Stop sacrificing output for durability. This 60" liquid propane restaurant range delivers robust 212,500 BTU total input while maintaining precise manual control across multiple cooking surfaces, enabling continuous high-volume service without compromise.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off LP supply before cleaning. Remove grates, burners, and drip trays; soak in warm water with mild detergent and scrub with a non-abrasive pad. Wipe stainless steel surfaces with a soft cloth and PH-neutral cleaner, following the grain. Clean the griddle plate with a scraper while warm, then apply light oil. Vacuum condenser and backriser vents to remove grease. Inspect seals and knobs; replace worn parts.#@@#Additional Info#@#The Southbend 4606CC-2RR-LP 60" propane range offers 212,500 BTU, five burners, a griddle/broiler, dual cabinets, 6" adjustable legs, stainless steel, a 22.5" flue riser, manual controls, NSF and CSA listings, and a 132.3 cu. ft. oven.#@@#General Info#@#Description #@#
Stop sacrificing output for durability. This 60" liquid propane restaurant range delivers robust 212,500 BTU total input while maintaining precise manual control across multiple cooking surfaces, enabling continuous high-volume service without compromise.
#@@# Five Burners#@#
Five burners supply concentrated heat distribution across the cooktop, producing consistent pan-to-pan performance for simultaneous frying, boiling, and sautéing. Operators receive immediate response from manual controls to adjust flame intensity and maintain recipe accuracy.
#@@# Front Sauté Burners#@#
Three front-positioned star sauté burners provide high-intensity heat where chefs work most, reducing time to sear and finish proteins. Placing the most powerful burners at the front improves workflow and minimizes cross-kitchen movement during peak service.
#@@# Rear Pyromax Burners#@#
Two rear pyromax burners offer sustained, high-BTU output for large stock pots and rapid boil recovery, supporting batch cooking and volume production. The design isolates heavy-use pots away from primary prep areas to preserve workspace efficiency.
#@@# Raised Griddle Broiler#@#
The integrated raised griddle and broiler combine flat-top griddle performance with broiling capability to expand menu flexibility, handling breakfasts through charred proteins in rapid succession. The .500 inch plate thickness provides thermal mass for even cooking and reduced hot spots.
#@@# Storage Cabinets#@#
Two enclosed base cabinets create on-unit storage for pans, trays, and dry goods, streamlining service lines and reducing trips to remote storage. Cabinet access improves operator ergonomics and supports organized mise en place.
#@@# Riser With Shelf#@#
A 22.5 inch flue riser with hi-shelf supplies elevated storage and plating space while venting backlit areas to preserve kitchen sightlines. The shelf accommodates holding trays and accelerates plate assembly without occupying countertop real estate.
#@@#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 routine service of the Southbend 4606CC-2RR-LP, inspect burners and pilot assemblies weekly and clean ports with a soft brush to maintain flame stability. Degrease griddle surfaces after each shift using approved cleaners and a nonabrasive pad. Verify cabinet seals and hinge function monthly and tighten hardware to specification. Check orifice sizing and gas pressure annually. Calibrate thermostats quarterly and document all actions for compliance and warranty.