Dominate busy kitchen lines with a 60-inch liquid propane range that delivers concentrated heat and reliable operation for continuous service. This unit combines a total output of 343,000 BTU with a versatile top configuration and a convection oven to support diverse menu demands while maintaining consistent results under sustained load. Kitchens gain a commercial workhorse designed for frequent use and simplified maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and racks; soak them in hot, soapy water. Scrape burners to remove debris and wipe surfaces with a mild detergent; avoid abrasive pads on stainless steel. Clean oven interior after cooling using a non-caustic cleaner; rinse and dry thoroughly. Vacuum condenser coils and check vents to prevent grease buildup. Inspect seals and burners regularly. Keep records of cleaning to pass inspections and reduce fire and mechanical failures.#@@#Additional Info#@#Southbend’s 4601AC-6L-LP 60" liquid propane range delivers 343,000 BTU across six burners, a convection oven with battery ignition, stainless steel exterior, 22.5" flue riser, adjustable legs, CSA and NSF certified, and three oven racks.#@@#General Info#@#Description #@#
Dominate busy kitchen lines with a 60-inch liquid propane range that delivers concentrated heat and reliable operation for continuous service. This unit combines a total output of 343,000 BTU with a versatile top configuration and a convection oven to support diverse menu demands while maintaining consistent results under sustained load. Kitchens gain a commercial workhorse designed for frequent use and simplified maintenance.
#@@# Front Burn Power#@#
Three star sauté burners sit at the front left to provide rapid searing and high-intensity pan work. Operators achieve controlled high heat for sauces and proteins while reducing service time during peak periods.
#@@# Rear High-Heat Burners#@#
Two pyromax burners at the rear left deliver focused, high-temperature output for rapid boiling and heavy stock reduction. Chefs can reduce cook times on large pots without sacrificing temperature stability.
#@@# Right-Side Burners#@#
Four non-clog burners occupy the right side to support simultaneous multi-pot cooking and prevent downtime from debris buildup. Staff can sustain continuous cooking for multiple menu items with minimal cleaning interruptions.
#@@# Oven With Spark Ignition#@#
The single convection oven uses battery spark ignition to ensure dependable light-off and even heat distribution for baking, roasting, or holding. Teams can standardize cook cycles and improve batch consistency across shifts.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf provide corrosion resistance and simplify sanitation protocols in high-use environments. Facilities can extend service life and retain appearance with routine cleaning and the included adjustable legs for leveling.
#@@# Integrated Storage Base#@#
A cabinet base includes three racks and integrates storage beneath the oven for sheet pans and tools, streamlining workflow at the cookline. Staff can access accessories quickly and reduce steps between prep and service.
#@@#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 daily and remove food debris to prevent clogging and uneven heat. Clean grates and surfaces with a neutral detergent and nonabrasive pad; rinse and dry immediately. Verify standing pilot and battery spark ignition components weekly; tighten connections and replace batteries per manufacturer intervals. Test door seals and oven gaskets monthly and adjust 6" legs to maintain level. Log maintenance actions and retain CSA and NSF documentation.