This 60 inch liquid propane restaurant range delivers focused cooking power across a mixed top and oven configuration, enabling continuous service without compromises. Operators gain consistent heat and durable stainless surfaces to manage peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane supply. Remove grates and charbroiler plates; wash with degreasing solution and hot water. Vacuum debris from backriser, then wipe stainless surfaces with non-abrasive cleaner. Clean oven interiors using manufacturer-approved oven cleaner; remove racks and soak, then dry. Inspect and clean condenser coils and burner ports; clear obstructions. Verify seals and legs; reconnect gas only after unit is fully dry and leak-tested.#@@#Additional Info#@#Southbend’s 4603AA-3CR-LP 60" liquid propane range offers 292,000 BTU with four burners, a 36" charbroiler, dual convection ovens, and three racks each.#@@#General Info#@#Description #@#
This 60 inch liquid propane restaurant range delivers focused cooking power across a mixed top and oven configuration, enabling continuous service without compromises. Operators gain consistent heat and durable stainless surfaces to manage peak periods.
Four star sauté burners generate concentrated heat for rapid searing and boiling, producing immediate response to knob adjustments. Each burner sits beneath standard grates to support heavy pots and pans while simplifying cleaning.
A 36 inch charbroiler occupies the right top area to deliver direct radiant heat for grilling and finishing proteins. The charbroiler integrates with the cooktop footprint to reduce equipment footprint and speed plate turnaround.
Two convection ovens provide even thermal distribution with battery spark ignition and include three racks per oven to maximize batch volume. The ovens offer a combined cubic volume of 132.3 Cu.Ft for staging multiple sheet pans or hotel pans simultaneously.
Stainless steel front, sides, shelf, and a 22.5 inch flue riser present corrosion resistant surfaces and a reinforced work area. Six inch adjustable legs allow stable installation on uneven floors and maintain sanitary clearances.
Standing pilot and manual control systems simplify field servicing and minimize electronic failure points, and the unit qualifies for a factory service program for expedited support. Spring assisted counterweight oven doors reduce operator strain and extend hinge life.
Total input registers 292,000 BTU with a 37.00 inch cooktop and 13.00 inch oven bottom clearance to accommodate large cookware. CSA and NSF certifications verify compliance with safety and sanitation standards for commercial kitchens.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler daily; remove debris and grease to prevent flare-ups and ensure uniform heat distribution. Clean oven interiors weekly with noncaustic detergent and a soft brush; rinse thoroughly and dry before use. Degrease stainless steel exterior with a pH-neutral cleaner; buff with a microfiber cloth to prevent streaking. Verify gas connections and standing pilot operation monthly; tighten fittings and replace worn seals. Calibrate thermostat quarterly for consistent results.