Stop sacrificing durability for performance. This 60-inch liquid propane restaurant range delivers focused heat control and integrated charbroiling capacity to support sustained, high-volume service in professional kitchens. Operators will benefit from precise manual controls, robust stainless steel construction, and a configuration that balances six high-output burners with a large right-side charbroiler and dual ovens for simultaneous cooking tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and close LP supply before cleaning. Remove grates, charbroiler plates, and crumb trays; soak in warm water with mild detergent for 15–30 minutes. Scrub burners and surfaces with a non-abrasive brush; rinse and dry completely. Clean stainless steel with a soft cloth and approved cleaner, wiping with the grain. Clear vents and backriser of grease; inspect seals and replace if damaged. Reassemble and restore LP supply, then test controls for proper operation.#@@#Additional Info#@#Southbend's 4604AA-2CL-LP 60" liquid propane range offers 204,000 BTU with six 26,000 BTU burners, a 36" charbroiler, two ovens, stainless steel exterior, adjustable legs, back riser, CSA and NSF certified, manual controls, 1,075 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for performance. This 60-inch liquid propane restaurant range delivers focused heat control and integrated charbroiling capacity to support sustained, high-volume service in professional kitchens. Operators will benefit from precise manual controls, robust stainless steel construction, and a configuration that balances six high-output burners with a large right-side charbroiler and dual ovens for simultaneous cooking tasks.
#@@# Six High Burners#@#
Six open burners provide concentrated heat across a broad cooking surface, each rated for heavy commercial use to handle multiple pots and pans without thermal drop. Chefs will stage pans side by side to reduce turnaround time and maintain consistent output during peak service periods.
#@@# Right Charbroiler#@#
A 36-inch charbroiler occupies the right side and produces direct radiant heat suitable for searing proteins and finishing items with grill marks. Grill capacity locates high-heat searing next to range-top cooking to streamline workflow and reduce cross-station movement.
#@@# Dual Oven Base#@#
Two standard ovens beneath the range supply separate baking and warming zones, enabling concurrent roasting and holding without flavor transfer. Kitchens will increase throughput by running different temperatures simultaneously and scheduling staggered cook cycles.
#@@# Heavy Stainless Construction#@#
Stainless steel front, sides, shelf, and riser produce a corrosion-resistant exterior that withstands frequent cleaning and daily wear. Facilities will reduce refurbishment costs and preserve a professional appearance over an extended service life.
#@@# Modular Backriser Shelf#@#
A 22.5-inch flue riser with a high shelf creates an elevated staging area for pans, small equipment, and service platters while facilitating venting alignment. Kitchen staff will gain organized staging space and simplified integration with hood systems.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot assemblies weekly, removing debris for consistent ignition and heat. Calibrate the thermostat and check flame patterns monthly; adjust air shutters for a steady blue flame to optimize combustion and reduce carbon deposits. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth after service to prevent corrosion. Degrease charbroiler grates and wash oven interiors with approved high-temperature cleaners; rinse thoroughly.