Built for high-volume cooking, this 60.75" liquid propane range delivers strong thermal output and charbroiler capability to meet demanding service needs. Kitchens benefit from 258,000 BTU across six burners and a 24" charbroiler, enabling simultaneous searing, boiling, and grilling without slowing production. Stainless steel construction, adjustable legs, and service program eligibility simplify maintenance and uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool unit. Remove grates and plates. Scrape grease, soak in hot water with degreaser. Wipe stainless surfaces with non-abrasive cleaner and soft cloth. Vacuum backriser debris, clean flue shelf. Clean oven interior with approved cleaner; test ignition after drying. Reinstall parts when dry. Regular cleaning prevents contamination, fires, energy waste, and inspection failures.#@@#Additional Info#@#Southbend 4602AC-2CR-LP 60.75" liquid propane restaurant range delivers 258,000 BTU with six non-clog burners, right-side 24" charbroiler, convection oven with battery spark ignition, cabinet base, stainless steel front and sides.#@@#General Info#@#Description #@#
Built for high-volume cooking, this 60.75" liquid propane range delivers strong thermal output and charbroiler capability to meet demanding service needs. Kitchens benefit from 258,000 BTU across six burners and a 24" charbroiler, enabling simultaneous searing, boiling, and grilling without slowing production. Stainless steel construction, adjustable legs, and service program eligibility simplify maintenance and uptime.
#@@# Six Non-Clog Burners#@#
Six open burners provide powerful heat for large pots and pans, while wavy grates stabilize cookware during service. Removable components allow quick cleaning and reduce downtime, ensuring consistent heat transfer.
#@@# 24 Inch Charbroiler#@#
The integrated 24" charbroiler produces radiant heat for high-volume searing and char applications. Chefs manually control grill intensity to achieve desired results without needing extra equipment or space.
#@@# Convection Oven Unit#@#
The convection oven with battery spark ignition ensures faster, even cooking via forced-air circulation. Operators load multiple racks to increase batch capacity while maintaining uniform temperatures for baked and roasted items.
#@@# Stainless Steel Surfaces#@#
Stainless steel front, sides, and shelf resist corrosion and support sanitation protocols for hospitals, schools, and foodservice. Routine wipe-downs and disinfecting are easy without coatings that degrade over time.
#@@# Backriser With Hi-Shelf#@#
The 22-1/2" flue riser includes a hi-shelf for staging pans, trays, and tools, reducing travel time between stations. The shelf channels exhaust away from the workline, creating a safer, more organized environment.
#@@# Cabinet Base And Racks#@#
A cabinet base with three racks provides secure storage for sheet pans, trays, and cookware near the cooking surface. Quick access improves line flow and reduces retrieval time.
The freestanding unit connects to liquid propane systems with manual controls for easy operator training.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris from wavy grates to maintain consistent flame patterns. Drain and clean the charbroiler surface after heavy use; scrape to prevent buildup and flush grease trays with warm detergent. Verify standing pilot and battery spark ignition function monthly; replace batteries when ignition fails. Clean condenser and stainless steel surfaces with nonabrasive cleaners and rinse. Confirm door seals and adjustable legs remain secure for safe operation.