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Southbend 4602AD-3CR-LP 60" Liquid Propane Ultimate Restaurant Range - 281,000 BTU

Southbend

$18,909.00
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SKU:
4602AD-3CR-LP
Weight:
1,075.00 LBS
Shipping:
Calculated at Checkout
SKU Number:
4602AD-3CR__1267
Base:
(1) Standard Oven, (1) Convection Oven
Cook Top:
37.00"
Cubic Volume:
132.3 Cu.Ft
Exterior Finish:
Stainless steel
Flue Riser:
22.5 Flue Riser Standard
Legs:
6" Adjustable Legs
No of Burners:
4
Number of Racks:
4
Oven Bottom:
13.00"
Oven Door:
Spring Assisted, Counterweight Door
Top:
Charbroilers
Total BTU:
281,000 BTU
Vent:
Backriser with hi-shelf
email_price:
no
Tags:
Range, 60" Restaurant, Gas
Label Option type:
rectangles
Net Price:
17964.41
msrp_price:
no
Ship From:
27526
Product Taxonomy:
CulinaryDepot>>Restaurant Equipment>>Cooking Equipments>>Restaurant Ranges>>Commercial Gas Range
call_price:
no
map_price:
yes
Freight Class:
85
Packed By:
1 Each
add_to_cart:
no
MAP Price:
18909.00
Manufacturer:
Southbend
login_price:
no
Product ID:
4720ee4a-27c0-df11-8ce2-001ec95274b6
List Price:
42022.00
Taxonomy Weight:
1075
Oven Type:
Ultimate Restaurant Range
Trigger BC Integration:
Y-6/24/2026_6:00PM
Primary Image:
Southbend_4602AD-3CR-LP.png
Filter_Width:
59 - 72 Inches
Filter_Power Type:
Liquid Propane
is free shipping:
Yes
Filter_Manufacturer:
Southbend
Filter_Total BTU:
251,000 - 300,000 BTU
specsheet:
Southbend_4602AD-3CR-LP.pdf
Sale Price:
18909.00
Other Available Options:
Liquid Propane
NSF Certified:
Yes
other_types:
4602AD-3CR-LP$Liquid Propane#@#4602AD-3CR-NG$Natural Gas
Power Type:
Liquid Propane
Control Type:
Manual
Filter_Control Type:
Manual
Filter_Installation Type:
Freestanding
Filter_NSF Listed:
Yes
Filter_Configuration:
Charbroilers
CSA Certified:
Yes
Keyfeatures5:
Stainless steel exterior with 6" legs
Keyfeatures4:
Standard and convection ovens
Keyfeatures6:
CSA and NSF certified
Keyfeatures:
281,000 BTU cooking power
Keyfeatures3:
36" charbroiler for searing
Keyfeatures2:
Four non-clog burners
short_description:
Southbend's 4602AD-3CR-LP 60" liquid propane range offers 281,000 BTU with four non-clog burners and a 36" charbroiler for high-volume cooking.
Lead Time:
1 Business Day
Real Weight:
1075
Real Width:
69
Real Height:
74
Real Depth:
48
Dimensions:
48 69 74
PRO:
yes
Adding to cart… The item has been added
Built for relentless kitchen service, this heavy-duty 60-inch range delivers sustained heat output and versatile cooking zones without compromise. Operators will achieve consistent searing on a charbroiler and controlled baking in two distinct ovens while maintaining uptime through robust stainless steel construction and accessible service features. Designed for high-volume environments, this unit balances power, durability, and regulatory compliance to support continuous operation in commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off the LP supply before cleaning. Remove grates and racks; soak in hot water with degreaser. Scrub charbroiler surfaces and oven interiors with non-abrasive cleaner; rinse and dry. Degrease burners and wipe wavy grates; clear vent and flue riser of buildup. Clean condenser coils where applicable to preserve efficiency. Inspect door seals and springs; replace if damaged. Perform weekly deep-cleaning to prevent grease fires, bacterial contamination, and costly breakdowns.#@@#Additional Info#@#Southbend's 60" liquid propane range offers 281,000 BTU with four non-clog burners, a 36" charbroiler, standard and convection ovens, stainless steel surfaces, 6" adjustable legs, and a 22.5" flue riser with shelf, CSA and NSF certified.#@@#General Info#@#Description #@# Built for relentless kitchen service, this heavy-duty 60-inch range delivers sustained heat output and versatile cooking zones without compromise. Operators will achieve consistent searing on a charbroiler and controlled baking in two distinct ovens while maintaining uptime through robust stainless steel construction and accessible service features. Designed for high-volume environments, this unit balances power, durability, and regulatory compliance to support continuous operation in commercial kitchens. #@@# High Output Power#@# Delivering 281,000 BTU total, this range supplies rapid temperature recovery for back-to-back cooking cycles. Chefs maintain setpoints across multiple stations, reducing wait times and increasing throughput during peak periods. #@@# Dual Oven Flexibility#@# Configure simultaneous processes with one standard oven and one convection oven, each using battery spark ignition for reliable startup. Staff can roast, bake, and hold separate menu components without cross-interference, expanding menu versatility during service. #@@# Charbroiler Performance#@# Integrate a 36-inch charbroiler positioned on the right to provide intense direct heat and consistent sear patterns. The charbroiler complements the four non-clog burners and wavy grates to handle high-volume grilling and searing tasks efficiently. #@@# Commercial Construction#@# Specify stainless steel front, sides, shelf, and a 22.5-inch flue riser with a high shelf for durable, hygienic surfaces that resist corrosion and simplify cleaning. Adjustable 6-inch legs provide stable installation on uneven floors while maintaining proper service clearances. #@@# Certified Compliance#@# Choose equipment that meets CSA and NSF certifications to satisfy safety and sanitation requirements for institutional and commercial food service. Inspectors will find documentation aligned with common regulatory expectations, easing approval and permitting. #@@#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 clean wavy grates daily to prevent clogs and maintain consistent heat output. Drain grease trays after each service and sanitize with food-safe detergent. Check standing pilot and battery spark ignition weekly; replace batteries and adjust pilot flame as needed. Verify door counterweight and spring-assisted hinges monthly and lubricate pivot points. Measure gas pressure and test regulators quarterly to ensure 281,000 BTU performance.