Built to sustain continuous service in demanding kitchens, this liquid propane restaurant range delivers concentrated heat output and versatile cooking capacity. Operators will enjoy consistent surface temperatures and two spacious convection ovens that support high throughput without sacrificing control. Designed for professional kitchens since 1998, this unit accommodates intensive schedules while simplifying maintenance and service logistics.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off fuel supply. Scrape griddle and wipe burners daily with a mild degreaser and a soft cloth. Remove oven racks and clean with warm, soapy water; scrub ovens with a non-abrasive cleaner, rinse, and dry. Clean grease traps and vents weekly to reduce fire risk. Vacuum condenser coils and check seals monthly to improve efficiency and avoid breakdowns. Record inspections to meet CSA and health rules.#@@#Additional Info#@#Southbend's 4601AA-2TL-LP 60.75" liquid propane range delivers 310,000 BTU with two burners and a 24" griddle.#@@#General Info#@#Description #@#
Built to sustain continuous service in demanding kitchens, this liquid propane restaurant range delivers concentrated heat output and versatile cooking capacity. Operators will enjoy consistent surface temperatures and two spacious convection ovens that support high throughput without sacrificing control. Designed for professional kitchens since 1998, this unit accommodates intensive schedules while simplifying maintenance and service logistics.
#@@# Burners And Grates#@#
Six non-clog burners provide concentrated flame control across the cooktop for simultaneous high-heat tasks. Operators gain consistent boil and sear performance, and the standard grates allow for rapid repositioning of pots and pans during peak periods.
#@@# Left Griddle Section#@#
A 24-inch griddle on the left side handles flattop tasks and contact cooking for eggs, sandwiches, and sautéed items. Chefs benefit from precise thermostatic control on the griddle surface, reducing rework and enhancing batch consistency.
#@@# Oven Configuration#@#
Two convection ovens feature battery spark ignition and come with three racks each to expand holding and production capacity. Kitchen staff can roast, bake, or hold multiple trays with reliable heat distribution and simplified rack management.
#@@# Construction And Support#@#
Full stainless steel front, sides, and shelf provide durable corrosion resistance and simplify cleaning routines in busy operations. Facilities managers will appreciate the 6-inch adjustable legs for leveling on uneven floors and the inclusion in the vendor service program for planned maintenance.
#@@# Power And Efficiency#@#
Total input registers at 310,000 BTU fueled by liquid propane, delivering rapid response and recovery during continuous use. Culinary teams will experience fast recovery between batches and stable temperatures across the range for predictable cook cycles.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove debris and verify flame patterns to ensure complete combustion. Clean stainless surfaces with warm water and mild detergent, then dry to prevent corrosion. Detach grates and soak in degreasing solution; scrub with nonabrasive pads. Flush oven interiors and check door seals for gaps; tighten hinges and replace damaged gaskets. Calibrate thermostats quarterly and log readings. Schedule CSA-certified technician service annually.