Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers focused heat distribution and multiple cooking options, allowing kitchens to maintain consistent output during peak service. Professional teams can reduce cycle times while retaining precise temperature management across burners, griddle, and ovens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and let unit cool completely. Remove grates and wipe burners with a soft brush; clear ports with a pin. Scrape griddle with a steel spatula, then clean with warm water and mild detergent; dry and season lightly. Vacuum condenser and backriser to remove grease. Wipe ovens with non-abrasive cleaner; remove racks and soak in warm, soapy water. Check door seals and tighten adjustable legs. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend's 60" Liquid Propane range offers 304,000 BTU from five burners and a 24" griddle.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers focused heat distribution and multiple cooking options, allowing kitchens to maintain consistent output during peak service. Professional teams can reduce cycle times while retaining precise temperature management across burners, griddle, and ovens.
#@@# Front Burners#@#
Five high-capacity burners provide rapid boil and sear capability across a 37-inch cooktop, enabling simultaneous preparation of multiple pans. Designers placed three star/sauté burners at the front for concentrated power where chefs work fastest, improving lineup efficiency and reducing cross-traffic.
#@@# Rear Burners#@#
Two pyromax rear burners offer sustained medium-to-low heat for delicate tasks and holding pans without crowding the primary cooking zone. Chefs gain dedicated zones for simmering sauces and gentle reductions while maintaining front-zone intensity for high-heat cooking.
#@@# Right Griddle#@#
A 24-inch griddle plated at 0.500-inch thickness yields even heat retention and flat-surface performance suited to proteins and breakfast lines. Operators will notice reduced hot and cold spots, faster recovery after load changes, and a surface that withstands heavy usage.
#@@# Dual Ovens#@#
The unit integrates one standard oven and one convection oven, each with battery spark ignition, expanding bakes, roasts, and multi-rack cooking options. Kitchen managers can run high-volume sheet pan schedules in the convection cavity while using the standard oven for tempered finishing, optimizing throughput across menus.
#@@# Robust Construction#@#
Stainless steel front, sides, and hi-shelf combine with a 22.5-inch flue riser and 6-inch adjustable legs to create a durable, serviceable platform. Facility teams benefit from corrosion resistance, easy sanitation, and leveling flexibility on uneven floors for compliant installations.
#@@#Delivery Details#@#
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• 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 carbon deposits with a brass brush to maintain consistent flame and heat output. Drain and clean grease traps daily to reduce fire risk and prevent odors. Calibrate thermostat quarterly using a certified thermometer and adjust pilot and spark systems if temperatures deviate. Lubricate hinges and check door counterweights monthly for proper seal. Tighten gas connections and inspect flexible lines for wear before each shift.