Stop sacrificing power for reliability. This 60-inch liquid propane range delivers a combined output of 333,000 BTU and integrates heavy-duty cooking surfaces with commercial oven capacity to sustain continuous high-volume service. Food service managers benefit from consistent heat distribution, durable stainless steel construction, and parts designed for straightforward maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the gas. Remove grates and racks; soak in hot, soapy water. Scrape grease from charbroiler and burner pans with a nonmetal spatula. Wipe stainless surfaces with mild detergent and a soft cloth; avoid abrasive pads. Clean oven interiors after cool down; remove racks and wash separately. Vacuum condenser coils and check seals. Rinse, dry, and reassemble. Regular cleaning prevents contamination, fires, high energy use, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend’s 4605DD-2CR-LP 60" liquid propane range offers 333,000 BTU with three front burners, two rear burners, a 24" charbroiler, and two ovens; stainless steel, 6" legs, 22½" flue riser, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing power for reliability. This 60-inch liquid propane range delivers a combined output of 333,000 BTU and integrates heavy-duty cooking surfaces with commercial oven capacity to sustain continuous high-volume service. Food service managers benefit from consistent heat distribution, durable stainless steel construction, and parts designed for straightforward maintenance.
#@@# Front Burners#@#
Two front non-clog burners produce focused high heat for direct pan work, expediting searing and sautéing operations. Operators achieve predictable results and reduce cook time thanks to sustained output under continuous use.
#@@# Rear Burners#@#
Two pyromax rear burners provide high-intensity heat for backline tasks and rapid stock reduction. Chefs maintain steady simmering and high-heat braising without interruption.
#@@# Charbroiler Section#@#
A 24-inch right-side charbroiler delivers intense surface temperatures for grilling and char marks on proteins. Kitchens gain a dedicated grilling zone that isolates smoke and grease while maximizing throughput.
#@@# Oven Assembly#@#
Two standard ovens include battery spark ignition and ship with one rack each to expand baking, roasting, or holding capacity. Culinary teams can run parallel oven loads and maintain consistent internal temperatures across both cavities.
#@@# Construction and Service#@#
Stainless steel front, sides, and shelf, plus 6-inch adjustable legs, provide corrosion resistance and on-site leveling for uneven floors. Technicians can access components quickly, and the unit qualifies for a factory service program that simplifies lifecycle support.
#@@# Venting and Controls#@#
The assembly includes a 22.5-inch flue riser with a shelf and manual control type for intuitive operation under fast-paced conditions. Operators manage exhaust routing and control settings without complex electronics that can increase 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#@#Inspect burners weekly and remove debris to maintain consistent flame distribution and prevent clogging. Clean charbroiler grates after each service cycle with a wire brush and degreaser. Drain and inspect oven pans monthly for residue, then scrub with nonabrasive cleaner. Verify standing pilot and battery spark ignition components quarterly; tighten connections and replace batteries as needed. Calibrate temperature controls biannually to ensure accurate output.