Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range combines high heat output and versatile cooking surfaces to keep busy kitchens moving while maintaining precise temperature control. Operators gain consistent, repeatable results across sautéing, broiling, and baking tasks, supported by durable stainless-steel construction and commercial certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug units before cleaning. Remove grates and charbroiler plates; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe exterior stainless steel with mild detergent and soft cloth; rinse and dry. Clean burners and ports with a brush; clear debris to prevent clogging. Vacuum condenser coils and wipe vents to improve efficiency and reduce fire risk. Inspect seals and controls; tighten or replace worn parts. Record cleaning dates to support CSA and NSF compliance.#@@#Additional Info#@#Southbend's 4601AA-2CL-LP 60" liquid propane range offers 326,000 BTU, six burners, a 24" charbroiler, two convection ovens, stainless steel exterior, and is CSA and NSF certified. It's designed for high-volume kitchens and weighs 1,075 pounds.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range combines high heat output and versatile cooking surfaces to keep busy kitchens moving while maintaining precise temperature control. Operators gain consistent, repeatable results across sautéing, broiling, and baking tasks, supported by durable stainless-steel construction and commercial certifications.
#@@# Six Open Burners#@#
Six non-clog burners deliver focused heat across the cooktop, producing rapid boil and sear capability for multiple pans at once. Chefs maintain consistent simmer and high-heat performance during sustained service, reducing turnaround time on high-volume orders.
#@@# Left Charbroiler Section#@#
A 24-inch charbroiler on the left provides direct radiant heat for grilling proteins and achieving desirable char marks. Kitchen staff adjust placement and timing to control doneness without reconfiguring the main cooktop, improving workflow for mixed-application stations.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition offer simultaneous baking and roasting with even air circulation. Each oven ships with three racks, enabling layered cooking and greater batch capacity while maintaining uniform results across pans.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf provide corrosion resistance and withstand heavy daily use in institutional settings. Service teams appreciate the rugged build that tolerates rigorous cleaning cycles and the physical demands of commercial kitchens.
#@@# Precise Control System#@#
Manual controls and standing pilot systems give technicians straightforward service and predictable operation for long shifts. Staff members adjust heat quickly without complex interfaces, shortening training time and minimizing user error.
#@@# Service Eligibility and Safety#@#
CSA and NSF certifications validate compliance with safety and sanitation standards for institutional foodservice 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 daily and clear debris to prevent clogging. Soak grates in warm, soapy water weekly, then dry before reassembly. Clean charbroiler surfaces after each shift with a stainless-safe degreaser and a nonabrasive pad. Vacuum condenser and flue riser monthly for airflow and 326,000 BTU efficiency. Verify pilot and spark ignition operation; replace batteries and worn igniters as needed. Lubricate hinges and control shafts quarterly.