Stop sacrificing consistency for capacity. This liquid propane restaurant range delivers robust heat distribution and a heavy-duty griddle for continuous service while maintaining controlled oven performance for held and finished items. Designed for commercial kitchens, the unit supports sustained operations with a 278,000 BTU rating and durable stainless steel construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas and power before cleaning. Remove grates and burners; soak in warm, soapy water and scrub carbon with a non-metal brush. Wipe stainless steel surfaces with mild detergent and a soft cloth, rinsing thoroughly. Clean griddle with a scraper while warm, then apply a food-safe oil. Vacuum condenser and check 22.5” flue riser for grease; degrease vents to reduce fire risk. Inspect seals and racks; replace damaged parts. Dry all components completely before restoring gas or power.#@@#Additional Info#@#Southbend's 4604AC-2GL-LP Ultimate Restaurant Range offers 278,000 BTU, six burners, a 24" griddle, convection oven with battery ignition, stainless steel exterior, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing consistency for capacity. This liquid propane restaurant range delivers robust heat distribution and a heavy-duty griddle for continuous service while maintaining controlled oven performance for held and finished items. Designed for commercial kitchens, the unit supports sustained operations with a 278,000 BTU rating and durable stainless steel construction.
#@@# Front Burners#@#
Three star/sauté-style front burners provide concentrated heat for rapid pan response and searing. Operators achieve precise control during high-volume sautéing and reduction work, reducing cook time and ensuring consistent results.
#@@# Rear Burners#@#
Three non-clog rear burners sustain steady simmer and boil tasks without frequent maintenance interruptions. Chefs rely on stable flame patterns for stock pots and bulk cooking with minimal downtime.
#@@# Left Griddle#@#
A 24-inch left griddle offers a flat-top cooking surface for grills, sandwiches, and breakfast stations, enabling parallel production lines on a single cooktop. The .500-inch thick plate retains heat for even browning and uniform product output.
#@@# Convection Oven#@#
The included convection oven features battery spark ignition and a spring-assisted, counterweight door for safe, efficient use under continuous load. The oven accommodates three racks within a 132.3 cubic foot capacity, supporting sheet pans and batch baking with reliable circulation.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs deliver corrosion resistance and easy sanitation in rigorous kitchen environments. The 22.5-inch flue riser with hi-shelf increases usable workspace and ventilation clearance while providing a stable platform for staging.
#@@# Service and Compliance#@#
Certified to cCSAus, CSA Flame, CSA Star, and NSF standards, the range meets regulatory requirements for commercial food operations and qualifies for an extended service program.
#@@#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 daily and remove debris to prevent clogging. Clean griddle and cooktop after each shift with approved cleaners and a nonabrasive pad. Empty and degrease oven cavity weekly; check spark ignition electrodes and replace worn leads. Verify door counterweight and spring action monthly for proper seal. Lubricate hinges and control linkages quarterly with food‑grade lubricant. Record maintenance actions and parts replaced for CSA and warranty compliance.