For high-volume kitchens where uptime and consistent output define service quality, this liquid propane restaurant range delivers reliable power and durability. It features a multi-zone cooktop, griddle, and dual ovens to support simultaneous cooking tasks. Operators benefit from a compact 60" footprint with stainless-steel construction and commercial-rated controls for dependable daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the unit cool. Remove grates and wipe burners with a damp cloth; clear debris from ports with a soft brush. Scrape griddle with a flat spatula, then clean with warm, soapy water and rinse. Vacuum condenser and vent riser to remove grease. Clean oven interiors with a non-abrasive cleaner; remove racks and wash separately. Dry all surfaces, reassemble components, and verify seals and pilot operation before returning the range to service.#@@#Additional Info#@#Southbend's 4602AA-3GR-LP 60" LP range offers 36,000 BTU cooktop output, 4 burners, 36" griddle, 2 convection ovens, 1 standard oven, stainless steel build, 6" legs, 22.5" riser, 3 racks, NSF/CSA certified, 273,000 BTU total.#@@#General Info#@#Description #@#
For high-volume kitchens where uptime and consistent output define service quality, this liquid propane restaurant range delivers reliable power and durability. It features a multi-zone cooktop, griddle, and dual ovens to support simultaneous cooking tasks. Operators benefit from a compact 60" footprint with stainless-steel construction and commercial-rated controls for dependable daily use.
#@@# Four Non-Clog Burners#@#
Four sealed burners ensure stable flames and minimize downtime from clogs. Rapid ignition and precise manual control let chefs manage multiple pans while maintaining consistent temperatures.
#@@# Right Griddle Plate#@#
The 36" griddle on the right side increases hot-top capacity for searing, sautéing, and flat-top cooking without using burners. The .500" thick plate stabilizes surface temperature under heavy use.
#@@# Dual Oven Configuration#@#
A standard oven and convection oven provide separate zones for baking, roasting, and holding. Battery spark ignition reduces dependence on electrical circuits, while spring-assisted doors simplify rack handling.
#@@# High BTU Output#@#
The 273,000 BTU system supports high throughput and quick recovery between heat-intensive and steady operations. Heat distribution allows simultaneous boiling, griddle use, and oven baking without performance loss.
#@@# Serviceable Stainless Steel#@#
Stainless-steel front, sides, shelf, and adjustable legs ensure durability and simplify sanitation. The 22.5" flue riser with hi-shelf combines ventilation clearance with storage for tools or plated items.
#@@# Commercial Compliance#@#
NSF and CSA certifications ensure safety and reliability. The unit ships with three oven racks and 132.3 Cu.Ft total volume, ideal for schools, hospitals, and hospitality venues. Freestanding installation and manual controls ease placement and training while qualifying for manufacturer service programs.
#@@#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#@#Service personnel should inspect gas connections and standing pilots monthly for leaks and secure fittings. Clean grates, burner ports and griddle plate after each service day using non-abrasive cleaners; remove carbon with a brass brush and rinse. Degrease oven interiors and wipe stainless surfaces with a neutral pH cleaner to prevent corrosion. Verify thermostat calibration and battery spark ignition operation quarterly. Adjust 6" legs for level installation and replace worn seals immediately.