Serve consistent, high-output cooking power without compromise. This 60-inch liquid propane range delivers a total output of 204,000 BTU and integrates a 36-inch charbroiler to support high-volume searing alongside four non-clog burners for continuous top-of-line performance. Operators benefit from robust construction and straightforward controls that streamline service in restaurants, schools, hospitals, and hospitality kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LPG supply. Remove grates; clean with degreaser and hot water. Scrub charbroiler surfaces to remove carbon. Wipe stainless steel exterior with non-abrasive cleaner; rinse and dry. Vacuum debris from oven bottom; clean oven cavity with oven-safe cleaner. Wipe door seals and hinges. Clean flue riser shelf and vent openings to prevent grease buildup. Check burners and standing pilots; clear ports with a soft wire.#@@#Additional Info#@#Southbend's 60" liquid propane range offers 204,000 BTU with four burners, a 36" charbroiler, 1 oven, and two cabinets; stainless steel, 6" adjustable legs, 22.5" flue riser with shelf, CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Serve consistent, high-output cooking power without compromise. This 60-inch liquid propane range delivers a total output of 204,000 BTU and integrates a 36-inch charbroiler to support high-volume searing alongside four non-clog burners for continuous top-of-line performance. Operators benefit from robust construction and straightforward controls that streamline service in restaurants, schools, hospitals, and hospitality kitchens.
#@@# Burners That Perform#@#
Four non-clog burners supply high heat and maintain flame stability under continuous use, enabling multiple pots and pans to be used simultaneously. Technicians will appreciate the straightforward manual control for repeatable cook times and simplified field servicing.
#@@# Charbroiler Capacity#@#
A 36-inch charbroiler sits on the right side to handle grilling and char searing while keeping the cooktop available for other tasks. Staff can sear proteins at scale without sacrificing station throughput.
#@@# Heavy Duty Surface#@#
Wavy grates and a 37-inch cooktop provide even heat distribution and a large contact area for pans and griddles. Chefs achieve predictable browning and consistent pan temperature across heavy-use shifts.
#@@# Oven And Storage#@#
A standard oven with a spring-assisted counterweight door offers a 13-inch oven bottom and one rack, delivering reliable baking and holding for secondary production. Two cabinets provide accessible storage and maintain organized staging at the range base.
#@@# Durable Construction#@#
The stainless steel front, sides, shelf, and a 22.5-inch flue riser with a hi-shelf create a corrosion-resistant exterior and a practical back riser for ventilation and staging. Maintenance crews will find easier cleaning and sustained appearance in busy kitchens.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and clear debris from grates for consistent flame. Clean charbroiler grates and underside after each service with a stiff brush and high-temp degreaser. Wipe stainless steel surfaces with a damp cloth and mild detergent, then dry to prevent spots. Verify gas connections and pilot operation weekly, adjusting flame settings per manufacturer guidelines. Level the unit and check 6" adjustable legs monthly for proper ventilation and oven sealing.