Stop sacrificing output for control. This 60-inch liquid propane restaurant range delivers concentrated heat, durable construction, and service-minded design to support continuous kitchen operations. With a total rating of 343,000 BTU and six commercial burners, the unit sustains high-throughput cooking while minimizing interruptions for maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and shut gas supply before cleaning. Remove grates, burners, racks, and wipe grease with a degreaser and a microfiber cloth. Scrub oven interior with a non-abrasive cleaner and rinse thoroughly. Clean vent and flue riser to prevent buildup. Vacuum condenser coils and inspect seals for wear. Dry all components completely, reassemble, restore gas and power, and run a brief operational check to confirm safe performance.#@@#Additional Info#@#Southbend's 4601AC-5L-LP 60" Liquid Propane Restaurant Range delivers 343,000 BTU across six burners, a convection oven, stainless steel construction, adjustable legs, a cabinet base with three racks, and CSA and NSF certification.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60-inch liquid propane restaurant range delivers concentrated heat, durable construction, and service-minded design to support continuous kitchen operations. With a total rating of 343,000 BTU and six commercial burners, the unit sustains high-throughput cooking while minimizing interruptions for maintenance.
#@@# Burners Configuration#@#
Six burners supply distributed power across the top, combining three non-clog burners front left, two Pyromax burners rear left, and four non-clog burners on the right to handle multi-pot schedules and varied cooking methods. Technicians will appreciate the non-clog design that reduces downtime and preserves heat consistency during peak service.
#@@# Convection Oven#@#
A convection oven with battery spark ignition offers forced-air cooking for uniform results and rapid recovery between bakes. Chefs gain dependable roast and bake performance without complicated electronic interfaces, and the ignition system simplifies relighting in busy service cycles.
#@@# Construction Durability#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation workflows in demanding environments. Operators maintain cleaner surfaces with fewer deep cleans, extending appearance life and meeting institutional hygiene expectations.
#@@# Service Accessibility#@#
The range includes a cabinet base and three racks, providing integrated storage and immediate oven organization for batch production. Maintenance teams access internal components through the cabinet layout, reducing service time during scheduled checks.
#@@# Venting and Support#@#
A 22-1/2 inch flue riser with shelf aligns exhaust routing and creates a functional staging area above the range for small tools or trays. Facility planners integrate the riser into hood layouts while preserving counter staging at the cookline.
#@@#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 orifices weekly; remove debris and use compressed air to clear non-clog and pyromax ports. Lubricate control knobs quarterly and verify manual valves seat fully to prevent gas leaks. Clean stainless surfaces with a mild detergent, rinse and dry to prevent corrosion. Schedule a certified technician to calibrate thermostat and inspect standing pilot, battery spark ignition and flue riser annually. Replace worn gaskets and check leg level before service.