Stop sacrificing throughput for control. This restaurant range delivers powerful, controllable heat and integrated griddle capacity, enabling teams to produce consistent plates without workflow interruptions. Operators achieve sustained service across backline stations while maintaining precise temperatures for varied menu items.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply and let surfaces cool. Remove grates, burners, and racks; wipe with warm, soapy water, then rinse and dry. Scrape griddle plate, apply mild degreaser, and rinse. Vacuum or brush condenser and backriser to remove grease. Clean oven interiors with approved cleaner and wipe exhaust vents. Inspect seals and thermostatic controls for damage. Perform weekly deep cleans to prevent fires, stop foodborne illness, lower utility use, and avoid equipment failure.#@@#Additional Info#@#Southbend’s 4601AA-3TR-LP 60" liquid propane range offers 260,000 BTU from four non-clog burners, a 36" griddle, two convection ovens with battery ignition, three racks each, thermostatic controls, stainless steel exterior, and adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This restaurant range delivers powerful, controllable heat and integrated griddle capacity, enabling teams to produce consistent plates without workflow interruptions. Operators achieve sustained service across backline stations while maintaining precise temperatures for varied menu items.
#@@# Burners With Griddle#@#
Four non-clog burners pair with a right-side griddle to handle simultaneous pans and direct griddle work; this configuration supports continuous production during peak periods. The 1/2" griddle plate transfers heat evenly, reducing hot spots and improving product consistency.
#@@# Thermostatic Controls#@#
Thermostatic control systems maintain set temperatures under load, allowing operators to avoid temperature drift during long service periods. Standing pilot ignition provides immediate readiness while conserving gas between uses.
#@@# Convection Oven Pair#@#
Two convection ovens include three racks each, increasing cooked yield and staging capacity for batch processes. Battery spark ignition reduces downtime for ignition faults and simplifies oven cycling during long shifts.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and simplify sanitation procedures required by institutional kitchens. Six-inch adjustable legs allow level installation on irregular floors, maintaining airflow and safe operation.
#@@# High Heat Output#@#
The unit delivers a total of 260,000 BTU, enabling rapid searing, boiling, and recovery across multiple cooking tasks. Liquid propane power suits installations where fuel flexibility and consistent energy density are essential for high-demand cooking.
#@@# Code Compliance Package#@#
The range carries cCSAus, CSA Flame, CSA Star, and NSF listings to meet common regulatory and health standards for commercial foodservice. Manufacturers often include service program options to support uptime and planned maintenance.
#@@#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 food debris; remove grates and scrape griddle surface, then wipe with a damp cloth and food-safe oil to prevent corrosion. Clean oven interiors weekly; remove racks and wash in warm, soapy water, dry before reinstalling. Vacuum condenser and check flue riser clearance monthly. Verify thermostatic controls and standing pilot operation; record BTU output and service dates. Replace worn gaskets and inspect CSA and NSF labels.