Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers focused power across a versatile cookline footprint while maintaining serviceability and space efficiency for high-volume kitchens. Operators gain a total output of 204,000 BTU with dedicated charbroiler capacity and two ovens to handle simultaneous cooking, searing, and baking workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas valve. Remove grates and charbroiler plates. Scrape loose debris, then wipe surfaces with a mild detergent and warm water. Clean oven interiors with non-abrasive cleaner; scrub racks separately and dry. Vacuum condenser and backriser vents to remove grease buildup. Inspect seals and pilot for soot; replace worn seals. Rinse, dry, and reassemble. Perform weekly deep clean to prevent fires, reduce bacteria, lower energy use, and avoid breakdowns.#@@#Additional Info#@#Southbend's 4606DD-2RR-LP 60" liquid propane range delivers 204,000 BTU with five burners, a 36" charbroiler, two ovens with spring-assisted doors, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers focused power across a versatile cookline footprint while maintaining serviceability and space efficiency for high-volume kitchens. Operators gain a total output of 204,000 BTU with dedicated charbroiler capacity and two ovens to handle simultaneous cooking, searing, and baking workflows.
#@@# High Heat Output#@#
Deliver 204,000 BTU total heat to manage continuous service periods in busy kitchens. Chefs rely on concentrated thermal power to reduce cook times and maintain consistent results across multiple pans and griddles.
#@@# Charbroiler Section#@#
Include a 36-inch charbroiler on the right side to provide direct radiant searing and char marks for proteins and vegetables. Stationed heat control allows staff to switch from high-temperature searing to lower char settings without needing to transfer equipment.
#@@# Burner Configuration#@#
Offer five non-clog open burners with wavy grates that stabilize cookware and promote even flame distribution. Front-access controls provide tactile manual regulation for precise simmering, boiling, and rapid temperature adjustments.
#@@# Oven Capacity#@#
Provide two standard ovens with spring-assisted, counterweight doors and a combined volume of 132.3 cubic feet to expand batch baking and sheet pan throughput. Internal rack support and one supplied rack allow for staged cooking while maintaining oven integrity under frequent door cycles.
#@@# Durable Construction#@#
Construct the front, sides, shelf, and flue riser from stainless steel for corrosion resistance and simplified sanitation routines. Mount the range on 6-inch adjustable legs to ensure level operation on uneven floors and reduce stress on connections.
#@@# Venting and Serviceability#@#
Integrate a 22.5-inch flue riser with a high shelf to manage heat and capture cooking effluent while providing an accessory storage surface.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler daily; remove debris and clean with a brush to maintain even heat distribution. Flush grease troughs and empty drip pans after each shift to prevent fires. Lubricate hinge points and adjust the spring-assisted oven doors monthly for smooth operation. Verify gas connections and test standing pilot ignition weekly; replace worn seals on the oven and cabinets promptly. Clean stainless steel with a nonabrasive cleaner and polish to resist corrosion.