Stop sacrificing output for uptime. This 60" liquid propane restaurant range delivers focused power and sustained throughput for busy kitchens, combining a griddle and burners to handle multiple orders seamlessly. Operators benefit from consistent heat control and robust construction, ideal for demanding service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply before cleaning. Remove grates, racks, and crumb trays; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with mild detergent, rinse, and dry to prevent corrosion. Clean griddle with manufacturer-approved scraper and oil after each use. Degrease oven interior, check and clean burner ports using a soft brush. Inspect flue riser and vents; remove grease buildup to reduce fire risk and prolong equipment life.#@@#Additional Info#@#Southbend's 4601AC-4GL-LP 60" liquid propane range offers 178,000 BTU, two non-clog burners, a 48" griddle, manual controls, one convection oven, cabinet base with three racks, 22.5" flue riser, and stainless steel construction.#@@#General Info#@#Description #@#
Stop sacrificing output for uptime. This 60" liquid propane restaurant range delivers focused power and sustained throughput for busy kitchens, combining a griddle and burners to handle multiple orders seamlessly. Operators benefit from consistent heat control and robust construction, ideal for demanding service environments.
#@@# Two Burners#@#
Two open, non-clog burners provide immediate, high-output flame for rapid searing and boiling. Chefs gain precise manual control for temperature response and simplified maintenance through lift-off components.
#@@# Left Griddle#@#
A 48" griddle sits to the left, offering an expansive flat-top cooking area that accommodates pancakes, sandwiches, and sauté lines concurrently. Staff can maintain continuous production while retaining independent control between the griddle and burners.
#@@# Convection Oven#@#
The single convection oven employs battery spark ignition to deliver even heat distribution for roasting and baking under load. Kitchen teams can stage sheet pans and full-size trays efficiently, reducing cycle variability across shifts.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation workflows in high-use kitchens. Supervisors can preserve finish integrity and reduce cleaning time during daily turnover.
#@@# Adjustable Legs#@#
Six-inch adjustable legs allow precise leveling on uneven floors, enhancing stability and oven performance. Technicians can achieve correct clearances for ventilation and comply with installation requirements.
#@@# Certifications And Service#@#
This unit carries NSF and CSA approvals and qualifies for the manufacturer’s Service First program, ensuring regulatory compliance and supported maintenance. Purchasing departments receive documented safety credentials and access to prioritized service pathways.
#@@#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 griddle daily and remove food debris to prevent ignition issues. Clean grates and griddle with stainless-safe detergent after each service; scrape cooled griddle surface then apply a thin oil layer to inhibit corrosion. Vacuum collector pans and external vent areas weekly to sustain airflow. Verify manual controls and standing pilot operation monthly; tighten fittings and replace worn gaskets as needed. Log maintenance actions for warranty compliance.