Utilize a heavy-duty commercial gas range designed for high-volume cooklines, ensuring focused heat and convection baking power. Operations maintain consistent output under continuous use while technicians can easily access manual controls and reliable pilot systems. The unit features a professional front-of-house presentation with full stainless steel construction and a hi-shelf flue riser.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and close gas supply. Remove grates and racks; soak in warm, soapy water. Scrape griddle with a grill scraper, then wipe with a cloth dampened in a mild degreaser. Vacuum condenser and clean coils to lower energy use. Clean oven interior with approved oven cleaner, rinse, and dry. Inspect door seals and adjust 6" legs for stability. Clean vent riser and hood to reduce fire risk. Reconnect power and open gas slowly after unit is fully dry.#@@#Additional Info#@#Southbend's 4604AC-4GL-LP 60.75" range delivers 178,000 BTU with two burners, a 48" griddle, manual controls, a convection oven, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Utilize a heavy-duty commercial gas range designed for high-volume cooklines, ensuring focused heat and convection baking power. Operations maintain consistent output under continuous use while technicians can easily access manual controls and reliable pilot systems. The unit features a professional front-of-house presentation with full stainless steel construction and a hi-shelf flue riser.
Deliver 178,000 BTU of combined power across burners and griddle to meet peak service demands. Chefs achieve quick boil, sear, and griddle recovery times that enhance efficiency.
Provide a 48-inch left griddle with a .500-inch plate thickness for even heat distribution and durability. Teams can cook large volumes of proteins and breakfast items directly on the griddle without hot spots.
Include a convection oven with battery spark ignition and three racks to handle simultaneous sheet pan roasting and holding. Staff achieve consistent bake results across the spacious interior, improving batch quality.
Construct the unit with stainless steel front, sides, shelf, and 6-inch adjustable legs to resist corrosion and simplify cleaning. Maintenance crews benefit from easy access and durable surfaces that withstand rigorous cleaning routines.
Utilize manual control knobs and standing pilot with convection spark ignition to ensure reliable operation and straightforward troubleshooting. Line cooks quickly adapt to the familiar interface, reducing training time during staff changes.
Support serviceability through compatibility with established manufacturer service programs and standard flue riser dimensions. Facility managers can confidently plan preventive maintenance and parts replacement.
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove scale and food debris with a stiff nylon brush and mild alkaline cleaner to restore heat transfer. Drain and clean oven cavity weekly; scrape carbon deposits and vacuum crumbs before wiping with stainless-safe solution. Lubricate valves and check standing pilot and battery spark ignition monthly. Verify door counterweight and spring-assist operate smoothly. Calibrate thermostat quarterly and record adjustments for CSA compliance.