Built for high-volume kitchens prioritizing consistent output and durability, this 60" liquid propane restaurant range delivers focused heat and versatile cooking surfaces on a 204,000 BTU platform. Designed for multiple simultaneous tasks, it combines four non-clog burners, a 36" charbroiler, a standard oven, and a cabinet to streamline workflow while ensuring food safety compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let surfaces cool. Soak grates and charbroiler parts in soapy water; scrub with a non-abrasive pad. Wipe stainless steel with mild detergent and soft cloth, following the grain. Clean burner ports with a soft brush, dry before reassembly. Vacuum condenser, vent riser, and remove grease from oven cavity and flue shelf. Ensure parts are dry and seals intact before reconnecting power and fuel.#@@#Additional Info#@#Southbend 4606DC-2TR-LP 60" liquid propane range delivers 204,000 BTU with five burners, 36" charbroiler, thermostatic controls, oven, cabinet base, stainless steel front, back riser, adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for high-volume kitchens prioritizing consistent output and durability, this 60" liquid propane restaurant range delivers focused heat and versatile cooking surfaces on a 204,000 BTU platform. Designed for multiple simultaneous tasks, it combines four non-clog burners, a 36" charbroiler, a standard oven, and a cabinet to streamline workflow while ensuring food safety compliance.
#@@# Non-Clog Burners#@#
Four non-clog burners ensure uninterrupted service in continuous production environments, minimizing downtime from blockages. Each burner provides stable heat for heavy pots and pans, ensuring predictable simmering and rapid boiling when speed is essential.
#@@# Right-Side Charbroiler#@#
The 36" charbroiler on the right provides direct radiant heat for searing proteins and creating char marks, ideal for high-heat menu items. Its integration into the range layout centralizes hot-top and broiling operations, reducing cross-traffic.
#@@# Thermostatic Controls#@#
Thermostatic controls maintain set temperatures for broiler and oven functions, ensuring consistent product quality over long service periods. Operators achieve repeatable cooking cycles and reduced variance between shifts.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation in commercial kitchens. The durable exterior withstands daily wear while maintaining a professional appearance.
#@@# Integrated Oven And Cabinet#@#
A standard oven and adjacent cabinet enhance cooking versatility and storage, consolidating baking, roasting, and holding tasks. The cabinet organizes pans and supplies, improving efficiency.
#@@# Adjustable Legs And Venting#@#
Six-inch adjustable legs ensure precise leveling on uneven floors for safe operation, while the 22-1/2" flue riser with hi-shelf directs combustion products away from the work area. These features support stable and compliant installation.
#@@#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 pilot assemblies weekly for soot or debris, clearing obstructions with a soft brush for ignition; clean grates after each service by soaking in soapy water and scraping residue with a nylon pad; wipe stainless steel surfaces daily with a damp cloth and detergent, then buff dry; vacuum condenser areas monthly to remove grease; check thermostatic controls, door seals, and legs regularly; follow maintenance guidelines.