This liquid propane restaurant range delivers concentrated power and precise heat management to keep service moving while maintaining consistent cooking results. Operators get robust features engineered for continuous commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the propane supply. Remove grates and burner caps; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with a mild detergent, rinse, and dry to prevent corrosion. Clean oven interiors after cooling: remove racks, scrub with approved oven cleaner, rinse thoroughly, and dry. Vacuum grease and debris from the backriser and vents regularly to reduce fire risk and maintain efficiency. Check seals and service per CSA guidelines.#@@#Additional Info#@#Southbend’s 4601AD-5L-LP 60" liquid propane range delivers 388,000 BTU across nine burners, manual controls, stainless steel, a standard and convection oven, 4 racks, 22.5" flue riser with shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
This liquid propane restaurant range delivers concentrated power and precise heat management to keep service moving while maintaining consistent cooking results. Operators get robust features engineered for continuous commercial use.
Place burners across a wide top to support multiple cooks and simultaneous menu tasks. The combination of various burners produces even heat distribution and reduces downtime from clogging.
Deliver high BTU of total power to handle high-volume sautéing, boiling, and searing without lag. The elevated output supports rapid recovery between batches and maintains set points under heavy load.
Provide a standard oven and a convection oven, each with battery spark ignition, to expand menu flexibility and staging options. Kitchens can roast in convection while holding or finishing in the standard oven, improving throughput and menu variety.
Use a stainless steel front, sides, shelf, and adjustable legs to resist corrosion and simplify cleaning routines. The heavy-gauge exterior sustains daily commercial wear and supports sanitation standards.
Incorporate a flue riser with hi-shelf to create immediate staging and utensil storage at cook height. Chefs gain accessible plating space and a venting solution that preserves countertop workflow.
Meet CSA and NSF certifications to satisfy regulatory and institutional purchasing requirements, and qualify for the manufacturer’s Service First program for prioritized maintenance. Facilities managers receive documented compliance and an avenue for expedited service.
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• 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 pilot assemblies weekly; remove debris and clean ports with a soft brush to preserve flame integrity. Verify regulator and hose connections for leaks using approved soapy solution; tighten fittings when required. Calibrate thermostat and check ignition batteries quarterly to ensure consistent oven temperatures. Lubricate valve stems annually with manufacturer-approved lubricant. Replace worn gaskets and damaged grates immediately to maintain efficiency.