Command kitchens demand equipment that performs without compromise. This 60-inch liquid propane range delivers 303,000 BTU of sustained heat, combines six non-clog burners with a built-in charbroiler, and integrates both a standard oven and a convection oven to handle simultaneous cooking tasks. Operators will notice reduced bottlenecks during peak service because this unit prioritizes throughput, consistency, and serviceability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and cool before cleaning. Remove grates and racks; soak in hot water with degreaser for 15–30 minutes. Scrub burners and charbroiler surfaces with a non-abrasive brush; rinse and dry. Wipe stainless steel exterior with mild detergent and a soft cloth; polish along the grain. Clean oven interiors after heavy use: scrape debris, apply oven-safe cleaner, wipe thoroughly. Vacuum condenser coils and vents monthly to prevent heat buildup. Reconnect power when fully dry.#@@#Additional Info#@#Southbend’s 4602AD-2CL-LP 60" liquid propane range offers 303,000 BTU with six burners, a 24" charbroiler, a standard oven, and a convection oven.#@@#General Info#@#Description #@#
Command kitchens demand equipment that performs without compromise. This 60-inch liquid propane range delivers 303,000 BTU of sustained heat, combines six non-clog burners with a built-in charbroiler, and integrates both a standard oven and a convection oven to handle simultaneous cooking tasks. Operators will notice reduced bottlenecks during peak service because this unit prioritizes throughput, consistency, and serviceability.
#@@# Burners Performance#@#
Six high-output, non-clog burners provide concentrated heat across a 37-inch cooktop, allowing staff to sear, boil, and simmer multiple pans concurrently. Technicians will appreciate the easy access and serviceability that minimize downtime during busy shifts.
#@@# Charbroiler Efficiency#@#
A 24-inch left charbroiler sits on the cooktop to grill proteins at high temperatures while freeing burner space for pots and pans. Chefs gain charred flavor without sacrificing range capacity, streamlining menu planning for high-volume kitchens.
#@@# Dual Oven Capacity#@#
The unit includes one standard oven and one convection oven, both featuring battery spark ignition to ensure reliable starts even during power transitions. Culinary teams will use the convection oven for faster, more uniform baking while reserving the standard oven for traditional roasting and holding.
#@@# Durable Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify cleaning, preserving a sanitary station under continuous use. Facility managers will benefit from the resilient finish that reduces repair frequency and maintains a professional appearance.
#@@# Venting and Support#@#
A 22.5-inch flue riser with shelf and a backriser vent design directs heat and smoke away from the workline while providing storage for pans or tools. Kitchen planners can optimize workflow and maintain clear sight lines for staff safety.
#@@#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 food debris to prevent clogging; use a brass brush and mild detergent to clean wavy grates and charbroiler surfaces. Check gas fittings and the standing pilot for leaks with a soap solution; tighten connections when necessary. Clean condenser and vent passages monthly to maintain 303,000 BTU performance. Lubricate oven door hinges quarterly and verify spring assisted counterweight action. Replace seals showing wear.