The 60 inch liquid propane restaurant range delivers 204,000 BTU of consistent heat across a combined cooktop and charbroiler surface, enabling heavy production without sacrificing menu precision. Foodservice teams will appreciate the robust construction and service options designed for continuous operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool. Remove grates and charbroiler plates; soak in warm soapy water and scrub. Wipe stainless steel surfaces with mild detergent, rinse, and dry. Clean oven interiors after use with approved degreaser; remove racks and wash separately. Vacuum condenser areas and check burners for clogs; clear debris. Check seals and tighten fittings. Regular cleaning prevents contamination, fire risks, higher energy use, equipment wear, and inspection failures.#@@#Additional Info#@#Southbend's 4606DD-2GR-LP 60" liquid propane range delivers 204,000 BTU with five burners, a 36" charbroiler, two ovens with spring-assisted doors, 6" adjustable legs, stainless steel, 22.5" flue riser with shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
The 60 inch liquid propane restaurant range delivers 204,000 BTU of consistent heat across a combined cooktop and charbroiler surface, enabling heavy production without sacrificing menu precision. Foodservice teams will appreciate the robust construction and service options designed for continuous operation.
Five manual burners deliver concentrated heat across a 37.00 inch cooktop area, allowing simultaneous high-heat searing and low-simmer tasks. Operators gain rapid recovery and reliable output for peak service periods.
A 36 inch charbroiler sits on the right side of the unit, producing char effects and direct radiant heat for proteins and grilled items. Chefs benefit from integrated grilling capacity without a separate appliance footprint.
Two standard ovens provide a combined cubic volume of 132.3 Cu.Ft and include a spring assisted counterweight door for safer, controlled access. Kitchen staff achieve bulk baking and holding with predictable temperature behavior.
Stainless steel front, sides, shelf and a 22.5 inch flue riser create a corrosion resistant shell built for daily cleaning routines. Facilities reduce long term maintenance costs and maintain a professional kitchen aesthetic.
Six inch adjustable legs level the range on uneven floors while lift off wavy grates and non clog burners simplify routine service. Technicians access components quickly, supporting scheduled maintenance and minimizing downtime.
The unit ships with CSA and NSF certifications and a standing pilot ignition for straightforward manual control. Managers gain regulatory compliance and established safety features suited to institutional and commercial environments.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler daily; remove debris and soak grates weekly in warm, soapy water to prevent clogging. Clean stainless steel surfaces with mild detergent and nonabrasive cloth after each shift. Vacuum condenser area and wipe backriser vents monthly to maintain airflow. Verify door springs and counterweights on oven doors quarterly and adjust or replace worn parts. Calibrate thermostat annually and document service per CSA and NSF guidelines.