Stop sacrificing throughput for control. This 60.75" liquid propane restaurant range delivers 210,000 BTU of combined heat and full cooking versatility to sustain continuous service while preserving consistent temperature control across multiple cooking zones. Food service professionals will gain a durable, serviceable platform built to integrate into high-volume kitchens and reduce downtime through proven ignition and construction features.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas at the supply. Remove grates and racks; soak in hot water with mild detergent. Scrape griddle with a scraper while warm, then clean with a non-abrasive pad and degreaser. Vacuum condenser and wipe coils monthly to maintain efficiency. Clean oven interiors after cool down using approved oven cleaner and soft brushes. Inspect seals and burners; replace worn parts. Dry all components fully before reconnecting power and gas.#@@#Additional Info#@#Southbend's 4604AA-4TL-LP 60.75" liquid propane range offers 210,000 BTU, thermostatic controls, two convection ovens, a 48" griddle, star/sauté and non-clog burners, stainless steel, 6" legs, 120v, 5.9 amps, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75" liquid propane restaurant range delivers 210,000 BTU of combined heat and full cooking versatility to sustain continuous service while preserving consistent temperature control across multiple cooking zones. Food service professionals will gain a durable, serviceable platform built to integrate into high-volume kitchens and reduce downtime through proven ignition and construction features.
#@@# Top Heat Capacity#@#
Delivering 210,000 BTU across burners and griddle, this range provides immediate high-heat output for rapid searing and large-batch production. Chefs achieve consistent results when moving between open flame and griddle work because the system maintains power under load.
#@@# Dual Convection Ovens#@#
Includes two convection ovens with battery spark ignition and three racks per oven to expand simultaneous baking, roasting, and finishing capacity. Kitchen staff can stage multiple product types at distinct temperatures while preserving airflow for uniform cooking.
#@@# Left Griddle Configuration#@#
Features a 48" griddle positioned on the left integrated with standard grates to combine flat-top production with traditional burners. Operators transition between griddle and open-flame tasks without workflow interruption, enabling breakfast, lunch, and dinner menus on one footprint.
#@@# Thermostatic Controls#@#
Employ thermostatic control on griddle and oven functions to hold precise setpoints and reduce waste from overcooking. Line cooks modulate temperatures quickly and reproduce results across shifts with minimal calibration.
#@@# Robust Stainless Construction#@#
Construct the front, sides, and high shelf from stainless steel and mount the unit on 6" adjustable legs to withstand high-traffic operations and simplify sanitation. Maintenance teams access internal components easily, and the finish resists corrosion in wet-wash environments.
#@@#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 burner ports weekly and clear debris with a soft brush for consistent flame and heat. Drain and clean grease troughs daily to prevent buildup and reduce fire risk. Calibrate thermostatic controls monthly by comparing oven temperature to a certified thermometer and adjust per guidelines. Lubricate hinges and check gaskets for wear quarterly; replace seals with cracks. Verify standing pilot and battery spark ignition components before each service shift.