Stop sacrificing throughput for control. This 60.75" liquid propane restaurant range delivers focused heat and continuous operation for busy kitchens, combining high BTU output with mixed-oven versatility to support simultaneous charbroiling, baking, roasting, and warming tasks. Designed for commercial service environments, this unit provides a durable stainless steel work surface and industry certifications that meet strict sanitation and safety requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and charbroiler parts; soak in warm water with mild detergent. Scrub burners with a soft brush and clear ports. Wipe stainless steel with a non-abrasive cleaner and a soft cloth; polish with a microfiber towel. Clean ovens with approved cleaner; remove racks and wash separately. Vacuum backriser and condenser areas. Inspect seals and tighten fittings regularly.#@@#Additional Info#@#Southbend's 4601AD-2CL-LP 60.75" liquid propane range offers 339,000 BTU from six burners, a 24" charbroiler, a standard oven, and a convection oven. It features stainless steel construction, adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75" liquid propane restaurant range delivers focused heat and continuous operation for busy kitchens, combining high BTU output with mixed-oven versatility to support simultaneous charbroiling, baking, roasting, and warming tasks. Designed for commercial service environments, this unit provides a durable stainless steel work surface and industry certifications that meet strict sanitation and safety requirements.
#@@# High Heat Output#@#
Delivering 339,000 BTU total, the range powers rapid searing and fast recovery for continuous service periods. Restaurants and catering operations gain consistent surface temperatures that reduce cook times and maintain product quality during peak shifts.
#@@# Six Open Burners#@#
Equipped with six non-clog burners and standard grates, the cooktop allows multiple pans to operate at once without flame interference. Chefs receive reliable flame control for sautéing, boiling, and simmering while maintenance teams benefit from easily removed components for cleaning.
#@@# Charbroiler Section#@#
Featuring a 24" charbroiler on the left, the top integrates direct grilling capability for proteins and vegetables. Kitchens achieve a grilled finish and char flavor on demand while consolidating footprint by combining broiling and range functions in one platform.
#@@# Dual Oven Configuration#@#
Including one standard oven and one convection oven, the base provides flexible cooking modes for varied menu items. Operators can roast and bake in the standard cavity while the convection chamber accelerates bake times and improves heat penetration for consistent batch results.
#@@# Ignition and Controls#@#
This model uses standing pilot systems with battery spark ignition for oven start-up and manual control knobs for cooktop regulation. Technicians can service simple mechanical controls quickly, and staff can adjust temperatures with precise tactile feedback during 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler daily; remove debris and clean grates with a stiff brush to maintain consistent heat distribution. Flush oven cavities weekly; use approved degreaser and rinse thoroughly. Verify gas connections and manifold seals monthly; tighten fittings and replace worn gaskets immediately. Calibrate thermostats quarterly and log readings. Clean condenser and ventilation pathways biannually to prevent heat buildup and ensure CSA and NSF compliance.