For high-volume kitchens that demand robust heat and continuous operation, this commercial range offers concentrated power and integrated functionality. Designed for liquid propane applications, the unit combines six non-clog burners with a left-side charbroiler and a convection oven, allowing for simultaneous grilling, stovetop cooking, and baking without performance loss. Facility managers and culinary directors benefit from predictable output, simplified maintenance, and durable construction tailored for institutional and hospitality environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the range cool. Remove grates and charbroiler parts; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel front, sides, shelf and legs with mild detergent; rinse and dry. Clean oven interior after cooling; remove racks and wash separately. Vacuum or brush backriser and condenser areas to remove grease. Inspect seals and burners; replace worn parts. Regular cleaning reduces contamination, fire risk, energy use, and equipment failure.#@@#Additional Info#@#Southbend 4601AC-2CL-LP 60.75" liquid propane restaurant range delivers 294,000 BTU with six non-clog burners, 24" left charbroiler, convection oven with spark ignition, cabinet base, stainless steel surfaces, CSA and NSF certified.#@@#General Info#@#Description #@#
For high-volume kitchens that demand robust heat and continuous operation, this commercial range offers concentrated power and integrated functionality. Designed for liquid propane applications, the unit combines six non-clog burners with a left-side charbroiler and a convection oven, allowing for simultaneous grilling, stovetop cooking, and baking without performance loss. Facility managers and culinary directors benefit from predictable output, simplified maintenance, and durable construction tailored for institutional and hospitality environments.
#@@# Six Burners#@#
The range features six non-clog open burners rated to contribute to the unit’s total output of 294,000 BTU, enabling continuous multi-pot operation under peak service conditions. Operators enjoy consistent flame control and simplified servicing through lift-off components and standard grates, which reduce downtime during cleaning.
#@@# Left Charbroiler#@#
A 24" charbroiler is positioned on the left side to provide direct radiant grilling, ideal for high-throughput protein searing and creating char lines. Chefs achieve distinct surface caramelization while maintaining adjacent stovetop workflows, minimizing transfer time between cooking stations.
#@@# Convection Oven#@#
An integrated convection oven with battery spark ignition supports batch baking and holding tasks with even heat distribution, enhancing yield consistency across multiple trays. Staff can schedule oven cycles during service windows to balance throughput without sacrificing menu variety.
#@@# Stainless Construction#@#
The stainless steel front, sides, and shelf provide corrosion resistance and streamlined sanitation procedures essential for institutional compliance. Maintenance teams appreciate smooth surfaces that withstand aggressive cleaning while retaining a professional appearance.
#@@#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#@#Maintain the Southbend 4601AC-2CL-LP range by cleaning burner ports and charbroiler grates daily to prevent clogging. Inspect standing pilots and convection oven ignition weekly; tighten connections and replace faulty thermocouples. Degrease stainless steel front and sides with a pH-neutral cleaner; rinse and dry to prevent spotting. Check door seals and hinge alignment monthly. Lubricate adjustable legs and verify levelness. Schedule CSA and NSF inspections annually.