Built for continuous service in high-volume kitchens, this 60-inch liquid propane restaurant range delivers consistent heat distribution and substantial output without compromising control. Operators gain six open burners and a 24-inch right griddle to run multiple stations simultaneously while maintaining precise temperatures for sautéing, searing, and griddling.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool fully. Remove grates and crumb drawers; wash in warm, soapy water and rinse. Scrub griddle with a scraper, then apply a mild degreaser and wipe clean. Clean oven interior with a commercial oven cleaner following label directions and rinse thoroughly. Wipe stainless exterior with non-abrasive cleaner and a soft cloth. Inspect seals and thermostatic controls; tighten or replace parts as needed to prevent failures and fires.#@@#Additional Info#@#Southbend S60DC-2TR-LP is a 60" liquid propane range with six 28,000 BTU burners, a 24" griddle, thermostatic controls, one oven, removable grates, a 4" rail, 6" legs, 251,000 BTU total, stainless steel, NSF and CSA listed.#@@#General Info#@#Description #@#
Built for continuous service in high-volume kitchens, this 60-inch liquid propane restaurant range delivers consistent heat distribution and substantial output without compromising control. Operators gain six open burners and a 24-inch right griddle to run multiple stations simultaneously while maintaining precise temperatures for sautéing, searing, and griddling.
#@@# Six Open Burners#@#
Six open burners produce a combined high output that supports rapid turnover across diverse menu items. Removable cast iron grates simplify cleaning and maintain stable pan contact during intense use.
#@@# Right Griddle Plate#@#
A 24-inch griddle with a 1/2" plate thickness provides even surface heat for proteins and breakfast lines, while thermostatic control stabilizes cooking temperatures across the griddle surface. The design minimizes hot spots and reduces product waste.
#@@# Thermostatic Controls#@#
Snap action thermostats deliver repeatable temperature regulation for both the griddle and oven, enabling consistent product results shift after shift. Operators can quickly dial in setpoints and rely on minimal temperature drift under load.
#@@# Standard Oven Capacity#@#
The built-in oven offers baking and roasting capability to complement stovetop production, extending utility without requiring a separate unit. The interior space accepts standard racks and supports cross-utilization of pans to streamline workflow.
#@@# Stainless Steel Construction#@#
Front, sides, shelf, and backriser use stainless steel to resist corrosion and permit routine sanitation protocols common in institutional kitchens. The 4-inch front rail and sturdy fascia maintain alignment under heavy use and simplify exterior cleaning.
#@@# Serviceability Features#@#
Hinged lower valve panel and two crumb drawers provide accessible maintenance points to reduce downtime during service. The design supports quick component inspection and routine cleaning without moving the unit.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for deposits; scrape residues and wash surfaces with a mild alkaline detergent to maintain heat transfer. Clean removable cast iron grates and crumb drawers weekly; soak grates in warm, soapy water, dry, and season with oil to prevent rust. Verify thermostatic controls monthly by cycling temperatures and calibrating against a thermometer. Tighten gas fittings and check for leaks using a soap solution before each shift.