Stop sacrificing output for control. This 60-inch liquid propane restaurant range delivers focused power and consistent results for high-volume kitchens, supplying 211,000 BTU to handle simultaneous cookline demands. Operators benefit from durable stainless surfaces and manual controls that simplify operation and maintenance while supporting continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas lines and shut off supply before cleaning. Scrape griddle and burner debris with a non-metallic scraper, then wipe surfaces with a mild degreaser and warm water. Remove grates, racks, crumb drawers and soak in hot, soapy water; scrub and rinse. Clean condenser coils and vent riser to improve efficiency and reduce fire risk. Inspect seals and knobs; tighten or replace as needed. Dry all parts thoroughly before reconnecting gas and testing.#@@#Additional Info#@#Southbend S60DC-3GR-LP 60" liquid propane range delivers 211,000 BTU with six burners, a 36" griddle, standard oven, cabinet base, removable grates, snap-action thermostat, 4" front rail, 6" adjustable legs, stainless steel, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60-inch liquid propane restaurant range delivers focused power and consistent results for high-volume kitchens, supplying 211,000 BTU to handle simultaneous cookline demands. Operators benefit from durable stainless surfaces and manual controls that simplify operation and maintenance while supporting continuous service.
#@@# Burners Performance#@#
Six open burners produce immediate heat with an individual 28,000 BTU rating for rapid boiling and searing capability. Chefs can run multiple pots and pans at controlled intensities to meet peak service demands without reassigning stations.
#@@# Right Griddle Efficiency#@#
A 36-inch griddle placed on the right side features a .500-inch plate thickness for even heat distribution and reliable surface durability. Staff achieve uniform griddle results across full pans, reducing scrap and improving throughput.
#@@# Oven Capacity#@#
A standard oven under the rangetop provides additional cooking volume for roasting, holding, or baking during peak periods. Personnel can stage large batches without relocating products to separate equipment.
#@@# Construction Durability#@#
Stainless steel front, sides, and high shelf offer corrosion resistance and simplify daily sanitation routines. The removable cast iron grates and hinged lower valve panel expedite service tasks and reduce downtime for cleaning.
#@@# Stability and Serviceability#@#
Six-inch adjustable legs and a hinged lower valve panel support leveling on uneven floors and grant quick access to service components. Technicians can perform maintenance with fewer disassemblies, shortening repair intervals.
#@@# Safety and Compliance#@#
Units carry cCSAus, CSA Flame, CSA Star, and NSF listings, meeting regulatory expectations for commercial kitchens. Operators receive documented compliance that assists with inspections and procurement approval.
#@@#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 burners and griddle daily; remove debris to prevent flare-ups and maintain heat transfer. Clean stainless steel surfaces with mild detergent and soft cloth; rinse and dry to avoid spots. Degrease oven cavity and crumb drawers weekly; discard waste per local codes. Check manual controls and thermostat for accuracy; tighten connections and replace worn gaskets. Level unit on 6" adjustable legs and verify gas fittings for leaks using an approved solution.