Equip your kitchen with a liquid propane restaurant range designed for continuous production and precise control. This unit enables simultaneous high-volume cooking without compromising consistency. Since 1998, it has paired durable construction with targeted performance for culinary operations that require reliable output.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply before cleaning. Remove grates, burner caps, and racks; soak in hot water with detergent. Scrub griddles with a non-abrasive pad and food-safe cleaner; rinse and dry. Vacuum condenser and backriser vents to remove grease. Wipe stainless steel surfaces with mild detergent, then polish. Inspect seals and pilot assemblies; replace worn parts. Clean weekly to reduce bacteria, lower fire risk, cut energy use, and extend equipment life.#@@#Additional Info#@#Southbend’s 4601AA-2RR-LP 60" liquid propane range offers 295,500 BTU with six burners, a right-side griddle/broiler, and two convection ovens; stainless steel, adjustable legs, and NSF/CSA certifications ensure reliable performance.#@@#General Info#@#Description #@#
Equip your kitchen with a liquid propane restaurant range designed for continuous production and precise control. This unit enables simultaneous high-volume cooking without compromising consistency. Since 1998, it has paired durable construction with targeted performance for culinary operations that require reliable output.
Install a raised griddle broiler on the right side for direct contact cooking and finishing tasks. Staff can sear, char, and broil without relocating pans, streamlining workflow and shortening service cycles.
Include convection ovens with battery spark ignition to expand cooking capacity and temperature consistency. Operators will roast and bake larger volumes while maintaining even heat distribution and repeatable results.
Specify stainless steel front, sides, and hi-shelf for corrosion resistance and simplified cleaning routines. Maintenance teams will spend less time on surface care while preserving a professional kitchen appearance.
Rely on a total input to sustain heavy throughput for back-to-back service periods. Kitchens that demand rapid boil times and high sear rates will experience fewer bottlenecks during peak hours.
Install the freestanding range with 6 inch adjustable legs and a 22-1/2 inch flue riser that includes a shelf for ventilation and storage integration. Facility managers will adapt the unit to uneven floors and utilize the riser shelf for staging tools or pans.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear carbon deposits with a brass brush for 6-burner efficiency. Clean the griddle surface after each shift with a scraper and warm water, then apply light food-grade oil to prevent corrosion. Degrease stainless steel front, sides, and shelf with a pH-neutral cleaner; rinse and dry to avoid streaks. Verify pilot and battery spark ignition function monthly and replace batteries as needed. Check convection oven door seals and adjust legs for level operation.