For high-volume kitchens needing continuous throughput and precise heat control, this commercial gas range offers sustained power and resilience. It delivers 356,000 BTU across a configurable cooktop and dual convection ovens, enabling simultaneous searing, sautéing, and baking without performance loss. Operators benefit from a durable stainless steel platform with service-friendly features for institutional and hospitality use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let unit cool. Remove grates and burners; soak in warm, soapy water and scrub with a nonabrasive brush. Wipe stainless surfaces with mild detergent, rinse, and dry to prevent streaks. Clean oven interiors with manufacturer-recommended cleaner; remove racks and wash separately. Vacuum condenser and check flue riser for grease buildup. Inspect door seals and springs; replace if worn. Perform weekly deep cleans to stop contamination, reduce fire risk, and extend equipment life.#@@#Additional Info#@#Southbend's 4604AA-7L-LP 60.75" propane range offers 356,000 BTU, eight burners, dual convection ovens, stainless steel exterior, 22.5" flue riser, 6" legs, spring-assisted doors, 132.3 cu. ft. oven volume, and CSA/NSF certification.#@@#General Info#@#Description #@#
For high-volume kitchens needing continuous throughput and precise heat control, this commercial gas range offers sustained power and resilience. It delivers 356,000 BTU across a configurable cooktop and dual convection ovens, enabling simultaneous searing, sautéing, and baking without performance loss. Operators benefit from a durable stainless steel platform with service-friendly features for institutional and hospitality use.
#@@# Eight Burners#@#
Eight burners distribute heat across a 37" cooktop, supporting multiple cooking stations for grills, pots, and pans. Pyromax, star/sauté, and non-clog burners allow chefs to assign tasks efficiently, reducing cycle time and boosting throughput.
#@@# High BTU Output#@#
The 356,000 BTU output ensures rapid boil-off and high-temperature searing at scale. Kitchens maintain production schedules during peak service while ensuring product quality.
#@@# Dual Convection Ovens#@#
Two convection ovens provide 132.3 cubic feet of combined cooking space with three racks per oven, enabling multi-tray roasting and baking. Battery spark ignition minimizes reliance on mains power, while convection circulation ensures uniform results.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and simplify sanitation in institutional settings. The exterior withstands heavy cleaning agents and maintains a professional look under constant use.
#@@# Backriser With Shelf#@#
A 22.5" flue riser with hi-shelf adds vertical space for controls and staging while managing flue discharge. The shelf supports mise en place and short-term holding without using counter space.
#@@# Service-Ready Design#@#
Six-inch adjustable legs and lift-assist oven doors with counterweights ensure ergonomic access and leveling on uneven floors. CSA and NSF certifications confirm compliance for commercial installations and foodservice use.
Dimensions and utility details aid installation planning for large operations.
#@@#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 deposits with a brass brush to maintain consistent flame and heat output. Drain and clean drip trays daily; sanitize with a mild detergent and rinse thoroughly. Verify oven door counterweights and spring assists monthly and adjust per manufacturer specifications. Tighten loose fasteners on stainless steel panels quarterly and polish with a nonabrasive cleaner. Check gas connections and test for leaks after any service.