Built for high-volume restaurant kitchens, this 60" liquid propane range ensures robust, consistent heat across burners, griddle, and ovens for continuous service. Operators benefit from a consolidated cooking platform with thermostatic controls and a cooktop layout combining open-flame burners and a large right-side griddle for multitasking.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and close the LP supply. Clean grates, burners, and ports with soapy water. Scrape griddle residue when warm, then de-grease and rinse. Wash oven racks, wipe interior with detergent, and dry. Clean condenser, rear flue, and stainless steel exterior. Inspect seals and legs; replace if needed. Regular cleaning reduces bacteria, fire risk, improves efficiency, and aids health inspections.#@@#Additional Info#@#Southbend 4601AD-4TR-LP 60" LP Range: 223,000 BTU, 2 burners, 48" griddle, stainless steel, pilot, standard/convection ovens, 4 racks, 22.5" flue riser, hi-shelf, 6" legs, NSF/CSA certified.#@@#General Info#@#Description #@#
Built for high-volume restaurant kitchens, this 60" liquid propane range ensures robust, consistent heat across burners, griddle, and ovens for continuous service. Operators benefit from a consolidated cooking platform with thermostatic controls and a cooktop layout combining open-flame burners and a large right-side griddle for multitasking.
#@@# Two Non-Clog Burners#@#
Non-clog burners maintain consistent output under heavy use, reducing interruptions from blockages. Chefs rely on reliable flame performance for searing and rapid boiling during service.
#@@# Right Griddle Surface#@#
The 48" right-side griddle offers a large flat-top cooking area for pancakes, burgers, and sautéed items, supporting high-volume production without cross-device transfers. Integrated thermostatic regulation ensures even surface temperatures.
#@@# Dual Oven Configuration#@#
Featuring one standard oven and one convection oven, both with battery spark ignition, the unit avoids reliance on external power for ignitions. Kitchens can roast, hold, and bake simultaneously, enhancing scheduling flexibility and menu variety.
#@@# Thermostatic Controls#@#
Thermostatic controls across zones provide precise temperature management, ensuring consistent results for batch cooking and plate presentation. Line cooks can adjust heat efficiently, boosting throughput and reducing waste.
#@@# Stainless-Steel Construction#@#
The stainless-steel front, sides, shelf, and 22.5" flue riser offer durability and corrosion resistance while simplifying cleaning. The integrated hi-shelf adds storage and pass-through capacity in a compact footprint.
#@@# Service-Ready Design#@#
Designed for ease of use, the unit includes adjustable legs for leveling, spring-assisted oven doors for smooth operation, and oven racks to accommodate various cooking needs. It meets rigorous industry standards for safety and performance, making it ideal for commercial kitchens.
#@@#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#@#Please follow scheduled maintenance for reliable Southbend 4601AD-4TR-LP operation: inspect burners and grates weekly, clean with a nonabrasive brush; check propane fittings monthly for leaks using soap solution; clean the 48" griddle after each shift, apply oil periodically; vacuum oven cavity and flue riser; wipe stainless steel surfaces with mild detergent; test controls weekly; check oven doors, legs, and racks; document actions for compliance.