue riser resist corrosion and simplify cleaning in demanding kitchens. The unit meets CSA and NSF certifications and qualifies for a manufacturer service program for uptime and preventive maintenance.
#@@# Stability And Installation#@#
The adjustable legs ensure the unit remains level on uneven surfaces, providing stability during busy workflows.
#@@#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 debris from ports with a soft brush to maintain consistent flame patterns. Clean charbroiler grates after each service with a stainless-steel brush and hot water; avoid chlorine-based cleaners. Wipe stainless fronts and sides with a nonabrasive detergent and soft cloth; rinse and dry to prevent spotting. Check door counterweights and spring-assisted hinges monthly for proper alignment. Verify gas connections and test standing pilots per CSA and NSF guidelines.