Stop sacrificing capacity for control. This 60-inch liquid propane restaurant range delivers 303,000 BTU of consistent cooking power while maintaining precise manual control across six non-clog burners, enabling continuous service periods without uneven heat or frequent intervention. Operators who need simultaneous high-output griddle, charbroiler, and oven performance will gain reliable throughput and simplified maintenance from its commercial-grade configuration.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and turn off Liquid Propane supply. Remove grates and racks; soak in warm, soapy water and scrub with non-abrasive pads. Wipe stainless steel front and sides with mild detergent, then rinse and dry to prevent corrosion. Clean charbroiler surfaces and burn ports to remove grease; inspect and clear vent riser and hi-shelf. Vacuum condenser coils and check seals. Restore power only after all components are completely dry.#@@#Additional Info#@#Southbend’s 4602AD-2CR-LP 60" liquid propane range offers 303,000 BTU, six burners, a 24" charbroiler, one standard oven, and one convection oven. It features a stainless steel exterior, adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing capacity for control. This 60-inch liquid propane restaurant range delivers 303,000 BTU of consistent cooking power while maintaining precise manual control across six non-clog burners, enabling continuous service periods without uneven heat or frequent intervention. Operators who need simultaneous high-output griddle, charbroiler, and oven performance will gain reliable throughput and simplified maintenance from its commercial-grade configuration.
#@@# Six Burner Array#@#
Six non-clog burners provide concentrated heat distribution and rapid recovery times for high-volume cooking. Chefs maintain consistent outputs for multiple pans without temperature drift, effectively reducing ticket times during peak service.
#@@# Charbroiler Section#@#
The 24-inch charbroiler on the right delivers direct radiant heat for charred sear marks and rapid protein cooking. Staff achieve grill-quality results while preserving adjacent burner performance through isolated control.
#@@# Dual Oven Capacity#@#
One standard oven and one convection oven, each equipped with battery spark ignition, allow parallel baking and holding operations. Kitchen teams can run separate cooking profiles concurrently, increasing menu flexibility and reducing cross-contamination risks.
#@@# Durable Stainless Surfaces#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify cleaning routines in busy kitchens. Maintenance crews can complete wipe-downs and sanitary procedures faster, supporting continuous compliance with NSF standards.
#@@# Sturdy Support Design#@#
Six-inch adjustable legs and a 22.5-inch flue riser with shelf stabilize the unit and integrate ventilation needs. Installers can level the range on uneven floors and provide a shelf for staging tools or pans without additional furniture.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris with a soft brush to prevent clogging and maintain 303,000 BTU output. Clean grates and charbroiler surfaces after each service using nonabrasive, high-temperature cleaner and rinse thoroughly. Flush oven interiors monthly; remove racks and soak in warm, soapy water before reinstalling. Verify gas connections and standing pilot operation daily; tighten fittings and replace worn seals. Level unit and adjust 6" legs quarterly for consistent cooking.