Stop sacrificing output for consistency. This 60" liquid propane restaurant range combines high heat capacity and task flexibility, allowing kitchens to maintain throughput without compromising control or durability. Designed for continuous service, the unit delivers a total of 294,000 BTU and integrates cooking, charbroiling, baking, and storage in a single freestanding footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning the range. Remove grates, burners, racks and charbroiler; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel surfaces with mild detergent and a soft cloth; rinse and dry to prevent spotting. Clean oven interior with manufacturer-approved cleaner and wipe door seals; replace damaged seals. Vacuum condenser coils and clear flue riser debris. Reassemble parts, restore gas, and test operation to ensure safety and performance.#@@#Additional Info#@#Southbend’s 4604AC-2CL-LP 60" liquid propane range delivers 294,000 BTU with six burners, a 24" charbroiler, convection oven, stainless steel exterior, 6" adjustable legs, spring-assisted door, 3 racks, 22.5" flue riser, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing output for consistency. This 60" liquid propane restaurant range combines high heat capacity and task flexibility, allowing kitchens to maintain throughput without compromising control or durability. Designed for continuous service, the unit delivers a total of 294,000 BTU and integrates cooking, charbroiling, baking, and storage in a single freestanding footprint.
#@@# Front Burners#@#
Six manual burners provide concentrated heat distribution across a 37.00" cooktop, enabling simultaneous high-volume cooking tasks. The three front star/sauté burners offer rapid sear power, while the three rear non-clog burners ensure steady simmering and minimize maintenance interruptions.
#@@# Charbroiler Section#@#
A 24" charbroiler is positioned on the left side to accommodate grilled items without the need for separate equipment, enhancing line capability and minimizing the overall footprint. The charbroiler utilizes the same liquid propane supply and aligns with the cooktop to streamline workflow during peak service times.
#@@# Convection Oven#@#
The single convection oven features battery spark ignition and a spring-assisted counterweight door, which speeds up baking and reduces operator fatigue. With an oven volume of 132.3 cubic feet and three racks, it supports batch roasting and ensures consistent heat circulation for reproducible results.
#@@# Stainless Exterior#@#
The stainless steel front, sides, shelf, and flue riser provide corrosion resistance and simplify daily sanitation routines. The 22.5" flue riser with a high shelf offers convenient storage at eye level while maintaining a clean thermal path for effective ventilation.
#@@# Adjustable Support#@#
Six-inch adjustable legs allow for on-site leveling to accommodate uneven kitchen floors, ensuring stable operation under heavy loads. The freestanding configuration installs without custom anchoring and facilitates easy service access to components.
#@@#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 debris to preserve flame stability and heat output. Clean charbroiler grates after each service using a brass brush and a degreasing solution; allow components to dry fully before reassembly. Schedule monthly oven cavity inspections and wipe with mild detergent to prevent residue buildup. Check door counterweights and springs for wear and adjust tension as needed. Verify gas connections and perform pressure tests per CSA guidelines.