Stop sacrificing throughput for consistency. This countertop griddle delivers concentrated heat across a 60-inch cooking surface, enabling kitchens to maintain steady output during peak service while ensuring even sear and temperature control. Operators benefit from predictable performance from a unit designed for continuous use in demanding food service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas supply. Scrape debris from a cooled 1" polished steel plate, then wipe with warm water and mild detergent using a soft cloth. Rinse and dry thoroughly. Clean grease troughs and grease drawer daily to prevent fires. Inspect and clean burners and pilot area monthly; remove obstructions. Vacuum exterior coils and wipe stainless steel with non-abrasive cleaner to improve efficiency and reduce utility costs. Record cleaning and inspection dates for CSA and NSF compliance.#@@#Additional Info#@#Southbend's HDG-60-M-LP 60" liquid propane griddle delivers 100,000 BTU over a 60" x 24" surface with a 1" steel plate, manual controls, battery ignition, stainless steel exterior, five burners, and 4" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This countertop griddle delivers concentrated heat across a 60-inch cooking surface, enabling kitchens to maintain steady output during peak service while ensuring even sear and temperature control. Operators benefit from predictable performance from a unit designed for continuous use in demanding food service environments.
#@@# Thick Steel Plate#@#
A 1-inch polished steel plate transfers and retains heat for uniform cooking across the entire surface. Chefs achieve consistent browning and reduced cold spots, improving yield control and minimizing time spent compensating for uneven heat.
#@@# Robust Heat Output#@#
Delivers 100,000 BTU via liquid propane to support high-volume production without power cycling. Teams can operate multiple stations concurrently and sustain heavy-duty workloads while maintaining target cook times.
#@@# Five Burner Design#@#
Five independently controlled burners allow zoned temperature management for varied menu items on a single plate. Line cooks can sear, hold, and finish concurrently, increasing throughput and freeing oven capacity.
#@@# Manual Controls#@#
Manual control knobs provide direct, tactile adjustment for immediate response to chef input. Staff can react to workflow changes without navigating complex menus, reducing training time and errors.
#@@# Stainless Exterior#@#
Stainless steel front, sides, and adjustable legs withstand daily cleaning protocols and resist corrosion in commercial kitchens. Facilities maintain sanitation standards and lower long-term refurbishment costs.
#@@# Certified Compliance#@#
Meets CSA and NSF certifications, ensuring adherence to regulatory and safety standards for commercial equipment. Purchasing teams receive documentation suitable for inspections and institutional procurement.
Dimensions and serviceability align with kitchen planning needs, featuring a 60-inch width and 24-inch cooking depth that fit standard countertop layouts.
#@@#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 the griddle daily for grease buildup and scrape the 1" plate after each shift to prevent carbon accumulation. Degrease with a high-flash solvent approved for commercial kitchens; rinse and dry thoroughly. Verify manual controls and battery spark ignition operate before service; tighten burner fittings and check for leaks using a soap solution. Polish stainless steel surfaces with an appropriate cleaner and inspect gaskets and legs for wear.