Built for high-volume kitchens where uptime and consistent output drive profitability, this 60.75" liquid propane restaurant range delivers 204,000 BTU total output with thermostatic controls and a full-size oven. It supports simultaneous stovetop and griddle production, ensuring predictable temperature control across cooking stations. Designed for commercial service since 1998, it offers durability and easy maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let it cool. Soak grates, burners, and racks in soapy water. Wipe stainless steel with a non-abrasive cleaner. Scrape and clean the griddle with detergent, then rinse. Vacuum condenser and vents to remove grease. Check door seals and burner ports; clear clogs with a soft brush. Dry all parts fully before reassembling and reconnecting power to prevent corrosion and ensure efficiency.#@@#Additional Info#@#Southbend’s 4605DC-2TL-LP 60.75" Liquid Propane Range delivers 204,000 BTU with five burners, 24" griddle, convection oven, stainless steel front, 6" legs, 22.5" flue riser, NSF/CSA certifications, and 34" depth.#@@#General Info#@#Description #@#
Built for high-volume kitchens where uptime and consistent output drive profitability, this 60.75" liquid propane restaurant range delivers 204,000 BTU total output with thermostatic controls and a full-size oven. It supports simultaneous stovetop and griddle production, ensuring predictable temperature control across cooking stations. Designed for commercial service since 1998, it offers durability and easy maintenance.
#@@# Five-Burner Layout#@#
Five burners include three front non-clog and two rear Pyromax burners, enabling multi-pot cooking without performance loss. This layout minimizes interference between high-intensity searing and simmering tasks, maintaining consistent heat during peak service.
#@@# Integrated Left Griddle#@#
A 24" griddle left of the burners provides flat-top cooking for proteins and breakfast items while keeping adjacent burners accessible. Thermostatic controls ensure uniform surface heat and repeatable cook times across the 1/2" plate.
#@@# Thermostatic Controls#@#
Thermostatic controls manage burners and griddle, maintaining target temperatures under variable loads. This reduces product variability and waste, supporting tasks like simmering sauces or holding temperatures.
#@@# Oven And Cabinet Base#@#
The standard oven with battery spark ignition pairs with a cabinet base featuring one rack for expanded menu flexibility and storage. The oven fits sheet pans for batch cooking, while the cabinet offers secure storage for utensils or pans.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and 6" adjustable legs resist corrosion and simplify cleaning. The durable exterior withstands daily use and meets NSF standards for commercial kitchens.
#@@# Service And Venting Provisions#@#
The flue riser and hi-shelf enhance venting and staging, improving heat management and organization. This unit is eligible for a manufacturer service program, ensuring efficient maintenance and reliable parts support to minimize downtime.
#@@#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#@#For reliable operation, clean burner ports weekly with a soft brush and inspect for carbon buildup; remove and soak grates and the 24" griddle plate in warm, soapy water, then dry thoroughly before reassembly. Vacuum condenser and ventilation riser monthly to prevent heat retention. Check thermostatic controls and standing pilot for stable ignition; replace faulty components per Southbend Service First™ guidelines. Verify door seals and adjust 6" legs for level alignment.