Built for continuous service in busy kitchens, this 60-inch liquid propane restaurant range delivers robust thermal output while maintaining control and reliability. Operators can produce high-volume cooking with 288,000 BTU of total heat, integrated charbroiler capacity, and a full oven, all configured to minimize downtime and simplify routine tasks. Facility managers appreciate the compliance credentials and solid stainless construction that align with institutional standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool completely. Remove grates and charbroiler plates; soak in hot water with degreaser for 15–30 minutes. Scrub burners with nylon brush; clear debris from ports. Wipe stainless surfaces using mild soap and warm water, then sanitize food-contact areas. Vacuum condenser coils and clean vents monthly to prevent grease buildup and fires. Inspect seals and replace worn gaskets. Log each cleaning to meet CSA and NSF requirements.#@@#Additional Info#@#Southbend's 4605DC-2CR-LP 60" liquid propane range delivers 288,000 BTU with three front non-clog burners, two rear Pyromax burners, a 24" charbroiler, standard oven, cabinet base with rack, stainless steel exterior, and 6" adjustable legs.#@@#General Info#@#Description #@#
Built for continuous service in busy kitchens, this 60-inch liquid propane restaurant range delivers robust thermal output while maintaining control and reliability. Operators can produce high-volume cooking with 288,000 BTU of total heat, integrated charbroiler capacity, and a full oven, all configured to minimize downtime and simplify routine tasks. Facility managers appreciate the compliance credentials and solid stainless construction that align with institutional standards.
#@@# High Output Burners#@#
Three front non-clog burners deliver concentrated heat for high throughput tasks, enabling rapid boil and sear cycles while resisting blockage from food debris. Technicians can access lift-off components for cleaning, which reduces service times and preserves consistent thermal performance.
#@@# PyroMax Rear Burners#@#
Two PyroMax rear burners provide sustained backline heat for pans and griddles, offering precise manual control for finishing and simmering operations. Staff can adjust flames instantly to match production tempo, improving consistency across batches.
#@@# Integrated Charbroiler#@#
A 24-inch charbroiler on the right side provides direct radiant grilling capacity within a single footprint, enabling simultaneous broiling and range work without separate equipment. Chefs can reproduce charred profiles and manage portion throughput without shifting stations.
#@@# Oven With Spark Ignition#@#
The standard oven features battery spark ignition for reliable light-offs and eliminates dependence on continuous pilot flames, reducing gas waste and improving start-up reliability. Operators can bake, roast, and hold with consistent oven cavity temperatures for repeatable results.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2 inch flue riser with shelf provide durable surfaces that withstand rigorous cleaning and daily wear in commercial settings.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to prevent flame obstruction. Disassemble pilot assemblies monthly and clean pilot orifices with a soft brush for reliable ignition. Calibrate thermostats quarterly and verify oven temperature with a traceable probe thermometer. Degrease charbroiler grates after each service with high-temperature detergent and a nonabrasive pad to avoid pitting.