Built to power high-volume kitchens, this 60-inch liquid propane restaurant range delivers focused heat and dependable output for continuous service demands. Operators will appreciate the combined capacity of four high-performance burners and a 24-inch griddle on the right, producing even searing and simultaneous griddle work without compromise. Installers receive a freestanding unit with thermostatic control that integrates seamlessly into busy line setups and supports consistent cook times across shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane before cleaning. Remove grates and burners; soak in warm, soapy water and scrub with a non-metal brush. Wipe griddle with a stainless scraper, then clean with a mild detergent and dry. Clean oven interior with approved degreaser, rinse thoroughly, and dry. Vacuum condenser and backriser to remove grease and debris. Inspect seals and thermostatic controls; tighten or replace worn parts. Record cleaning dates to meet CSA and NSF inspection standards.#@@#Additional Info#@#Southbend’s 4607CC-2TR-LP 60" liquid propane range offers 208,000 BTU, four Pyromax burners, a 24" griddle, thermostatic controls, stainless steel front, two cabinets, adjustable legs, backriser shelf, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built to power high-volume kitchens, this 60-inch liquid propane restaurant range delivers focused heat and dependable output for continuous service demands. Operators will appreciate the combined capacity of four high-performance burners and a 24-inch griddle on the right, producing even searing and simultaneous griddle work without compromise. Installers receive a freestanding unit with thermostatic control that integrates seamlessly into busy line setups and supports consistent cook times across shifts.
#@@# Burners Performance#@#
Four pyromax burners supply the primary cooking surface with concentrated heat and rapid recovery, enabling chefs to run multiple pots and pans concurrently. Technicians can adjust the flame precisely via thermostatic controls to maintain consistent temperatures during peak periods.
#@@# Right Griddle Plate#@#
A 24-inch griddle on the right side features a 1/2-inch thick plate that ensures even heat distribution and flat top durability for continuous griddle tasks. Staff will efficiently execute pancakes, eggs, and seared proteins while the griddle maintains temperature under sustained loads.
#@@# Substantial Heat Output#@#
The range delivers a total output of 208,000 BTU to accommodate high throughput cooking and heavy pans without temperature drop. Managers can confidently schedule back-to-back services knowing the unit sustains energy for prolonged operation.
#@@# Robust Construction#@#
The stainless steel front, sides, shelf, and backriser present a corrosion-resistant exterior that wipes clean and endures daily use in commercial kitchens. Maintenance crews benefit from durable surfaces that reduce repair frequency and preserve a professional appearance.
#@@# Integrated Storage Base#@#
Two lower cabinets provide secure storage for pans, racks, and service tools, consolidating essential items under the cooking surface for faster access. Chefs streamline prep and service flow by keeping commonly used equipment within arm's reach.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame; clean griddle plate with a scraper and hot water after each service to prevent buildup. Lubricate hinges and adjust door seals monthly to retain thermal efficiency. Descale water lines and inspect thermostatic controls quarterly; calibrate controls when temperature variance exceeds 5°F. Verify ventilation and flue riser clearances and tighten gas fittings with leak-detection solution before daily operation.