Stop compromising throughput for control. This commercial gas range delivers concentrated heat output and robust construction to sustain continuous service in high-volume kitchens, schools, hospitals, and bars. Operators will experience predictable performance across griddles, burners, and a convection oven designed for extended use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas supply. Scrape grates and griddle while warm; wipe with a mild degreaser and soft cloth. Remove oven racks and clean with warm, soapy water; rinse and dry. Vacuum condenser and backriser vent to clear grease and debris. Inspect door seals and spring-assisted counterweight for wear; tighten fasteners. Clean exterior stainless steel with non-abrasive cleaner. Run a test heat cycle after reassembly to confirm proper operation.#@@#Additional Info#@#Southbend's 4604AC-2RR-LP 48" liquid propane range offers 263,500 BTU, six burners, a griddle/broiler, a convection oven, stainless steel build, and 132.3 cu. ft. oven volume, with NSF and CSA listings.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This commercial gas range delivers concentrated heat output and robust construction to sustain continuous service in high-volume kitchens, schools, hospitals, and bars. Operators will experience predictable performance across griddles, burners, and a convection oven designed for extended use.
#@@# High Heat Output#@#
This unit produces a total of 263,500 BTU to handle simultaneous, intensive cooking tasks. Chefs can sear, sauté, and plate multiple orders without delay, ensuring consistent cook times during busy shifts.
#@@# Six Powerful Burners#@#
The rangetop features six burners with three star/sauté heads in front and three non-clog heads in the rear for balanced heat distribution. Teams can switch between high-velocity searing and lower simmering without losing control.
#@@# Heavy Duty Griddle#@#
The .500-inch plate provides a thick heat mass that stabilizes surface temperature under heavy load. Staff can maintain even browning and reduce hot spots when producing large quantities.
#@@# Convection Oven Performance#@#
The integrated convection oven uses battery spark ignition and accommodates three racks within a 132.3 cubic foot cavity for batch cooking. Kitchens can roast, bake, and finish plates faster and with more uniform results compared to static ovens.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, shelf, and adjustable 6-inch legs create a durable, serviceable exterior that resists corrosion and cleans quickly. Maintenance crews will spend less time on surface care, preserving operational uptime.
#@@# Service Ready Design#@#
A 22.5-inch flue riser with shelf, spring-assisted counterweight oven door, and standard grates support practical workflow and safety. Facilities managers will benefit from simplified access and reduced user fatigue during peak periods.
#@@#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 and grates weekly; remove debris and scrub with nonabrasive pads to maintain heat transfer and ignition reliability. Lubricate control knobs quarterly and verify spring-assisted oven door counterweight operation to prevent sudden drops. Clean stainless steel surfaces with pH-neutral cleaner and dry immediately to avoid streaking. Verify gas connections and test for leaks after service. Level the unit and adjust 6" legs to maintain even cooking and efficient venting.