Stop sacrificing throughput for control. This liquid propane restaurant range combines concentrated heat output with modular cooking zones to keep service moving and menus consistent under continuous demand. Kitchen teams gain reliable ignition, large oven volume, and a robust stainless work surface that withstands intensive daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove oven racks and grates. Scrape heavy debris, then wash surfaces with a mild detergent and warm water; rinse and dry thoroughly. Clean burners and ports with a soft brush; clear grease from oven flues and vents to reduce fire risk. Vacuum condenser coils and inspect seals; replace damaged gaskets. Sanitize food-contact surfaces to eliminate bacteria. Reassemble parts and restore gas; test ignition and controls before service.#@@#Additional Info#@#Southbend's 4601AA-5L-LP 60" liquid propane range delivers 375,000 BTU across five burners and two convection ovens with battery spark ignition; stainless steel, 22.5" flue riser with shelf, CSA and NSF certified, freestanding, 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane restaurant range combines concentrated heat output with modular cooking zones to keep service moving and menus consistent under continuous demand. Kitchen teams gain reliable ignition, large oven volume, and a robust stainless work surface that withstands intensive daily use.
#@@# Front Burners#@#
Five high-output burners deliver targeted heat across the cooktop, enabling simultaneous searing, boiling, and pan cooking. Operators control the flame manually for immediate response to changing production needs, and the non-clog design reduces downtime from routine maintenance.
#@@# Pyromax Burners#@#
Two pyromax burners provide rapid recovery for demanding tasks that require sustained high heat. Chefs achieve consistent results when reducing sauces or returning heavy stockpots to boil, and the rapid thermal response shortens overall cook cycles.
#@@# Oven Capacity#@#
Two convection ovens with battery spark ignition expand baking and holding flexibility for batch production. Each oven ships with three racks, distributing heat for uniform results across multiple pans and minimizing the need for staging batches.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and a 22-1/2 inch flue riser create a corrosion-resistant work envelope that eases sanitation protocols. The integrated shelf provides staging space while the six-inch adjustable legs permit leveling on uneven floors to sustain safe installation.
#@@# Service Readiness#@#
This freestanding unit meets CSA and NSF certifications and qualifies for the manufacturer’s Service First program, simplifying preventive maintenance and parts support. Facilities reduce operational risk with access to documented service pathways and authorized parts coverage.
#@@# Power Density#@#
The range produces 375,000 BTU total, concentrating high thermal capacity into a compact footprint to support continuous, high-volume 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.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports daily and clear debris with a brass brush to maintain consistent flame patterns. Drain and clean oven cavities weekly; remove racks and soak in warm, soapy water to dissolve grease. Verify standing pilot and battery spark ignition components monthly; replace batteries and check pilot flames for color and stability. Lubricate control knobs annually and tighten gas fittings per CSA guidelines. Calibrate thermostats when temperature variance exceeds 10°F.