When kitchen demand spikes, compromise becomes the costliest variable. This 60-inch liquid propane restaurant range delivers continuous high-output performance and precise manual control to sustain long service periods without sacrificing consistency or service speed. Front-mounted stainless components and a heavy-duty build support daily commercial use while simplifying cleaning and maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and lock out fuel. Remove grates, racks and drip trays. Scrape griddle with a scraper while still warm, then wash with a mild degreasing solution; rinse and dry. Vac and brush burner ports and oven cavity; avoid water on ignition components. Clean condenser coils and vents with a soft brush. Inspect seals and legs for wear. Use NSF-approved cleaners on stainless surfaces. Repeat daily for high-use areas and document each cleaning to meet CSA and health inspection standards.#@@#Additional Info#@#Southbend’s 4602AC-3GL-LP 60" liquid propane range offers 204,000 BTU with three burners, a 36" griddle, convection oven, stainless steel build, cabinet base, three racks, 6" adjustable legs, and NSF and CSA certifications.#@@#General Info#@#Description #@#
When kitchen demand spikes, compromise becomes the costliest variable. This 60-inch liquid propane restaurant range delivers continuous high-output performance and precise manual control to sustain long service periods without sacrificing consistency or service speed. Front-mounted stainless components and a heavy-duty build support daily commercial use while simplifying cleaning and maintenance.
#@@# Durable Stainless Surfaces#@#
The unit uses stainless steel on the front, sides, shelf, and riser to resist corrosion and retain structural integrity under heavy traffic. Chefs benefit from surfaces that withstand frequent cleaning cycles and maintain a consistent professional appearance over time.
#@@# High Heat Output#@#
The range produces 204,000 BTU total to tackle multiple high-volume cooking tasks simultaneously. Kitchens achieve faster boil times, sustained searing heat, and reliable griddle performance during peak service.
#@@# Versatile Cooktop Configuration#@#
Three non-clog open burners pair with wavy grates and a 36-inch left griddle to support pans, stockpots, and flat-top cooking without repositioning equipment. Operators gain flexibility for sautéing, boiling, and griddling across a single footprint.
#@@# Efficient Oven Performance#@#
The single convection oven uses battery spark ignition to provide consistent heat distribution for baking and roasting applications. Culinary teams obtain repeatable results and reduced recovery time between loads.
#@@# Serviceability And Support#@#
The range qualifies for the manufacturer’s Service First program, which streamlines maintenance and parts support for reduced downtime. Facilities managers receive prioritized servicing options to keep the unit operational during busy periods.
#@@# Field-Ready Installation#@#
Freestanding design and 6-inch adjustable legs deliver straightforward leveling on uneven floors and simplified placement in tight kitchens.
#@@#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 weekly and remove debris to prevent clogging; use a soft brush and vacuum attachments. Clean griddle and stainless surfaces after each service with a mild detergent and warm water; dry thoroughly to prevent spotting. Verify pilot and ignition components monthly; replace worn parts per Southbend specifications. Lubricate hinges and adjust gaskets quarterly. Calibrate thermostats semiannually and record readings for CSA compliance documentation.