Built to withstand continuous service in high-demand kitchens, this 60-inch liquid propane range delivers concentrated power and reliable control for restaurant, institutional, and catering operations. Operators achieve rapid heat-up and consistent surface temperatures across six star/sauté burners while a dedicated charbroiler handles direct flame grilling without sacrificing throughput. Technicians benefit from straightforward manual controls and accessible components that simplify daily maintenance and reduce downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply. Remove grates and racks; soak in hot, soapy water. Scrub charbroiler and burners with a non-abrasive brush; clear grease from backriser and hi-shelf. Wipe stainless steel front and sides with mild detergent, then rinse and dry. Clean convection ovens after cool down; remove racks and wash; inspect door seals. Vacuum condenser and vents to prevent heat buildup and fires. Reconnect power and test controls before service.#@@#Additional Info#@#Southbend's 4603AA-2CR-LP 60" liquid propane range delivers 326,000 BTU with six burners, a 24" charbroiler, and dual convection ovens; stainless steel, 6" adjustable legs, CSA and NSF certified, freestanding design for heavy kitchen use.#@@#General Info#@#Description #@#
Built to withstand continuous service in high-demand kitchens, this 60-inch liquid propane range delivers concentrated power and reliable control for restaurant, institutional, and catering operations. Operators achieve rapid heat-up and consistent surface temperatures across six star/sauté burners while a dedicated charbroiler handles direct flame grilling without sacrificing throughput. Technicians benefit from straightforward manual controls and accessible components that simplify daily maintenance and reduce downtime.
#@@# High Output Burners#@#
Six star sauté burners supply concentrated flame distribution and 326,000 BTU total, enabling simultaneous high-heat tasks such as searing, boiling, and rapid stock reduction. Chefs gain predictable performance across multiple pots and pans, maintaining menu pace during peak service.
#@@# Charbroiler Section#@#
A 24-inch right-side charbroiler provides direct grilling capacity for proteins and vegetables, producing defined sear marks and controlled drip management. Line cooks can add grilled items without a separate appliance, consolidating footprint and improving station efficiency.
#@@# Convection Ovens#@#
Two convection ovens employ battery spark ignition and include three racks each, offering even heat circulation for roasting and bulk baking. Kitchen managers expand production capacity with consistent cook results and reduced cycle variability between batches.
#@@# Stainless Exterior#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation with smooth surfaces and accessible crevices. Cleaning crews reduce labor time while facilities maintain a professional appearance under continuous use.
#@@# Serviceable Design#@#
A standing pilot configuration and manual controls present familiar service points for in-house technicians and external contractors, and qualifying units participate in a manufacturer service program. Maintenance teams locate components quickly, lowering mean time to repair and preserving uptime.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris for consistent flame and heat. Clean charbroiler grates after each service with a grill brush and degreaser; let components cool before handling. Vacuum the condenser area and wipe the stainless steel front and sides with a mild alkaline cleaner to prevent corrosion. Check door seals and adjust hinges for proper oven sealing. Verify gas connections and test the standing pilot and spark ignition monthly for safe operation.