Stop compromising throughput for control. This 60-inch liquid propane restaurant range combines high output and precise temperature management to handle continuous service without sacrificing consistency. Professional kitchens gain a single platform that balances heavy-duty cooking capacity with serviceable components for sustained operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and wipe burners with a damp cloth and mild detergent; scrub grates with a non-abrasive pad. Clean the 24" griddle with a scraper, warm water, and degreaser, then season lightly. Vacuum the condenser and backriser to remove debris. Wipe stainless steel surfaces with a soft cloth and approved cleaner. Inspect door seals and legs; tighten fasteners. Regular cleaning stops bacteria, reduces fire risk, lowers energy use, and prevents failure.#@@#Additional Info#@#Southbend’s 4606CC-2TL-LP 60" propane range offers 227,000 BTU, five burners, a 24" griddle, thermostatic controls, stainless steel exterior, two cabinets, 22.5" flue riser with hi-shelf, 6" adjustable legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch liquid propane restaurant range combines high output and precise temperature management to handle continuous service without sacrificing consistency. Professional kitchens gain a single platform that balances heavy-duty cooking capacity with serviceable components for sustained operation.
#@@# Front Burners#@#
Five high-performance burners provide a combined power that supports simultaneous high-heat tasks and gentle simmering. Operators achieve rapid response and consistent flame characteristics across multiple cooking zones, enabling steady production during peak periods.
#@@# Griddle Surface#@#
The 24-inch left griddle features a .500-inch plate thickness that stores heat evenly and reduces cold spots. Chefs obtain predictable sear and flat-top performance for high-volume items while minimizing temperature recovery time between batches.
#@@# Oven Capacity#@#
The oven delivers 132.3 cubic feet of usable volume and a spring-assisted, counterweight door that eases access while maintaining chamber integrity. Kitchens accommodate large sheet pans and multi-rack cooking schedules, sustaining throughput without compromising internal temperature stability.
#@@# Temperature Controls#@#
Thermostatic controls provide repeatable set points for oven and griddle operations with straightforward adjustment. Staff reproduce menu items reliably and reduce product variance that commonly arises from inconsistent heat regulation.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs create a corrosion-resistant platform that aligns with rigorous sanitation protocols. Maintenance crews perform cleaning and service tasks efficiently while the robust shell withstands continuous daily use.
#@@# Venting and Storage#@#
A 22.5-inch flue riser with a hi-shelf and two base cabinets integrate ventilation management and organized supply storage into the footprint.
#@@#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#@#Perform weekly burner and griddle cleaning to prevent carbon buildup and maintain heat transfer. Inspect and tighten gas fittings monthly; apply leak detection solution and correct leaks. Degrease stainless steel surfaces with pH-neutral cleaner and soft cloth. Lubricate door hinges and check spring-assisted counterweight quarterly. Verify thermostat accuracy with a calibrated probe and adjust controls. Replace worn gaskets and damaged legs promptly.