Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers concentrated thermal power across a versatile work surface while maintaining precise thermostatic regulation for consistent cooking results. Restaurants, institutions, and high-volume kitchens will gain a robust platform engineered for continuous service and simplified maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Southbend S60DD-4TR-LP before cleaning. Remove racks and grates; soak in warm, soapy water. Use mild detergent and a non-abrasive cloth for stainless steel. Scrape the griddle and wash with cleaner per guidelines. Clean crumb drawers and vents; vacuum the condenser area. Rinse and dry all parts thoroughly. Reassemble when dry and reconnect gas per CSA and local codes. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend S60DD-4TR-LP is a 60" liquid propane range with 190,000 BTU output, two 28,000 BTU burners, a 48" griddle, thermostatic controls, two standard ovens, a .500" griddle plate, stainless steel exterior, 6" legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers concentrated thermal power across a versatile work surface while maintaining precise thermostatic regulation for consistent cooking results. Restaurants, institutions, and high-volume kitchens will gain a robust platform engineered for continuous service and simplified maintenance.
#@@# Open Burners#@#
Two open burners supply 28,000 BTU each, providing rapid flame response and ample heat for sautéing, boiling, and searing multiple pans concurrently. Operators gain aggressive output that reduces cook time and supports back-to-back ticket fulfillment.
#@@# Right Griddle#@#
A 48-inch griddle on the right side offers a continuous .500-inch plate for even heat distribution and griddle cooking at scale. Chefs receive a large flat-top area that handles high-volume items such as eggs, burgers, and sandwiches with consistent surface temperature.
#@@# Thermostatic Controls#@#
Integrated thermostatic controls regulate oven temperature and griddle heat through snap-action thermostats for repeatable results. Kitchen staff achieve predictable cook cycles, lowering product variance across shifts and preserving menu quality.
#@@# Dual Ovens#@#
Two standard ovens provide independent cooking chambers, each shipped with one rack and 15.50-inch door openings for easy access. Culinary teams can roast and bake separate items simultaneously, increasing scheduling flexibility and reducing cross-contamination risk.
#@@# Service-Friendly Design#@#
Removable cast iron grates, a hinged lower valve panel, and two front crumb drawers simplify daily cleaning and maintenance tasks. Maintenance crews will spend less time on tear-down, decreasing downtime and preserving production capacity.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and 4-inch front rail resist corrosion and enable frequent sanitization in high-use environments.
#@@#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 for debris; remove charred residue with a brass brush and scrape griddle while warm, finishing with a damp cloth. Clean oven interiors weekly, loosening baked-on soils with a commercial cleaner, then rinse. Degrease stainless steel surfaces with a neutral pH cleaner and polish in the grain direction. Verify thermostatic controls and flame height monthly; tighten fittings and check for leaks with soap solution. Level unit and adjust 6" legs quarterly.