Handle peak service with equipment engineered for continuous commercial operation. This 60-inch liquid propane restaurant range pairs concentrated heat output with broad cooking versatility to maintain consistent throughput during extended shifts. Operators will find robust controls and a stainless steel exterior that sustain daily use in busy kitchens while simplifying cleaning and maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and shut gas supply before cleaning. Soak grates and burners in hot, soapy water; scrub with a non-abrasive pad and rinse. Wipe stainless surfaces with mild detergent, rinse, and dry to prevent corrosion. Degrease the griddle with a commercial degreaser, rinse, and season per manufacturer. Clean oven interior with approved oven cleaner; remove racks and wash separately. Clean backriser and vents to remove grease and prevent fires. Check seals and gas fittings after cleaning.#@@#Additional Info#@#Southbend’s 4606DC-2GL-LP 60" liquid propane range offers 272,000 BTU, five burners, a 24" griddle, standard oven, cabinet base, stainless steel exterior, adjustable legs, backriser, NSF and CSA certifications, and weighs 1,075 pounds.#@@#General Info#@#Description #@#
Handle peak service with equipment engineered for continuous commercial operation. This 60-inch liquid propane restaurant range pairs concentrated heat output with broad cooking versatility to maintain consistent throughput during extended shifts. Operators will find robust controls and a stainless steel exterior that sustain daily use in busy kitchens while simplifying cleaning and maintenance.
#@@# Five High Output Burners#@#
Five manual burners deliver combined high heat to support simultaneous pans and rapid temperature recovery. Chefs gain precise control across front star/sauté and rear pyromax configurations, enabling multizone cooking without compromising heat consistency.
#@@# Left Griddle Section#@#
A 24-inch griddle on the left provides a flat top for direct heat searing, griddling, and sandwich assembly. Staff achieve even conduction across a 1/2-inch plate thickness that holds temperature during continuous service cycles.
#@@# Standard Oven Capacity#@#
A single standard oven offers consistent baking and roasting performance with battery spark ignition for reliable starts. Kitchens can stage sheet pans and full trays while maintaining oven temperature stability under heavy load.
#@@# Durable Stainless Exterior#@#
Full stainless steel front, sides, shelf, and riser resist corrosion and permit aggressive cleaning routines. Maintenance teams reduce downtime because surfaces tolerate frequent sanitizing without degrading appearance.
#@@# Commercial Vent and Shelf#@#
A 22-1/2-inch flue riser with hi-shelf improves thermal management and creates a storage zone for pans and tools. Line cooks benefit from organized staging that keeps essential items within reach without cluttering the work surface.
#@@# Service Ready Design#@#
Adjustable 6-inch legs and a cabinet base simplify installation and allow leveling on uneven floors for stable operation. The unit qualifies for the manufacturer service program and includes a rack, supporting predictable lifecycle maintenance and parts access.
#@@#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 daily and remove debris for consistent heat on the Southbend 4606DC-2GL-LP. Clean the griddle surface after each shift with a scraper and neutral cleaner; season with light oil to prevent corrosion. Vacuum the condenser area weekly and tighten burner valves monthly. Verify pilot ignition and battery spark before service. Test door seals and adjust leg height for level equipment and uniform baking. Run CSA and NSF recommended service checks annually.