Built for continuous service and precise control, this commercial kitchen range combines high output with reliable ignition and versatile cooking zones to support high-volume operations. Designed for restaurant, campus, hospital, and bar kitchens, the unit delivers consistent heat across six burners and an integrated griddle while offering dual oven capacity for simultaneous roasting and convection baking. Owners and kitchen managers benefit from a durable stainless steel platform that withstands daily use and simplifies cleaning routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply before cleaning. Scrape heavy grease from grates, burners and griddle; use degreaser and a nylon brush. Remove racks and wash with hot, soapy water; rinse and dry. Vacuum condenser coils and wipe stainless surfaces with mild detergent to preserve finish. Inspect door seals and burner ports; clear blockages with a soft tool. Clean vents and backriser to reduce fire risk. Schedule routine deep cleanings to maintain efficiency and pass CSA inspections.#@@#Additional Info#@#Southbend’s 4602AA-2RR-LP 60" liquid propane range offers 273,000 BTU, six burners, a 36" griddle, two convection ovens, a standard oven, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, NSF and CSA certifications, and manual controls.#@@#General Info#@#Description #@#
Built for continuous service and precise control, this commercial kitchen range combines high output with reliable ignition and versatile cooking zones to support high-volume operations. Designed for restaurant, campus, hospital, and bar kitchens, the unit delivers consistent heat across six burners and an integrated griddle while offering dual oven capacity for simultaneous roasting and convection baking. Owners and kitchen managers benefit from a durable stainless steel platform that withstands daily use and simplifies cleaning routines.
#@@# Burners Performance#@#
Six manual burners provide concentrated heat distribution and support simultaneous large-batch cooking tasks. Operators achieve rapid boil and sear cycles, with standard grates that allow quick pan changes and straightforward maintenance.
#@@# Right Griddle Integration#@#
A 36-inch griddle on the right side expands menu flexibility for grilled proteins and eggs without occupying burner spaces. Chefs maintain continuous service flow by running griddle items alongside stovetop preparations.
#@@# Oven Versatility#@#
The configuration includes one standard oven and one convection oven, each with battery spark ignition for dependable startup without complex wiring. Kitchen staff execute roasting and even baking profiles concurrently, increasing throughput for plated and boxed meals.
#@@# Construction Durability#@#
Stainless steel front, sides, and high shelf resist corrosion and simplify sanitation procedures required by institutional food programs. Adjustable 6-inch legs allow accurate leveling on uneven floors to maintain safe workflow and drain alignment.
#@@# Exhaust Integration#@#
A 22.5-inch flue riser with high shelf provides a ready connection to ventilation systems while offering accessible storage above the cookline. Facility teams streamline hood alignment and create organized staging for pans and utensils.
#@@#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#@#Inspect burners daily and remove food debris to prevent clogs and ensure consistent flame patterns. Clean grates and griddle after each service using approved scrapers, then degrease with a pH-neutral cleaner and rinse thoroughly. Verify pilot lights and battery spark ignition modules weekly; replace batteries and worn igniters immediately. Lubricate valve stems quarterly and tighten gas connections per CSA guidelines. Level the freestanding unit and confirm vents remain unobstructed.