Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers industrial power and reliable service for high-volume kitchens, combining six non-clog open burners, a 24" charbroiler, and two convection ovens into one freestanding platform. Operators gain consistent heat distribution, simplified maintenance, and certifications for institutional and commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool. Remove grates and charbroiler plates; soak in warm, soapy water. Scrub burners and oven interiors with non-abrasive cleaner; wipe with damp cloth. Clean flue riser shelf and stainless surfaces with mild detergent; rinse and dry. Vacuum condenser area and vents to remove grease. Inspect seals and burners for wear; replace parts as needed. Reassemble only after all components are dry and gas connections pass leak test.#@@#Additional Info#@#Southbend's 4601AA-2CR-LP 60" liquid propane range delivers 326,000 BTU with six burners, 24" charbroiler, two convection ovens, stainless steel front, sides, shelf, flue riser, adjustable legs, CSA and NSF certified, ideal for high-volume kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers industrial power and reliable service for high-volume kitchens, combining six non-clog open burners, a 24" charbroiler, and two convection ovens into one freestanding platform. Operators gain consistent heat distribution, simplified maintenance, and certifications for institutional and commercial use.
#@@# Six Open Burners#@#
Six manual non-clog burners provide focused heat across the cooktop, enabling simultaneous preparation of multiple pans and reducing hold times. Each burner accommodates standard grates and supports heavy stockpots and sauté pans without performance loss.
#@@# Integrated Charbroiler#@#
A 24" charbroiler on the right side offers radiant heat for searing and char applications, producing grill marks and Maillard reaction control for product consistency. The charbroiler uses the same LP supply, simplifying utility planning and minimizing footprint compared to separate units.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition provide independent temperature zones for baking, roasting, and holding tasks, increasing throughput and menu flexibility. Each oven includes three racks and maintains even thermal profiles critical for batch consistency.
#@@# Rugged Stainless Construction#@#
Stainless steel front, sides, and shelf provide corrosion resistance and simplify sanitation workflows, meeting NSF cleanup expectations. Durable surfaces withstand frequent cleaning and support rigorous food safety protocols.
#@@# Power And Certification#@#
The system produces 326,000 BTU total output, ideal for sustained high-load operations in restaurants, hospitals, universities, and catering facilities. CSA and NSF certifications ensure compliance with commercial safety and sanitation standards required by procurement and facility managers.
#@@#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 weekly and remove debris from ports to maintain consistent flame. Clean charbroiler grates after each service; soak in warm, soapy water and brush with a nonabrasive tool. Degrease stainless steel surfaces with a neutral pH cleaner and soft cloth. Vacuum condenser and vent openings monthly to prevent heat buildup. Verify oven door gaskets and adjustable legs quarterly; replace worn seals and level unit. Follow CSA and NSF cleaning guidance for safety and compliance.