Stop compromising throughput for consistent results. This 60-inch liquid propane restaurant range delivers targeted heat where teams need it, combining a high-output cooktop, an integrated charbroiler, and dual convection ovens to sustain continuous service in busy kitchens. Operators will appreciate the combination of 326,000 BTU total capacity and durable stainless steel construction that supports long shifts and heavy cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let range cool. Remove grates and charbroiler parts; soak in warm water with degreaser. Scrub burners and wipe ports with a soft brush. Clean oven interiors with mild alkaline cleaner; rinse and dry. Wipe stainless steel surfaces with non-abrasive cleaner, following grain. Clean condenser coils and vents to improve efficiency and reduce fire risk. Inspect seals and replace worn gaskets. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend’s 4604AA-2CR-LP 60" liquid propane range offers 326,000 BTU with six burners, a 24" charbroiler, and two convection ovens; features stainless steel, 6" adjustable legs, 22.5" flue riser with shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for consistent results. This 60-inch liquid propane restaurant range delivers targeted heat where teams need it, combining a high-output cooktop, an integrated charbroiler, and dual convection ovens to sustain continuous service in busy kitchens. Operators will appreciate the combination of 326,000 BTU total capacity and durable stainless steel construction that supports long shifts and heavy cycles.
#@@# Six Open Burners#@#
Six manually controlled burners deliver dedicated zones for simultaneous cooking tasks, producing a consistent 26,000 BTU per burner across the cooktop. Chefs can stage multiple pans and maintain precise temperatures during peak service.
#@@# Rear Non-Clog Burners#@#
Three rear non-clog burners resist buildup and sustain reliable ignition under continuous use, reducing downtime from maintenance. Kitchen staff will perform fewer deep cleans while preserving consistent flame patterns for repeatable results.
#@@# Front Star Sauté Burners#@#
Three star/sauté burners in the front row produce concentrated heat for rapid searing and sauce reduction, enabling faster turnaround on high-demand dishes. Line cooks gain tactile control with manual regulation for immediate response to recipe needs.
#@@# Integrated Charbroiler#@#
The 24-inch right-side charbroiler provides direct radiant heat for grilling and finishing proteins, replicating open-flame effects on the same footprint as the range. Chefs achieve marked sear lines and controlled caramelization without relocating product.
#@@# Dual Convection Ovens#@#
Two convection ovens include battery spark ignition and three racks each, offering even heat distribution across 132.3 cubic feet of total oven volume. Pastry and roast programs maintain consistent yields through forced-air circulation and counterweight spring-assisted doors.
#@@#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 maintain 26,000 BTU output. Tighten gas fittings monthly and check propane supply lines for leaks with soapy solution. Clean charbroiler grates after each shift and degrease stainless steel surfaces with pH-neutral cleaner to prevent corrosion. Calibrate oven thermostats quarterly and check counterweight doors for balance. Lubricate adjustable legs and ensure CSA and NSF labels are visible.