Built to deliver massive throughput without sacrificing control, this 60-inch liquid propane range combines high-output burners, a convection oven, and a durable stainless steel envelope to support continuous service in demanding commercial kitchens. Operators will achieve consistent cooking results across multiple stations while maintaining operational reliability and simplified maintenance. Designed for food service professionals, the unit addresses volume, control, and longevity in a single package.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off propane supply. Remove grates and burner caps; soak in hot, soapy water and scrub with a non-abrasive brush. Wipe stainless surfaces with mild detergent and a soft cloth; rinse and dry. Clean oven interior after it cools: remove racks, scrape debris, wipe with warm soapy water, rinse and dry. Vacuum grease from backriser and vents; inspect and clean flue riser shelf. Check seals and burners; reassemble and test controls before restoring propane.#@@#Additional Info#@#Southbend's 4604AC-5L-LP liquid propane range offers 343,000 BTU from five burners and one convection oven.#@@#General Info#@#Description #@#
Built to deliver massive throughput without sacrificing control, this 60-inch liquid propane range combines high-output burners, a convection oven, and a durable stainless steel envelope to support continuous service in demanding commercial kitchens. Operators will achieve consistent cooking results across multiple stations while maintaining operational reliability and simplified maintenance. Designed for food service professionals, the unit addresses volume, control, and longevity in a single package.
#@@# High-Output Burners#@#
Five high-output burners deliver a combined 343,000 BTU, enabling rapid boil, intense sear, and steady simmer across concurrent pans. Chefs will reduce cook times and increase ticket throughput while preserving precise heat delivery for varied menu items.
#@@# Multi-Burner Configuration#@#
The top arranges three non-clog burners front left, two pyromax rear left, two star sauté front right, and two non-clog rear right to support simultaneous tasks. Kitchens gain task-specific heat zones that simplify station assignment and improve workflow efficiency.
#@@# Convection Oven Performance#@#
One convection oven with battery spark ignition provides even heat distribution for roasting and baking under heavy load. Culinary teams will realize consistent finished products and faster recovery between cycles, aiding batch production and holding schedules.
#@@# Robust Stainless Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs deliver corrosion resistance and easy sanitation in high-use environments. Maintenance teams will benefit from durable surfaces that resist wear and simplify cleaning protocols, reducing downtime.
#@@# Integrated Backriser Shelf#@#
A 22-1/2 inch flue riser with hi-shelf creates organized storage and a raised service surface for staging pans and small equipment. Chefs will maintain line order and access tools quickly, decreasing transfer time and improving plating speed.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily for debris and clear blockages with a brass brush to maintain flame patterns. Drain and clean grease traps weekly to prevent fire hazards and odors. Adjust and test standing pilot and battery spark ignition monthly, replacing batteries and worn electrodes as needed. Check door seals and hinges for tight closure; tighten fasteners and lubricate moving parts with food-safe lubricant. Record maintenance actions and service intervals for CSA and NSF compliance.