Built for high-volume kitchens that demand reliable heat and continuous output, this restaurant range combines a powerful heating system with robust construction to support sustained service. Operators will appreciate consistent flame performance, integrated charbroiling capability, and a convection oven that expands menu versatility without sacrificing throughput. Designed for commercial environments, this unit prioritizes uptime and serviceability to keep kitchens productive.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut off the propane supply before cleaning. Scrape grates and charbroiler surfaces to remove carbon, then wash with a degreasing solution and warm water. Pull oven racks and clean with non-abrasive detergent; wipe interior surfaces and dry completely. Clean grease traps, vents, and the backriser shelf to prevent buildup. Inspect and clean burner ports with a soft brush.#@@#Additional Info#@#Southbend’s 4601AC-3CL-LP 60.75" liquid propane range delivers 260,000 BTU with four burners, a 36" charbroiler, convection oven, cabinet base with three racks, stainless steel exterior, and a 22.5" flue riser. CSA and NSF certified.#@@#General Info#@#Description #@#
Built for high-volume kitchens that demand reliable heat and continuous output, this restaurant range combines a powerful heating system with robust construction to support sustained service. Operators will appreciate consistent flame performance, integrated charbroiling capability, and a convection oven that expands menu versatility without sacrificing throughput. Designed for commercial environments, this unit prioritizes uptime and serviceability to keep kitchens productive.
#@@# Four-Burner Power#@#
Four non-clog burners supply concentrated heat for high-heat searing and simultaneous multi-pot cooking. Chefs gain predictable thermal delivery across busy service periods, reducing cook time variability and improving ticket consistency.
#@@# Charbroiler Integration#@#
A 36-inch charbroiler on the left delivers direct radiant heat for charred proteins and grill-mark presentation. Line cooks maintain grill throughput while preserving stovetop capacity for pans and pots.
#@@# Convection Oven Capacity#@#
A convection oven with battery spark ignition offers even heat distribution for baking, roasting, and holding tasks. The oven supports multi-rack loads and improves cook time uniformity for batch production.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and shelf provide corrosion resistance and simplify sanitation procedures. Cleaning crews reduce turnaround time between shifts thanks to smooth surfaces and accessible panels.
#@@# Service-Ready Design#@#
A 22-1/2 inch flue riser with a hi-shelf and three included racks enhances utility and storage at the cooking line. The unit mounts on 6-inch adjustable legs to ensure level installation on uneven floors and to meet local code clearance needs.
#@@# Commercial Certifications#@#
This range carries CSA and NSF certifications and operates on liquid propane with a total rating of 260,000 BTU to meet regulatory and performance expectations.
#@@#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 pilot daily; remove debris and verify steady flames to maintain consistent output. Drain and clean grease trays weekly; use approved degreaser and avoid abrasive tools to protect stainless steel. Calibrate oven thermostat monthly using a certified probe; document adjustments. Tighten gas fittings on a scheduled basis and test with leak solution after service. Replace seals and gaskets at first sign of wear to preserve efficiency and safety.