Stop compromising output for speed. This 60-inch liquid propane restaurant range delivers concentrated cooking power across a large footprint, engineered for continuous service and high throughput. Operators gain precise manual control across ten burners, a right-side griddle, convection capacity, and a single standard oven to handle simultaneous production lines without sacrificing consistency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and close valve. Scrape grates and griddle while warm; wipe with a mild degreaser and a soft cloth. Remove racks and wash in hot, soapy water; rinse and dry. Clean oven interiors with manufacturer-approved cleaner; avoid abrasive pads. Vacuum condenser and clear flue riser crumbs. Inspect seals and burners for clogs; clear with a soft brush. Dry all surfaces, reconnect gas, and run burners briefly to confirm proper ignition and airflow.#@@#Additional Info#@#Southbend's 4602AA-LP 60" liquid propane range delivers 273,000 BTU across ten burners and a 36" griddle, with two convection ovens, stainless steel exterior, adjustable legs, and CSA/NSF certifications for heavy-duty kitchens.#@@#General Info#@#Description #@#
Stop compromising output for speed. This 60-inch liquid propane restaurant range delivers concentrated cooking power across a large footprint, engineered for continuous service and high throughput. Operators gain precise manual control across ten burners, a right-side griddle, convection capacity, and a single standard oven to handle simultaneous production lines without sacrificing consistency.
#@@# Burners Performance#@#
Ten non-clog open burners supply the primary cooking surface, producing the high heat required for rapid searing and large-batch boiling. Manual controls allow chefs to adjust flame intensity instantly, maintaining consistent results during peak periods.
#@@# Griddle Efficiency#@#
A 36-inch griddle sits on the right side to handle pancakes, sandwiches, and direct-heat items at scale. The flat plate area supports continuous contact cooking and simplifies cleanup through accessible grates and surfaces.
#@@# Oven Capacity#@#
A standard oven pairs with a convection oven to expand simultaneous cooking options and increase throughput. The combined cubic volume of 132.3 Cu.Ft supports multiple racks and varied menu staging under separate temperature regimes.
#@@# Construction Durability#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and an industry-appropriate finish for busy kitchens. Six-inch adjustable legs permit precise leveling on uneven floors to protect oven door operation and maintain safe workflow.
#@@# Service Readiness#@#
The unit qualifies for an established service program and carries cCSAus, CSA Flame, CSA Star, and NSF listings, signaling compliance with commercial codes and sanitation standards. Battery spark ignition in both ovens and standing pilot support reliable starts under frequent use.
#@@# Dimensions And Power#@#
The range measures approximately 60.75 inches wide with a 37.00-inch cooktop depth and a 22.5-inch flue riser with shelf, delivering 273,000 BTU of total input on liquid propane.
#@@#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#@#Consult maintenance schedules monthly and inspect burner ports, griddle surface, oven seals, and pilot assemblies for residue or wear. Drain and clean grease traps, wiping stainless steel with nonabrasive detergent and warm water. Calibrate gas pressure and check manifold fittings for leaks using soapy solution; tighten connections when necessary. Replace worn gaskets and filters promptly. Lubricate hinges and adjust legs to maintain level operation. Run diagnostic cycles after service.