When service volume meets culinary standards, this industrial gas range delivers output without sacrificing control. Designed for commercial kitchens needing high-heat cooking, searing, and broiling, it provides 292,000 BTU of power and integrates charbroiling and convection ovens for versatile production. Founded in 1998, our company supports operations with proven equipment and responsive service programs tailored to food service, healthcare, education, and hospitality.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and let cool. Remove grates and racks; soak in warm, soapy water. Scrub charbroiler surfaces and burner caps with a non-abrasive pad; clear orifices with a soft brush. Wipe stainless surfaces with mild detergent, rinse, and dry to prevent corrosion. Clean oven interiors after use with manufacturer-approved cleaner; remove debris from convection fans. Vacuum condenser and backriser vents; inspect seals and legs. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Southbend's 4604AA-3CL-LP 60" Liquid Propane Range offers 292,000 BTU, four burners, 36" charbroiler, two convection ovens, stainless steel build, 22-1/2" flue riser, 6" legs, and manual controls. CSA/NSF certified.#@@#General Info#@#Description #@#
When service volume meets culinary standards, this industrial gas range delivers output without sacrificing control. Designed for commercial kitchens needing high-heat cooking, searing, and broiling, it provides 292,000 BTU of power and integrates charbroiling and convection ovens for versatile production. Founded in 1998, our company supports operations with proven equipment and responsive service programs tailored to food service, healthcare, education, and hospitality.
#@@# High Heat Output#@#
With 292,000 BTU, the range enables rapid searing, boiling, and sautéing to maintain throughput during peak hours. Operators achieve consistent cook times across stations, reducing ticket times and improving kitchen flow.
#@@# Charbroiler Integration#@#
A 36" charbroiler on the left delivers radiant heat for high-volume grilling and char applications. Chefs control surface intensity for reproducible sear profiles while balancing griddles and burners.
#@@# Four-Burner Configuration#@#
Two star/sauté burners in front and two non-clog burners in the rear offer flexible zone control for boiling, simmering, and pan-high-heat techniques. Manual controls allow quick adjustments for changing production needs.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition expand capacity for roasting, baking, and holding without using the cooking surface. Each oven includes three racks for batch cooking and reduced staging time.
#@@# Commercial-Grade Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation workflows required by institutional kitchens. Six-inch adjustable legs ensure leveling on uneven floors for safety and reliability.
#@@# LP Fuel System#@#
The unit is optimized for liquid propane, making it suitable for locations without natural gas access. It accommodates conversion policies often required in remote facilities and meets CSA and NSF standards for safety and sanitation.
#@@#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#@#Please follow maintenance for reliable operation of the Southbend 4604AA-3CL-LP range. Clean grates and racks daily with degreaser; remove carbon with a brass brush. Inspect burner ports weekly; clear obstructions with soft wire and check flame. Wipe stainless surfaces with neutral detergent. Check seals, adjust legs, verify pilot and spark systems monthly, and log actions.