Built for continuous service, this 60" liquid propane restaurant range delivers sustained heat and resilience for high-volume kitchens. It offers 246,000 BTU total capacity with four 28,000 BTU open burners and a 36" right-side griddle, enabling simultaneous searing, boiling, and griddle work without reducing throughput. Managers will appreciate the dual-oven setup supporting convection and standard cooking modes for diverse menu production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and cool surfaces. Soak grates and crumb drawers in soapy water; scrub gently. Wipe stainless steel with mild detergent; rinse and dry. Scrape griddle, clean with hot water, and season as directed. Vacuum condenser, vents, and check burners and controls for grease. Reinstall dry parts and reconnect power. Regular cleaning prevents contamination, fires, inefficiency, and failures.#@@#Additional Info#@#Southbend S60AD-3TR-LP is a 60" liquid propane restaurant range delivering 246,000 BTU with four 28,000 BTU open burners, a 36" right griddle, thermostatic controls, convection and standard ovens, stainless steel construction, and NSF certification.#@@#General Info#@#Description #@#
Built for continuous service, this 60" liquid propane restaurant range delivers sustained heat and resilience for high-volume kitchens. It offers 246,000 BTU total capacity with four 28,000 BTU open burners and a 36" right-side griddle, enabling simultaneous searing, boiling, and griddle work without reducing throughput. Managers will appreciate the dual-oven setup supporting convection and standard cooking modes for diverse menu production.
#@@# Open Burners#@#
Four 28,000 BTU open burners ensure rapid boiling and intense searing. Chefs can manage multiple pans, while removable cast iron grates simplify cleaning.
#@@# Right Griddle#@#
The 36" griddle with a .500" (1/2") plate ensures even heat for high-volume items. Thermostatic controls maintain consistent temperatures, reducing variation during peak service.
#@@# Dual Oven System#@#
A convection oven and a standard oven expand roasting, proofing, and baking capacity. Snap-action thermostats ensure precise temperature control.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf resist corrosion and allow easy cleaning. A 22.5" stainless flue riser and 4" front rail integrate seamlessly into busy kitchens.
#@@# Service Access#@#
Hinged valve panels and crumb drawers provide quick access to service points and debris containment. Three racks and an accessible shelf allow fast reconfiguration.
#@@# Mobility And Leveling#@#
Six-inch adjustable legs ensure stability on uneven floors. Freestanding installation supports flexible placement in line or island setups.
Technical specifications include liquid propane power, thermostatic controls, 246,000 BTU output, 60.75" width, 59.5" height, 42.25" depth, weight of 1,075 pounds, NSF and CSA certifications, and three oven racks. Ideal for hospitals, universities, large restaurants, and hospitality operations, this unit meets continuous production demands and regulatory standards.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily for debris and remove cast iron grates to clean with warm, soapy water. Degrease the 36" griddle after each service using a griddle scraper, then apply a light oil coat when cool to prevent corrosion. Empty crumb drawers and wipe the shelf weekly. Verify thermostatic controls calibrate monthly and adjust per manufacturer specifications. Clean condenser and vent paths on the backriser quarterly. Tighten fittings and confirm gas connections for leaks after maintenance.