Engineered for continuous service in commercial kitchens, this 60-inch liquid propane restaurant range delivers focused power across a versatile cooktop and oven bank. Designed for operators who require consistent heat distribution and durable construction, it combines four open burners with a wide griddle to handle simultaneous high-volume cooking tasks. Operators will appreciate the thermostatic controls that maintain setpoints under heavy load and the stainless steel exterior that stands up to daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas at the valve before cleaning. Remove grates, crumb drawers, and shelves; soak in warm, soapy water and scrub. Wipe stainless steel with mild detergent, rinse, and dry to prevent corrosion. Clean burners and pilot openings with a soft brush. Degrease griddle and oven interiors with approved cleaners, rinse, and dry. Inspect seals and vents; clear grease from riser and exhaust to reduce fire risk and maintain efficiency.#@@#Additional Info#@#Southbend S60CC-3TR-LP offers 176,000 BTU from a 60" Liquid Propane range with four 28,000 BTU burners and a 36" griddle. It features stainless steel construction, adjustable legs, and NSF/CSA certifications for high-volume foodservice.#@@#General Info#@#Description #@#
Engineered for continuous service in commercial kitchens, this 60-inch liquid propane restaurant range delivers focused power across a versatile cooktop and oven bank. Designed for operators who require consistent heat distribution and durable construction, it combines four open burners with a wide griddle to handle simultaneous high-volume cooking tasks. Operators will appreciate the thermostatic controls that maintain setpoints under heavy load and the stainless steel exterior that stands up to daily use.
#@@# Burners With Griddle.#@#
Four open burners provide direct flame heat rated at 28,000 BTU per burner, enabling fast boil-off and rapid pan recovery for sequential ticket throughput. A 36-inch right griddle with a .500-inch plate thickness offers a continuous flat surface for high-volume searing and short-order production, reducing turnaround time on breakfast and lunch menus.
#@@# Thermostatic Controls.#@#
Thermostatic temperature control maintains stable setpoints across the oven and griddle, minimizing temperature drift during peak service and reducing product loss from overheating. Chefs can reproduce cook profiles with repeatable accuracy, improving consistency across shifts.
#@@# Heavy-Duty Construction.#@#
Stainless steel front, sides, shelf, and 4-inch front rail resist corrosion and clean easily to maintain sanitation standards required by institutional and foodservice operators. Welded cabinet bases and removable cast iron grates simplify service access while extending equipment life in high-use environments.
#@@# Oven Capacity And Access.#@#
Dual cabinet bases house a large oven interior that measures 60.75 inches wide by 34.00 inches deep by 29.75 inches high, supporting multi-sheet pan loading and batch cooking workflows. A 13.50-inch door opening and hinged lower valve panel provide safe access and straightforward maintenance without disassembly.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Refer to the manufacturer manual before service. Clean burners and removable cast iron grates daily; soak grates in warm, soapy water and dry thoroughly before reassembly. Empty crumb drawers and wipe shelf weekly to prevent grease accumulation. Inspect thermostatic controls and gas connections monthly for leaks; tighten fittings and replace worn hoses immediately. Polish stainless steel with approved cleaner and adjust 6" legs to level the range.