Stop compromising throughput for cook quality. This 60" liquid propane restaurant range delivers high heat output and an integrated charbroiler to support high-volume kitchens. Designed for commercial use since 1998, it combines durable construction, simple controls, and serviceability to reduce downtime and maintain production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the range cool. Remove grates and charbroiler plates; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel surfaces with mild detergent and a soft cloth; polish dry to prevent streaks. Vacuum crumbs from oven and wipe oven cavity; clean spring-assisted, counterweight door hinges. Clean vents and 22.5” flue riser to remove grease. Check seals and thermostatic controls. Reassemble when fully dry and restore gas.#@@#Additional Info#@#Southbend 4605CC-2TR-LP 60" liquid propane restaurant range delivers 227,000 BTU with five burners, 36" charbroiler, thermostatic controls, stainless steel construction, (2) cabinets, 22.5" flue riser and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop compromising throughput for cook quality. This 60" liquid propane restaurant range delivers high heat output and an integrated charbroiler to support high-volume kitchens. Designed for commercial use since 1998, it combines durable construction, simple controls, and serviceability to reduce downtime and maintain production.
#@@# High Heat Output#@#
With 227,000 BTU total, the range provides consistent thermal energy across the cookline. Operators achieve reliable searing, boiling, and quick pan recovery during peak times.
#@@# Integrated Charbroiler#@#
A 36" charbroiler on the right side enables direct flame grilling without extra equipment. Chefs grill efficiently while saving space and streamlining workflow.
#@@# Five Non-Clog Burners#@#
The cooktop features five non-clog burners with wavy grates for even heat distribution. Staff benefit from reduced maintenance and steady flame performance during heavy use.
#@@# Robust Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and are easy to clean, supporting HACCP protocols. The finish endures commercial cleaning and maintains durability in institutional kitchens.
#@@# Thermostatic Controls#@#
Thermostatic controls ensure precise oven and broiler temperatures for consistent results. Culinary teams achieve predictable cooking for menu consistency and portion control.
#@@# Service-Oriented Design#@#
Two storage cabinets, a 22.5" flue riser with shelf, and 6" adjustable legs simplify installation, storage, and ventilation. Technicians access components easily, reducing repair time and supporting Southbend's Service First program.
The range ships freestanding with a 37.00" cooktop depth, 13.00" oven bottom clearance, and 132.3 cubic feet oven volume for bulk baking and holding. Plate thickness is .500" for heavy-duty griddle use. Unit weight is 1075 pounds, and it meets CSA and NSF certifications for institutional compliance.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris from ports with a soft brush to maintain consistent flame patterns. Clean charbroiler grates after each service; soak in warm, soapy water and scrub with a nonabrasive pad. Wipe stainless steel exterior with a damp cloth and mild detergent, then dry to prevent spotting. Vacuum condenser and vent areas monthly. Verify thermostatic controls and adjust calibration quarterly. Tighten leg mounts and check gas fittings for leaks before daily operation.