Stop compromising throughput for control. This 60" liquid propane restaurant range delivers 295,000 BTU output across six burners and dual convection ovens, designed for high-volume operations. It combines griddle and burner versatility with durable stainless steel construction for demanding workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let surfaces cool. Remove grates and racks; soak in warm, soapy water. Scrape grease from griddle and broiler with a suitable scraper, then clean with a non-abrasive cleaner. Vacuum condenser and rear vent riser to remove debris. Wipe stainless steel front, sides, and shelf with mild detergent; rinse and dry. Inspect door seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, inefficiency, failures, and inspection issues.#@@#Additional Info#@#Southbend's 4604AA-2RR-LP 60" Liquid Propane Range offers 295,000 BTU, six burners, griddle/broiler, two convection ovens, stainless steel build, adjustable legs, NSF/CSA certified, and manual controls.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60" liquid propane restaurant range delivers 295,000 BTU output across six burners and dual convection ovens, designed for high-volume operations. It combines griddle and burner versatility with durable stainless steel construction for demanding workflows.
#@@# Six Open Burners#@#
Six manual-control burners provide concentrated heat for searing and boiling. Operators gain immediate flame response to control cook cycles and reduce hold times during peak service.
#@@# Front Star Sauté Burners#@#
Three front star/sauté burners deliver focused flame for sauté stations and pans needing high-heat agitation. Placement improves ergonomics and shortens transfer distance between burners and prep areas.
#@@# Rear Non-Clog Burners#@#
Three rear non-clog burners ensure consistent operation under heavy use and resist debris-related failures. Reduced maintenance preserves uptime and lowers service needs.
#@@# Integrated Griddle Broiler#@#
A raised griddle/broiler supports flat-top cooking and broiling, ideal for breakfast, lunch, and high-turnover menus. The .500" (1/2") plate thickness ensures uniform surface temperature retention.
#@@# Dual Convection Ovens#@#
Two convection ovens feature battery spark ignition and include three racks each, enabling simultaneous baking, roasting, and holding. Convection airflow accelerates cooking and ensures consistent quality across racks.
#@@# Service-Ready Design#@#
Stainless steel front, sides, hi-shelf, and a 22-1/2" flue riser with shelf create a sanitary, serviceable design for commercial kitchens. Six-inch adjustable legs allow leveling on uneven floors and simplify cleaning beneath the range.
Technical summary: freestanding installation, manual controls, standing pilot with battery spark ovens, cCSAus and NSF certifications, total weight approximately 1,075 pounds, and width near 60.75". Built for high-volume cooking in restaurants, campuses, hospitals, and catering operations.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4604AA-2RR-LP by inspecting gas connections and valves monthly for leaks using a soap solution. Clean griddle surfaces after each shift with a stainless scraper and a warm, soapy cloth; apply a light coating of oil to prevent corrosion. Remove oven racks weekly and wash in warm water; vacuum crumb trays and clear flue riser debris. Tighten adjustable legs quarterly and test ignition systems per manufacturer guidelines.