Stop sacrificing throughput for control. This 60" liquid propane restaurant range offers precise thermostatic regulation across five burners and a 24" griddle, delivering 272,000 BTU for high-volume service without compromising consistency. Durable stainless-steel construction and a full-width flue riser with hi-shelf provide a reliable platform for restaurants, hospitals, universities, and large foodservice operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and close the LP supply. Remove grates and the griddle plate; soak in warm, soapy water. Wipe burners, ports, and stainless surfaces with a non-abrasive cleaner and soft cloth. Clean oven interior with a mild degreaser; remove the single rack and dry before reinstalling. Vacuum the 22.5" flue riser and condenser areas to remove debris. Inspect seals and 6" legs for wear. Reconnect power and test thermostatic controls.#@@#Additional Info#@#Southbend's 4606DC-2TL-LP 60" liquid propane range offers 272,000 BTU, five burners, 24" griddle, oven, cabinet base, stainless steel build, adjustable legs, certifications, and commercial kitchen eligibility.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" liquid propane restaurant range offers precise thermostatic regulation across five burners and a 24" griddle, delivering 272,000 BTU for high-volume service without compromising consistency. Durable stainless-steel construction and a full-width flue riser with hi-shelf provide a reliable platform for restaurants, hospitals, universities, and large foodservice operations.
#@@# Five Burners#@#
Front-mounted design features three star/sauté burners and two pyromax burners, maximizing cooktop capacity. Targeted heat distribution supports simultaneous boiling, searing, and sautéing, reducing batch times and streamlining workflow.
#@@# Left Griddle#@#
The 24" griddle on the left side offers a flat-top surface for high-volume items and delicate proteins. Thermostatic control ensures consistent sear quality and minimizes product variance during peak service.
#@@# Thermostatic Controls#@#
Individual thermostatic regulation provides accurate temperature settings for cooktop and oven functions. Chefs achieve repeatable results and reduce scrap rates by stabilizing thermal inputs for pans and griddle plates.
#@@# Standard Oven#@#
The oven features battery spark ignition and a spring-assisted, counterweight door for easy operation. Its 132.3 cubic feet interior and 13" oven bottom depth accommodate full-size sheet pans for roasting, holding, and baking.
#@@# Stainless Construction#@#
Stainless-steel front, sides, shelf, and riser resist corrosion and meet NSF standards. Cleaning cycles are faster, and surface longevity improves, lowering maintenance costs for institutional operators.
#@@# Service-Oriented Design#@#
The flue riser with integrated shelf, adjustable six-inch legs, and included rack enhances ergonomic workflow and installation flexibility. This unit is eligible for the manufacturer's Service First program, offering prioritized maintenance and minimizing downtime.
#@@#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 and griddle daily; remove debris and soak cast components in warm, soapy water to prevent clogging and maintain heat transfer. Clean stainless steel exterior with a nonabrasive cleaner and soft cloth; rinse and dry to avoid streaks. Vacuum condenser and vent passages weekly to sustain airflow through the 22.5" flue riser. Verify thermostatic controls and standing pilot function monthly and replace worn gaskets. Lubricate hinges and check 6" adjustable legs for level.