Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers sustained high-heat capacity and precise cooking options, enabling kitchens to maintain pace without compromising consistency. Operators achieve rapid recovery times, versatile cooktop and griddle performance, and integrated oven capability to support continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off propane supply. Remove grates and racks; wash with warm, soapy water and a non-abrasive pad. Scrape griddle residue while warm, then use a mild degreaser. Clean burner ports with a soft brush; avoid forcing debris into openings. Vacuum vents to remove grease. Wipe stainless steel surfaces with approved cleaner and dry. Inspect seals and legs; tighten fasteners. Regular cleaning prevents fires, sickness, high bills, breakdowns, and failed inspections.#@@#Additional Info#@#Southbend’s 4601AC-2RR-LP 60" liquid propane range delivers 263,500 BTU with six burners, a griddle/broiler, one convection oven, cabinet base with three racks, stainless steel front, 6" adjustable legs, and a 22.5" flue riser with shelf.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers sustained high-heat capacity and precise cooking options, enabling kitchens to maintain pace without compromising consistency. Operators achieve rapid recovery times, versatile cooktop and griddle performance, and integrated oven capability to support continuous service.
#@@# Six Powerful Burners#@#
Six non-clog open burners deliver distributed heat across the 60" cooktop, allowing multiple high-volume cooking tasks to be performed simultaneously. Technicians can access individual manual controls for quick adjustments, while the design minimizes flare-ups and downtime during peak shifts.
#@@# Integrated Griddle Broiler#@#
A raised griddle and broiler on the right side provide direct flat-top cooking and broiling within a single footprint, reducing the need for separate equipment. Chefs achieve consistent searing and even heat transfer across the griddle surface, enhancing throughput for sandwiches, proteins, and breakfast items.
#@@# Convection Oven Performance#@#
One convection oven features battery spark ignition for reliable starting and maintains consistent internal airflow for uniform baking and roasting. Kitchen staff can expand menu capability with even temperature distribution and included oven racks that accommodate multiple pans during continuous service.
#@@# Robust Construction#@#
The stainless steel front, sides, and hi-shelf resist corrosion and simplify daily cleaning in commercial environments. Maintenance crews benefit from lift-off grates and serviceable components that reduce labor for routine upkeep and extend equipment availability.
#@@# High Thermal Output#@#
The range produces 263,500 BTU total using liquid propane, providing rapid boil, sear, and sustained high-heat operations for large-volume applications. Managers gain predictable performance under heavy loads, allowing consistent scheduling and reduced backup units.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily for debris; clear with a brass brush. Verify ignition components and pilot operation each shift; replace faulty parts. Clean griddle surface after each service with a scraper and hot water, then season with a thin oil layer. Degrease stainless steel front and sides with a pH-neutral cleaner; rinse and dry to avoid streaks. Level the unit and check 6" adjustable legs for stability weekly. Monitor flue riser for obstructions and clean monthly.