Stop sacrificing control for capacity. This 60" liquid propane restaurant range delivers targeted heat, integrated charbroiler performance, and oven flexibility, allowing kitchens to maintain consistent output during peak service periods. Operators gain a consolidated cooking platform that balances charbroiling, open-flame work, and convection baking for diverse menu demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool completely. Remove grates and charbroiler, soak in warm water with degreaser for 15–30 minutes, scrub with a non-abrasive pad, rinse, and air dry. Wipe stainless surfaces with mild detergent and soft cloth; avoid steel wool. Clean oven interior after each shift: remove racks, apply oven-safe cleaner, scrub, rinse, and dry. Vacuum flue riser area and clean grease traps weekly to reduce fire risk and extend equipment life.#@@#Additional Info#@#Southbend’s 60" liquid propane range, model 4602AC-3CL-LP, offers 236,000 BTU total, featuring a 36,000 BTU charbroiler, four burners, stainless steel surfaces, a convection oven, spring-assisted door, 3 racks, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing control for capacity. This 60" liquid propane restaurant range delivers targeted heat, integrated charbroiler performance, and oven flexibility, allowing kitchens to maintain consistent output during peak service periods. Operators gain a consolidated cooking platform that balances charbroiling, open-flame work, and convection baking for diverse menu demands.
#@@# Four Burners#@#
Four non-clog open burners supply focused heat across the 37.00" cooktop, each contributing to the unit's overall production capability. Chefs achieve rapid boiling and precise sauté control while maintenance teams reduce downtime thanks to lift-off components that simplify cleaning.
#@@# Charbroiler Section#@#
A 36" charbroiler occupies the left portion, offering concentrated radiant searing for proteins and grill-mark presentation. Staff control charring intensity manually to handle heavy throughput without sacrificing consistent cooking results.
#@@# Convection Oven#@#
An integrated convection oven uses battery spark ignition and provides 132.3 cubic feet of controlled baking volume with three racks included to support simultaneous sheet pan loads. Kitchen personnel access the oven through a spring-assisted, counterweight door that enhances safety and ergonomics during repetitive loading.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and flue riser create a durable exterior that resists corrosion in high-use back-of-house environments. Floor-level 6" adjustable legs enable precise leveling on uneven surfaces, stabilizing heavy cooking operations and simplifying sanitation beneath the unit.
#@@# Vent and Riser#@#
A 22.5" flue riser with hi-shelf integrates ventilation termination with service storage, keeping critical tools and small containers within reach. Designers reduce footprint by combining the riser and shelf, maintaining clearances while streamlining workflow.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot daily; remove debris and verify ignition to prevent flame failures. Clean charbroiler grates after each service with a stiff brush and degreaser to maintain heat transfer. Wipe stainless steel surfaces with a neutral detergent and soft cloth to avoid corrosion. Level the unit and check 6" adjustable legs for stability weekly. Service the convection oven seals and racks monthly and record CSA and NSF compliance checks for audits.