Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers concentrated heat and integrated griddle capacity to sustain continuous service in high-volume kitchens. Designed for culinary professionals, the unit combines precise thermostatic control, convection baking, and robust construction to support demanding production schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas; let unit cool. Soak grates, griddle plate in soapy water. Scrub burners, wipe ports; clear pilot debris. Clean oven interiors with non-abrasive cleaner; rinse and wash racks. Vacuum condenser, backriser shelf; wipe stainless surfaces, dry. Inspect door seals, legs. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Southbend 4604AA-3TL-LP 60" liquid propane restaurant range delivers 260,000 BTU with four burners, a left 36" griddle, dual convection ovens with three racks each, thermostatic controls, stainless steel construction, and a 22-1/2" flue riser.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers concentrated heat and integrated griddle capacity to sustain continuous service in high-volume kitchens. Designed for culinary professionals, the unit combines precise thermostatic control, convection baking, and robust construction to support demanding production schedules.
#@@# Four Heavy Burners#@#
Four open burners provide direct heat for pots and pans, enabling simultaneous high-output cooking. Each burner resists clogging and supports rapid temperature recovery to minimize downtime during peak service.
#@@# Left Griddle Plate#@#
A 36" griddle on the left side supplies a flat-top cooking surface with .500" plate thickness, delivering consistent searing and even heat transfer for proteins and short-order items. Thermostatic griddle control maintains target temperature and reduces product variance.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition expand cook capacity and accelerate throughput by circulating hot air for faster, uniform baking and roasting. Each oven ships with three adjustable racks to accommodate sheet pans and batch sizes.
#@@# Thermostatic Controls#@#
Thermostatic control systems allow operators to set and hold precise temperatures for griddle and oven functions, improving menu repeatability. Standing pilot configuration ensures ignition reliability while simplifying operator training.
#@@# Stainless Steel Habitat#@#
Stainless steel front, sides, shelf, and flue riser provide a corrosion-resistant exterior that withstands daily cleaning and heavy use. The 22-1/2" flue riser includes a hi-shelf for staging pans and smallware, optimizing workflow.
#@@# Service-Ready Platform#@#
The freestanding chassis sits on 6" adjustable legs for level installation on uneven floors and meets NSF and cCSAus certifications. Total rated output equals 260,000 BTU, supporting high-volume production while qualifying for manufacturer service programs.
#@@#Delivery Details#@#
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• 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 for carbon buildup; remove grates and clean with a non-abrasive brush and warm, soapy water. Verify pilot flames and battery spark ignition operation daily; replace batteries and clean ignitors when sparking weakens. Degrease griddle with approved griddle cleaner while warm, then season per manufacturer. Vacuum condenser and ventilated flue riser monthly. Check door seals and adjustable legs for level and wear; tighten hardware as needed to maintain safe operation.