Built for continuous service, this 60" liquid propane restaurant range delivers powerful output across a versatile cooking surface and oven package to meet demanding workflows. Configurations include three star/sauté burners at the front, two pyromax burners at the rear, and a raised griddle/broiler section for simultaneous high-heat and flat-top cooking with consistent temperature control across the 257,500 BTU platform.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range before cleaning; let surfaces cool. Remove grates and griddle plate; scrub with degreaser and non-abrasive pad, rinse, and dry. Wipe burner tops, pilot areas, and knobs with mild detergent; avoid soaking ignition parts. Clean oven with stainless-compatible cleaner; wash rack separately. Clear debris from vents. Inspect seals and hinges; tighten or replace parts. Reinstall dry components and reconnect power.#@@#Additional Info#@#The Southbend 4606DC-2RR-LP 60" LP Range delivers 257,500 BTU with five burners, a griddle/broiler, one oven, cabinet base, flue riser, spring-assisted door, stainless steel build, adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built for continuous service, this 60" liquid propane restaurant range delivers powerful output across a versatile cooking surface and oven package to meet demanding workflows. Configurations include three star/sauté burners at the front, two pyromax burners at the rear, and a raised griddle/broiler section for simultaneous high-heat and flat-top cooking with consistent temperature control across the 257,500 BTU platform.
#@@# Front Star Burners#@#
Front star/sauté burners provide high heat for rapid searing and pan work, allowing chefs to stage multiple pans efficiently. The layout places intensive tasks at the front for ergonomic access and faster cycles.
#@@# Rear Pyromax Burners#@#
Rear pyromax burners deliver sustained output for stockpots and simmering applications, stabilizing temperatures under heavy loads. Heat distribution reduces interference with front cooking operations.
#@@# Raised Griddle Broiler#@#
The raised griddle and broiler section combines flat-top cooking with broiling, enabling transitions between pancakes, proteins, and char finishes without extra equipment. The .500" thick griddle ensures durable heat retention and even cooking.
#@@# Standard Oven Capacity#@#
A standard oven with battery spark ignition supports batch baking and holding tasks while the cooktop remains active, increasing throughput without sacrificing control. The oven features a spring-assisted door and includes one rack for sheet pans and trays.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and 22.5" flue riser with hi-shelf ensure corrosion resistance and easy sanitation for high-turnover kitchens. Materials simplify cleaning and maintain a professional appearance.
#@@# Service And Installation#@#
The unit is designed for freestanding placement and features adjustable legs to ensure stability on uneven surfaces. It is eligible for the manufacturer’s Service First program, which prioritizes maintenance support.
#@@#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#@#Maintain the Southbend 4606DC-2RR-LP range by cleaning the stainless steel exterior daily with mild detergent; remove grease from the 37" cooktop and .500" griddle with a scraper and soapy water; inspect gas connections, pilot, and ignition monthly; clean burner ports and check flame pattern; clean the oven cavity, rack, and door; clear the flue riser; adjust legs; verify 257,500 BTU output; replace seals; enroll in Service First.