Handle high-volume service without compromise. This 60-inch liquid propane restaurant range delivers concentrated heat and task flexibility to support continuous production in busy kitchens. Operators benefit from reliable ignition, robust construction, and service support that aligns with long shifts and heavy throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the unit. Remove grates and wipe burners with a soft brush and mild detergent. Scrape griddle with a metal spatula, degrease, rinse, and season lightly. Vacuum condenser and clean vents to prevent overheating. Clean oven interiors with non-abrasive cleaners; remove racks and wash in warm, soapy water. Inspect seals and burners; replace damaged parts promptly. Regular cleaning prevents contamination, fires, high energy use, and equipment failure.#@@#Additional Info#@#Southbend’s 4606DD-2GL-LP 60" liquid propane range delivers 317,000 BTU with five burners, a 24" griddle, two ovens with spring-assisted doors, stainless steel, 22.5" flue riser, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Handle high-volume service without compromise. This 60-inch liquid propane restaurant range delivers concentrated heat and task flexibility to support continuous production in busy kitchens. Operators benefit from reliable ignition, robust construction, and service support that aligns with long shifts and heavy throughput.
#@@# Top Tier Heat#@#
Delivering 317,000 BTU total output, this range concentrates power where chefs need it most. High BTU capacity supports rapid searing and sustained high-temperature tasks while maintaining consistent flame control across five burners.
#@@# Versatile Cooktop Layout#@#
Configure multiple pots and griddles simultaneously with three front star/sauté burners, two rear pyromax burners, and a 24-inch griddle on the left. This arrangement streamlines multitasking during peak periods and reduces cross-traffic on the line.
#@@# Durable Work Surfaces#@#
Rely on .500-inch plate thickness and stainless steel front, sides, shelf, and backriser to withstand daily commercial use. The thick griddle plate and stainless cladding resist warping and simplify sanitation during end-of-day cleaning.
#@@# Oven Capacity And Access#@#
Utilize two standard ovens with spring-assisted counterweight doors and one rack per oven to handle batch baking and roasting cycles. Battery spark ignition ensures rapid oven light-off and consistent heat recovery between loads.
#@@# Service Ready Design#@#
Install on 6-inch adjustable legs and attach the standard 22.5-inch flue riser with hi-shelf for ventilation integration and added staging space. The freestanding configuration and CSA, cCSAus, and NSF certifications support compliance and flexible placement.
#@@# Ignition And Control#@#
Operate manual controls with standing pilot backup and battery spark for oven ignition to minimize downtime and maintain predictable operation. Manual regulation provides direct tactile feedback for experienced cooks during temperature adjustments.
#@@#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 for debris; remove grates, scrape residue, soak parts in warm soapy water, and air-dry before reassembly. Clean oven interiors weekly with a nonabrasive cleaner and degrease racks separately. Wipe stainless steel exterior after each shift with a soft cloth and pH-neutral cleaner, following the grain. Check gas connections monthly; tighten joints and replace worn hoses. Calibrate the thermostat quarterly and verify flame stability; document adjustments.