For kitchens that demand continuous output without sacrificing control, this commercial gas range delivers consistent heat distribution, robust construction, and integrated griddle capacity to manage peak service periods. Engineers designed the unit to provide 178,000 BTU total input, sustain long shifts, and simplify service routines for food service operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow surfaces to cool before cleaning. Remove grates, racks, and crumb trays; soak in warm, soapy water and scrub with nonabrasive pads. Degrease griddle and burners with approved solvent, rinse thoroughly, and dry. Clean oven interior with manufacturer-recommended cleaner and wipe seals. Vacuum condenser coils and vents to improve efficiency. Inspect seals and components; replace worn parts to prevent failures and pass CSA inspections.#@@#Additional Info#@#Southbend’s 4604AC-4TL-LP 36.5" liquid propane range delivers 178,000 BTU with two burners, a 48" griddle, convection oven, stainless steel front, 6" adjustable legs, and NSF and CSA certifications.#@@#General Info#@#Description #@#
For kitchens that demand continuous output without sacrificing control, this commercial gas range delivers consistent heat distribution, robust construction, and integrated griddle capacity to manage peak service periods. Engineers designed the unit to provide 178,000 BTU total input, sustain long shifts, and simplify service routines for food service operations.
#@@# Powerful Heat#@#
Two burners and a left-side griddle produce combined high heat with a total of 178,000 BTU, enabling simultaneous searing and griddle work for busy lines. Operators gain rapid recovery and predictable temperature response, reducing ticket times and maintaining product consistency.
#@@# Thermostatic Controls#@#
Thermostatic regulation on the griddle and oven offers precise temperature management across tasks, ensuring repeatable results for sautéing, griddling, and roasting. Chefs maintain setpoints with minimal monitoring, which lowers waste and improves batch uniformity.
#@@# Convection Oven#@#
A convection oven with battery spark ignition provides forced-air cooking that shortens cook times and promotes even browning across pans. The inclusion of three oven racks expands capacity while preserving consistent heat distribution for multi-sheet workflows.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf resist corrosion and permit thorough sanitation between services, supporting regulatory compliance and durable daily use. The finish also facilitates fast wiping and minimizes long-term surface wear in high-volume kitchens.
#@@# Integrated Flue Riser#@#
The 22-1/2 inch flue riser with hi-shelf creates elevated storage and ventilation clearance, optimizing back-of-house workflow and reducing clutter on the cookline. The shelf supports staging of pans and utensils near the cooking surface for efficient mise en place.
#@@#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 griddle daily; remove debris and carbon with a brass brush and mild detergent to maintain heat transfer efficiency. Drain and clean oven crumb trays weekly; tighten door hinges and verify gasket integrity. Degrease stainless steel surfaces with pH-neutral cleaner and soft cloth; avoid abrasives. Calibrate thermostats quarterly and verify pilot ignition cycles. Schedule professional CSA-certified service annually and document maintenance intervals.