Built for continuous service and engineered for precise heat control, this 60-inch gas range delivers commercial-grade performance where throughput and consistency matter most. Designed for kitchens that operate on tight schedules, the unit combines high-output charbroiling and a convection oven to handle mixed cooking demands without sacrificing output or control. Specified for liquid propane operation, the configuration supports heavy daily use while simplifying fuel logistics in venues without natural gas.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the 60" range before cleaning. Remove grates and charbroiler parts; soak in warm, soapy water for 15–30 minutes. Scrub with a non-abrasive brush, rinse, and dry. Wipe stainless steel surfaces with mild detergent, then polish with a soft cloth. Clean oven interior after it cools: remove racks, wash with warm, soapy water, rinse, dry, and reinstall. Vacuum condenser coils and clear flue riser debris monthly to improve efficiency and reduce fire risk.#@@#Additional Info#@#Southbend’s 60" liquid propane range, model 4602AC-3CR-LP, offers 236,000 BTU with four burners and a 36,000 BTU charbroiler. It features stainless steel, adjustable legs, a convection oven, three racks, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Built for continuous service and engineered for precise heat control, this 60-inch gas range delivers commercial-grade performance where throughput and consistency matter most. Designed for kitchens that operate on tight schedules, the unit combines high-output charbroiling and a convection oven to handle mixed cooking demands without sacrificing output or control. Specified for liquid propane operation, the configuration supports heavy daily use while simplifying fuel logistics in venues without natural gas.
#@@# High Output Burners#@#
Four non-clog open burners provide focused, repeatable heat across the 37-inch cooktop, enabling multiple pots and pans to run simultaneously while maintaining temperature stability. Operators gain predictable boil and sauté performance from a design that reduces downtime for cleaning and keeps lines moving.
#@@# Integrated Charbroiler#@#
A 36-inch charbroiler sits to the right of the rangetop to sear proteins and produce char marks at restaurant pace, concentrating 36,000 BTU of grilling capacity where it matters. Chefs receive consistent contact heat and simple transfer between grates and stock pots without repositioning heavy equipment.
#@@# Convection Oven Versatility#@#
The single convection oven includes battery spark ignition for reliable lightoff and delivers a usable internal volume within a 13-inch oven bottom depth for roasting, baking, and holding tasks. Kitchen staff can stack multiple items on three supplied racks while convection airflow promotes uniform results across pans.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser create a washdown-friendly exterior that resists corrosion in busy service environments. Maintenance crews benefit from smooth surfaces and accessible interiors that support fast sanitation cycles and reduce labor time.
#@@#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#@#Inspect burners and grates weekly; remove debris and soak grates in warm, soapy water, then dry before reassembly. Clean stainless steel surfaces with a neutral cleaner and soft cloth; polish along the grain to avoid streaks. Verify pilot and battery spark ignition monthly; replace batteries and clean pilot orifices as needed. Check door counterweight and spring-assisted hinges for secure operation and lubricate pivot points. Monitor flue riser and clear obstructions regularly.