Stop trading durability for capacity. This 60-inch liquid propane restaurant range delivers focused power across a varied cookline, combining charbroiler performance with a spacious oven and storage to support continuous service in high-demand environments. Designed for professional kitchens since 1998, this unit provides consistent heat distribution and serviceable construction that kitchen managers rely on.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply before cleaning. Remove grates and charbroiler plates; soak in hot soapy water and scrub with a non-abrasive brush. Wipe stainless steel surfaces with mild detergent, rinse, and dry to prevent corrosion. Clean oven interior with an approved oven cleaner; remove racks and wash separately. Clear grease from backriser, flue riser shelf, and vent to reduce fire risk. Inspect and clean condenser and burners regularly to maintain efficiency and prevent breakdowns.#@@#Additional Info#@#Southbend's 4606DC-2GR-LP 60" liquid propane range delivers 204,000 BTU with five burners, a 36" charbroiler, stainless steel exterior, flue riser with shelf, one oven, cabinet base, spring-assisted door, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop trading durability for capacity. This 60-inch liquid propane restaurant range delivers focused power across a varied cookline, combining charbroiler performance with a spacious oven and storage to support continuous service in high-demand environments. Designed for professional kitchens since 1998, this unit provides consistent heat distribution and serviceable construction that kitchen managers rely on.
#@@# Cooktop Power#@#
Delivering 204,000 BTU total output, the cooktop features five manual burners and a 36-inch charbroiler in a single footprint to support simultaneous high-heat tasks. Operators achieve rapid searing and sustained boil rates while technicians access simple manual controls for quick adjustments.
#@@# Charbroiler Integration#@#
Position the charbroiler on the right flank to create a dedicated grilling zone without adding separate equipment, preserving counter space and simplifying workflow. Grates resist clogging and transfer intense direct heat for consistent marks and flavor.
#@@# Oven Capacity#@#
Utilize the standard oven with a 13-inch oven bottom and one rack to handle roasting, baking, or holding tasks during peak service cycles. Spring-assisted, counterweight door action minimizes staff strain and improves cycle speed under frequent use.
#@@# Serviceable Construction#@#
Specify stainless steel for the front, sides, shelf, and a 22.5-inch flue riser to ensure corrosion resistance and straightforward sanitation during nightly clean down. Technicians can access lift-off components and standard fittings to reduce downtime and simplify preventive maintenance.
#@@# Stability and Leveling#@#
Install on 6-inch adjustable legs to achieve level operation on uneven floors and maintain safe cooking heights for staff across shifts. Stable support reduces vibration and preserves alignment of burners, grates, and oven door seals over long service life.
#@@#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 clear debris from wavy grates to maintain consistent heat. Drain and clean grease trays on the 36" charbroiler after each shift to prevent buildup. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth; rinse and dry to avoid streaks. Verify 6" adjustable legs remain level and tighten fasteners quarterly. Replace worn gaskets and check standing pilot ignition monthly. Follow CSA and NSF guidelines for safety and sanitation.