Stop sacrificing throughput for control. This 60" liquid propane restaurant range combines high-output gas power with precise oven performance to keep service efficient and recipes consistent under heavy use. Operators benefit from a total output of 310,000 BTU, a six-burner layout, a left-side griddle, and two convection ovens designed for continuous commercial service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and cool surfaces. Remove grates and racks; soak in warm, soapy water. Scrape griddle residue with a non-metal scraper, then clean with a 1:20 vinegar-water solution and dry. Wipe burners and stainless surfaces with a non-abrasive cleaner; clean the flue riser and backriser shelf to remove grease. Clean oven interiors with approved oven cleaner, rinse, and reinstall racks. Regular cleaning prevents contamination, fires, wasted energy, and equipment failure.#@@#Additional Info#@#Southbend’s 4604AA-2GL-LP 60" liquid propane range offers 310,000 BTU with six burners, a 24" griddle, two convection ovens, stainless steel build, 22-1/2" flue riser, 6" adjustable legs, and is CSA and NSF certified for food service.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" liquid propane restaurant range combines high-output gas power with precise oven performance to keep service efficient and recipes consistent under heavy use. Operators benefit from a total output of 310,000 BTU, a six-burner layout, a left-side griddle, and two convection ovens designed for continuous commercial service.
#@@# High BTU Output#@#
310,000 BTU provides sustained heat for simultaneous high-volume cooking across burners and the griddle. Chefs achieve rapid boil times and searing capacity while maintaining stable temperatures during peak service periods.
#@@# Six Burner Layout#@#
Six individual burners create dedicated heat zones to run multiple pans simultaneously and balance workflows. Operators can isolate cooking tasks and minimize crossover downtime for quicker ticket turnaround.
#@@# Integrated Griddle Plate#@#
The left griddle features a .500" plate thickness for even heat distribution and durable searing performance. Kitchens can handle large flat-top tasks such as eggs, sandwiches, and breakfast lines with consistent contact heat and fewer hotspots.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition enable concurrent baking and roasting with forced-air circulation for uniform results. Each oven includes three racks and supports staggered load schedules to maximize throughput and menu variety.
#@@# Stainless Construction#@#
The stainless steel front, sides, and shelf resist corrosion and simplify daily sanitation in busy back-of-house environments. Staff can clean surfaces quickly, maintaining hygiene standards and reducing maintenance labor.
#@@# Service-Ready Design#@#
A 22-1/2" flue riser with a hi-shelf and six-inch adjustable legs allows the unit to fit into various kitchen footprints and ventilation plans.
#@@#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 weekly and remove debris to prevent clogging; disassemble caps and clean ports with a soft brush. Verify griddle plate flatness and polish with a nonabrasive pad to maintain .500" thickness integrity. Calibrate oven thermostats monthly and test battery spark ignition; replace batteries per manufacturer schedule. Check 6" adjustable legs for level and secure fastenings. Clean stainless steel with mild detergent and dry to prevent corrosion. Run CSA and NSF checks as required.