Deliver professional cooking capacity and reliable thermal control with a commercial range engineered for sustained, high-volume operations. Operators gain precise heat management across six heavy-duty burners plus a sizable right-side griddle, enabling simultaneous sautéing, boiling, and flat-top cooking without performance loss. Facility managers benefit from robust stainless construction and service support that reduce downtime and streamline maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Southbend 4602AA-2TR-LP before cleaning. Remove grates, burners, and racks. Wipe surfaces with mild detergent; rinse and dry. Scrub the 36" griddle with a non-metal scraper and neutral cleaner, then season as directed. Clean oven interiors and door seals; inspect seals for wear and replace if damaged. Vacuum the condenser and backriser to remove grease. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend’s 4602AA-2TR-LP 60.75" liquid propane range delivers 274,000 BTU across six burners and a 36" griddle; it has two convection ovens, stainless steel exterior, and 6" adjustable legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Deliver professional cooking capacity and reliable thermal control with a commercial range engineered for sustained, high-volume operations. Operators gain precise heat management across six heavy-duty burners plus a sizable right-side griddle, enabling simultaneous sautéing, boiling, and flat-top cooking without performance loss. Facility managers benefit from robust stainless construction and service support that reduce downtime and streamline maintenance.
#@@# Six Powerful Burners#@#
Each of the six open burners delivers consistent output designed for continuous use, supporting rapid transitions between high-heat searing and controlled simmering. Kitchen teams maintain throughput during peak service while preserving pan responsiveness and flame stability.
#@@# Right Griddle Plate#@#
The integrated 36-inch griddle plate provides a broad, even cooking surface for high-volume griddle items, reducing staging and transfer time. Staff achieve uniform browning and rapid recovery between batches thanks to concentrated heat distribution.
#@@# Dual Oven Capacity#@#
The unit includes a standard oven and a convection oven, both with battery spark ignition, enabling simultaneous roasting and baking workflows. Chefs expand menu versatility by running independent temperature zones and maintaining product consistency.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and simplify sanitation procedures for food service environments. Maintenance crews perform quick wipe-downs and preserve finish integrity under frequent cleaning cycles.
#@@# Precise Thermostatic Controls#@#
Thermostatic control across griddle and oven zones allows for exact temperature settings and repeatable results for time-sensitive recipes. Operators reduce waste by stabilizing cooking conditions and minimizing rework.
#@@#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#@#Clean burners and griddle daily with nonabrasive pads and approved degreasers to prevent carbon buildup and ensure consistent heat transfer. Inspect pilot assemblies and ignitors weekly; replace corroded connectors and tighten terminals. Calibrate thermostatic controls monthly using a traceable thermometer to maintain setpoint accuracy. Lubricate oven hinges and adjustable legs quarterly with food‑grade lubricant. Verify vent clearance and clean flue riser to avoid soot accumulation.