Take control of busy kitchen service with a heavy-duty 60-inch liquid propane restaurant range engineered for continuous high-heat performance and rapid output. This configuration pairs four non-clog burners with a 36-inch griddle to support parallel cookline tasks while a convection oven handles baking and roasting demands. Operators gain consistent temperature delivery across a durable stainless steel platform designed for frequent use in high-volume foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Southbend range before cleaning. Remove grates and wipe burners with a soft brush and mild detergent; clear burner ports. Scrape griddle residue while warm, then degrease with a stainless steel-safe cleaner. Clean the oven interior after removing racks; use a non-abrasive cleaner and rinse. Vacuum condenser coils and backriser to improve efficiency. Dry all surfaces, reseat parts, and reconnect power.#@@#Additional Info#@#Southbend’s 4601AC-3GR-LP 60" liquid propane range offers 228,000 BTU with four burners, a 36" griddle, convection oven, cabinet base with three racks, stainless steel front, 6" legs, and a 22½" flue riser certified by CSA and NSF.#@@#General Info#@#Description #@#
Take control of busy kitchen service with a heavy-duty 60-inch liquid propane restaurant range engineered for continuous high-heat performance and rapid output. This configuration pairs four non-clog burners with a 36-inch griddle to support parallel cookline tasks while a convection oven handles baking and roasting demands. Operators gain consistent temperature delivery across a durable stainless steel platform designed for frequent use in high-volume foodservice environments.
#@@# Four Burners#@#
Four manually controlled burners supply concentrated heat across multiple cooking zones, enabling simultaneous pot work and skillet tasks. Chefs maintain precise flame settings to optimize searing, boiling, or simmering during peak service periods.
#@@# Right Griddle Plate#@#
A 36-inch griddle placed on the right side delivers a broad flat cooking surface for pancakes, sandwiches, and grilled proteins. Staff reduce equipment juggling and increase throughput by cooking multiple items on a single continuous plate.
#@@# Convection Oven#@#
The integrated convection oven uses battery spark ignition for reliable starts and even heat circulation for uniform baking results. Kitchen teams benefit from faster cook cycles and consistent product quality under load.
#@@# Cabinet Storage#@#
A full cabinet base provides secure storage for pans, sheet trays, and tools directly beneath the cooking surface. Line personnel access supplies quickly, minimizing movement and improving station efficiency.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and high shelf resist corrosion and simplify sanitation routines in regulated kitchens. Supervisors meet cleanliness standards faster, and maintenance teams inspect a resilient exterior that sustains daily wear.
#@@# High Heat Output#@#
A total of 228,000 BTU delivers the high thermal energy required for rapid recovery when multiple burners and the griddle run concurrently.
#@@#Delivery Details#@#
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• 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#@#Inspect burners and griddle daily; remove debris and carbon deposits with a brass brush and 70% isopropyl solution for thermal efficiency. Tighten burner caps and check ignitors weekly; replace worn electrodes for a reliable spark. Degrease oven interior with nonabrasive cleaner and rinse thoroughly. Clean stainless steel surfaces with diluted neutral detergent, then polish along the grain. Verify gas connections and test for leaks with a soap solution after any service.