Stop sacrificing uptime for capacity. This 60-inch liquid propane restaurant range combines a 204,000 BTU rating with integrated charbroiler capability to support continuous high-volume service while maintaining consistent heat across multiple cook zones. Operators gain robust physical construction and service-minded features that reduce downtime and simplify routine maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut off gas and ensure ventilation before cleaning. 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; rinse and dry. Clean oven interior with commercial oven cleaner; rinse thoroughly. Vacuum condenser and check vents for grease. Inspect door seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, energy waste, and equipment failure.#@@#Additional Info#@#Southbend’s 4605DC-2RR-LP 60" liquid propane range delivers 204,000 BTU across five burners, a 37.00" cooktop, 36" charbroiler, standard oven, stainless steel construction, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing uptime for capacity. This 60-inch liquid propane restaurant range combines a 204,000 BTU rating with integrated charbroiler capability to support continuous high-volume service while maintaining consistent heat across multiple cook zones. Operators gain robust physical construction and service-minded features that reduce downtime and simplify routine maintenance.
#@@# Heavy Duty Burners#@#
Five non-clog burners deliver concentrated heat across the 37.00" cooktop, supplying the output required for back-to-back service. Technicians access lift-off components for cleaning, minimizing downtime and preserving consistent flame performance.
#@@# Integrated Charbroiler#@#
A 36" charbroiler on the right side provides direct grilling capacity without a separate appliance, expanding menu flexibility in limited footprint kitchens. Managers obtain even searing and reduced turnaround time for grilled items while consolidating equipment.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and simplify sanitation protocols in high-traffic kitchens. Staff clean surfaces quickly with approved detergents, maintaining compliance and preserving appearance.
#@@# Oven And Storage#@#
Unit includes a standard oven with a spring-assisted, counterweight door and a cabinet for dry storage, supporting multi-task cooking and staging. Chefs layer production by baking and broiling concurrently while keeping tools and pans accessible.
#@@# Service And Compliance#@#
Engineered to meet CSA and NSF certifications and qualifying for a manufacturer service program, the range supports regulatory needs and planned maintenance. Purchasing teams secure documentation for inspections and reduce risk through authorized service pathways.
#@@# Adjustable Support#@#
Six-inch adjustable legs and a 22.5" flue riser with hi-shelf deliver installation flexibility and elevated venting with a utility shelf.
#@@#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#@#Service personnel should inspect burner ports and wavy grates weekly, removing debris with a brass brush to maintain even flame distribution. Clean stainless steel surfaces with a neutral detergent and soft cloth; rinse and dry to prevent spotting. Drain and clean grease trays under the charbroiler daily. Verify door counterweights and spring-assisted hinges monthly and tighten fasteners. Calibrate manual controls and check gas connections for leaks using a soap solution before each shift.