Stop compromising output for capacity. This liquid propane restaurant range delivers robust cooking power and consistent heat control to sustain continuous service in busy kitchens. Designed for professional operators, it combines high BTU output with two convection ovens and a configurable cooktop to support diverse menu demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane supply before cleaning. Remove grates and burner caps; soak in hot water with degreaser for 15–30 minutes, scrub with a nylon brush, rinse and air dry. Wipe stainless steel surfaces with a mild detergent solution and a soft cloth; avoid abrasive pads. Clean oven interiors with manufacturer-approved cleaner, remove racks and wash in warm, soapy water, dry thoroughly. Inspect and clean backriser vent and condenser areas to reduce fire risk and improve efficiency.#@@#Additional Info#@#Southbend's 4601AA-6R-LP 48" liquid propane range delivers 375,000 BTU across nine burners and two convection ovens, with stainless steel front, sides, shelf, three racks per oven, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising output for capacity. This liquid propane restaurant range delivers robust cooking power and consistent heat control to sustain continuous service in busy kitchens. Designed for professional operators, it combines high BTU output with two convection ovens and a configurable cooktop to support diverse menu demands.
#@@# Burners Layout#@#
Nine burners supply flexible heat staging across the top, including three star sauté heads, two pyromax burners, and four non-clog burners, enabling simultaneous high-heat searing and low-simmer tasks. Operators achieve rapid recovery and precise control for back-to-back ticket fulfillment.
#@@# High Heat Output#@#
A total rated 375,000 BTU delivers the throughput required for large-volume operations, reducing cook times and keeping service punctual. Kitchens maintain steady performance during peak periods without frequent cycling or lag.
#@@# Convection Ovens#@#
Two convection ovens with battery spark ignition expand capacity for roasting, baking, and holding multiple pans, and each oven ships with three racks to accommodate sheet pans. Staff realize uniform heat distribution and predictable cook results across full production runs.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2 inch flue riser with hi-shelf provide a corrosion-resistant work environment and an integrated resting surface for pans and tools. The 6 inch adjustable legs allow accurate leveling on uneven floors to preserve alignment and serviceability.
#@@# Service Ready Design#@#
The standing pilot system and manual controls simplify field maintenance and lower parts complexity, while the unit qualifies for a manufacturer service program that supports uptime. Technicians access common components quickly to reduce downtime during scheduled 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 daily and clear food debris to maintain consistent heat output. Clean stainless steel surfaces with a mild detergent and soft cloth to prevent corrosion. Remove oven racks and wash with warm, soapy water; run a low-temperature self-clean cycle when residue builds. Check gaskets and adjust door alignment to ensure seal integrity. Verify pilot and ignition systems operate; replace faulty components per CSA guidelines. Lubricate hinges and calibrate thermostats quarterly.