Stop sacrificing output for uptime. This 60-inch liquid propane restaurant range delivers consistent, high-heat performance across six non-clog burners and an integrated left griddle, enabling sustained production in busy kitchens without compromising control or service cadence. Designed for heavy use, the unit combines robust stainless steel construction with two convection ovens and a high flue riser shelf to support simultaneous cooking, finishing, and staging.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and close fuel supply. Scrape griddle and wash with a 1% detergent solution, rinse, dry, then season plates. Remove racks; clean ovens with recommended commercial oven cleaner, scrub, rinse, and dry. Brush burners and clear ports; check standing pilot and battery spark ignition for debris. Clean stainless steel fronts with non-abrasive cleaner; polish after drying. Clean backriser shelf and vents to remove grease. Inspect seals and legs; log each cleaning for CSA compliance.#@@#Additional Info#@#Southbend's 4602AA-2GL-LP 60" propane range offers 274,000 BTU with six burners, a 24" griddle, and dual convection ovens. It features stainless steel, a 1" griddle, 6" adjustable legs, and certifications for high-volume kitchens.#@@#General Info#@#Description #@#
Stop sacrificing output for uptime. This 60-inch liquid propane restaurant range delivers consistent, high-heat performance across six non-clog burners and an integrated left griddle, enabling sustained production in busy kitchens without compromising control or service cadence. Designed for heavy use, the unit combines robust stainless steel construction with two convection ovens and a high flue riser shelf to support simultaneous cooking, finishing, and staging.
#@@# Six High Burners#@#
Each of the six burners provides sustained power for multiple pans across the top, allowing staff to run parallel cooking tasks without temperature drop. Operators will reduce turnaround time for high-volume orders while maintaining precise manual control.
#@@# Left Griddle Plate#@#
The 24-inch left griddle offers a 1-inch plate thickness that sustains even heat distribution for searing and griddling tasks. Chefs will execute consistent product quality across shifts and lower downtime for plate recovery between runs.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition expand capacity for baking, roasting, and holding, each shipped with three racks to optimize load variety. Kitchen teams will increase throughput and manage staggered cook cycles without external ovens.
#@@# Stainless Steel Exterior#@#
A stainless steel front, sides, and shelf resist corrosion and simplify daily sanitation protocols, meeting NSF requirements for foodservice environments. Maintenance crews will spend less time on repairs and cleaning, extending the unit’s service life.
#@@# High Flue Riser#@#
A 22-1/2-inch flue riser with hi-shelf offers elevated storage and a built-in staging surface for pans and plates. Line cooks will access plating space at eye level, improving line ergonomics and reducing cross-traffic.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs provide on-site leveling across uneven floors and promote stable operation under heavy loads.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and clear debris from ports to maintain even flame distribution. Clean griddle surface after each shift with a scraper and neutral cleaner, then season with a light oil coat. Degrease oven interiors weekly and remove racks for soak cleaning. Wipe stainless steel front and sides with a damp cloth and approved cleanser to prevent corrosion. Calibrate manual controls monthly and verify standing pilot and spark ignition for reliable operation.