Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers 260,000 BTU output, combining cooking, charbroiling, and convection baking in one freestanding unit for high-volume operations. Facilities managers, culinary directors, and kitchen supervisors benefit from consistent heat, precise manual control, and serviceable components built for commercial workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let unit cool. Remove grates and charbroiler plates; soak in warm, soapy water. Scrub burners with a soft brush and clear non-clog ports. Wipe stainless surfaces with a mild detergent, rinse, and dry. Clean oven interior after cooling; remove racks and wash with non-abrasive cleaner. Vacuum or brush grease from vent and flue riser. Inspect seals and gas fittings for wear. Perform weekly coil and burner checks to maintain performance and reduce fire risk.#@@#Additional Info#@#The Southbend 4601AC-3CR-LP 60" LP range offers 260,000 BTU, 3 burners, 36" charbroiler, convection oven with spark ignition, stainless steel build, cabinet base, flue riser, adjustable legs, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers 260,000 BTU output, combining cooking, charbroiling, and convection baking in one freestanding unit for high-volume operations. Facilities managers, culinary directors, and kitchen supervisors benefit from consistent heat, precise manual control, and serviceable components built for commercial workflows.
#@@# Heavy Duty Burners#@#
Three non-clog open burners provide primary heat with robust ignition and easy maintenance. Operators achieve rapid boil and sear performance while reducing downtime from clogs.
#@@# Integrated Charbroiler#@#
A 36" charbroiler on the right side delivers grille marks and radiant heat for proteins and vegetables. Chefs achieve authentic char flavor without needing extra modules, saving counter space.
#@@# Convection Oven#@#
The convection oven with battery spark ignition ensures even heat for baking and roasting, maintaining consistent quality across full pans. Staff reduce cook times and improve batch uniformity during busy periods.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf offer corrosion resistance and easy cleaning. Surfaces meet sanitation protocols and endure daily cleaning cycles.
#@@# Serviceable Configuration#@#
The unit includes a cabinet base, three oven racks, and a 22-1/2" flue riser with a shelf for ventilation and staging. Technicians access components for service, while operators store pans or tools in the base.
#@@# Compliance And Capacity#@#
CSA and NSF certifications ensure compliance with safety and sanitation standards. Adjustable 6" legs provide stable installation on uneven floors. The 260,000 BTU rating supports simultaneous multi-application cooking.
Engineers and procurement teams gain a compact, multi-function cookline solution designed for heavy use, repairability, and on-site serviceability.
#@@#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#@#Maintain the Southbend 4601AC-3CR-LP by cleaning charbroiler grates and burner ports after each shift to prevent clogging. Inspect standing pilot and battery spark ignition weekly; replace faulty igniters immediately. Degrease stainless steel surfaces with a mild alkali cleaner and soft cloth; rinse thoroughly. Check door seals, adjust 6" legs for level, and verify gas connections and pressure monthly. Calibrate oven temperature quarterly.