Handle peak service with precise power and lasting construction. This 60-inch liquid propane restaurant range delivers a total output of 305,000 BTU across four non-clog burners, plus integrated charbroiler capacity. This design enables simultaneous high-heat searing and large-scale cooking without compromise. Operators benefit from consistent ignition and control for sustained production in commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane supply. Remove grates, racks, and crumb trays. Scrub burners and charbroiler surfaces with a degreasing solution; rinse with clean water. Clean oven interiors with manufacturer-approved cleaner and a non-abrasive pad; wipe dry. Vacuum flue riser and condenser areas monthly to prevent grease buildup. Inspect door gaskets and adjust 6" legs for level. Record cleaning dates to meet CSA and NSF requirements.#@@#Additional Info#@#Southbend's 4601AD-3CR-LP 60" liquid propane range delivers 305,000 BTU with four non-clog burners, a 36" charbroiler, a standard oven, and a convection oven.#@@#General Info#@#Description #@#
Handle peak service with precise power and lasting construction. This 60-inch liquid propane restaurant range delivers a total output of 305,000 BTU across four non-clog burners, plus integrated charbroiler capacity. This design enables simultaneous high-heat searing and large-scale cooking without compromise. Operators benefit from consistent ignition and control for sustained production in commercial kitchens.
#@@# Four Burner Array#@#
Four non-clog burners supply concentrated heat for multiple pots and pans at once, supporting high throughputs during service. Chefs achieve reliable flame distribution and straightforward manual control for repeatable results, ensuring efficiency during busy hours.
#@@# Integrated Charbroiler#@#
A 36-inch charbroiler on the right side provides direct radiant grilling alongside stovetop work, allowing facilities to char proteins while maintaining pan lines. Staff can reduce staging time and increase menu flexibility with combined cooking modalities, enhancing overall kitchen productivity.
#@@# Dual Oven Configuration#@#
One standard oven and one convection oven offer distinct thermal environments for roasting and baking applications, expanding menu execution under heavy load. Teams maintain consistent holding and finish temperatures with battery spark ignition in both units, ensuring reliable performance.
#@@# Robust Stainless Construction#@#
The stainless steel front, sides, and hi-shelf deliver durable surfaces that resist corrosion and simplify sanitation routines in regulated kitchens. Maintenance crews can easily access lift-off grates and a 22.5-inch flue riser for cleaning and ventilation integration, promoting a hygienic workspace.
#@@# Commercial Compliance#@#
This unit carries CSA and NSF certifications, meeting safety and sanitation standards required by institutions, hospitals, and large food service operators.
#@@#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#@#Service technicians should inspect gas connections, valves and pressure regulators monthly and tighten fittings to prevent leaks. Clean charbroiler grates and burner ports daily; remove debris with a brass brush and vacuum loose particles. Flush oven burners and wipe interiors weekly with nonabrasive cleaner. Lubricate hinge pivots and check adjustable legs for level alignment quarterly. Replace worn gaskets and verify CSA and NSF labels remain legible.