Drive kitchen throughput without sacrificing control or durability. This 60-inch liquid propane restaurant range combines a total output of 243,000 BTU with a flexible cooking layout to support simultaneous high-volume cooking, charbroiling, and holding operations. Foodservice teams benefit from consistent heat performance, stainless-steel construction for easy cleaning, and integrated storage to streamline service flow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas supply. Remove grates and charbroiler parts; soak in warm, soapy water. Scrub burners with a soft brush and clear ports. Wipe stainless steel surfaces with mild detergent and a soft cloth; avoid abrasive pads. Clean backriser shelf and vents to remove grease. Vacuum condenser and legs to clear debris. Rinse parts, dry completely, and reassemble. Perform weekly deep clean and log each service to meet CSA and NSF rules.#@@#Additional Info#@#Southbend's 4606CC-2CR-LP 60" liquid propane range delivers 243,000 BTU with five burners, a 24" charbroiler, two cabinets, a 22.5" flue riser with shelf, 6" adjustable legs, and is CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Drive kitchen throughput without sacrificing control or durability. This 60-inch liquid propane restaurant range combines a total output of 243,000 BTU with a flexible cooking layout to support simultaneous high-volume cooking, charbroiling, and holding operations. Foodservice teams benefit from consistent heat performance, stainless-steel construction for easy cleaning, and integrated storage to streamline service flow.
#@@# Front Sauté Burners#@#
Five manual burners include three star/sauté burners at the front and two pyromax burners at the rear, prioritizing rapid searing and steady simmering. Operators can regulate intense surface heat across multiple pans while maintaining precise control for delicate tasks.
#@@# Charbroiler Section#@#
A 24-inch charbroiler on the right side delivers direct radiant heat for grilling high-volume proteins and searing at production pace. Chefs achieve consistent char marks and rapid moisture sealing without shifting workload to separate equipment.
#@@# Integrated Storage Base#@#
Two enclosed cabinets beneath the range provide immediate storage for pans, utensils, and gas service access, reducing steps during peak service. Staff can maintain organized mise en place and minimize delays between cookline stations.
#@@# Robust Stainless Surfaces#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and simplify sanitation cycles in compliance with kitchen cleaning protocols. Maintenance teams can perform wipe-downs and inspections quickly, preserving workplace hygiene.
#@@# Power and Venting Configuration#@#
The unit operates on liquid propane with a 243,000 BTU rating and a 22-1/2 inch flue riser with a hi-shelf to direct combustion products and create auxiliary staging space. Engineers and installers find straightforward vent integration and adequate heat handling for busy back-of-house environments.
#@@#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 and pilot assemblies monthly; remove debris and verify flame pattern for consistent combustion. Clean charbroiler grates after each service shift; soak in degreaser and wire-brush when cooled. Wipe stainless steel front, sides and shelf with neutral detergent and soft cloth; avoid chlorine bleach. Check door seals and cabinet hinges quarterly; tighten fasteners and replace damaged seals. Schedule annual CSA/NSF compliance service with certified technician.