Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers concentrated power across six burners and a left-side griddle, allowing kitchens to maintain tempo without losing precise heat management. Food service professionals gain a robust platform engineered for continuous operation and predictable results under heavy demand.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the propane. Remove grates and burner caps; soak in warm, soapy water and scrub. Wipe stainless steel surfaces with mild detergent, then dry. Clean griddle with a scraper while warm, then apply a thin oil coat. Vacuum condenser and backriser to remove grease. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Southbend’s 4604AD-2GL-LP 60" liquid propane range delivers 323,000 BTU with six burners and a 24" griddle.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers concentrated power across six burners and a left-side griddle, allowing kitchens to maintain tempo without losing precise heat management. Food service professionals gain a robust platform engineered for continuous operation and predictable results under heavy demand.
#@@# High BTU Output#@#
Delivering 323,000 BTU total, this range places high heat where teams need it most to accelerate searing, boiling, and pan work. Chefs maintain consistent temperatures across multiple stations, reducing cook time and improving service cadence.
#@@# Six Burner Configuration#@#
Six burners provide simultaneous multi-pot cooking with a three front star/sauté set and three rear non-clog burners for steady performance. Operators can run diverse menu items at once while minimizing flame interruptions and simplifying staging.
#@@# Left Griddle Plate#@#
A 24-inch left griddle integrates flat-top cooking directly into the cookline, enabling efficient griddling of proteins and breakfast items without a separate unit. Staff expand menu flexibility and save space while retaining temperature control for direct-contact cooking.
#@@# Oven Pairing#@#
The unit pairs one standard oven and one convection oven, both with battery spark ignition, supplying steady baking and accelerated, even heat for roasting. Kitchen teams perform simultaneous bake and roast cycles, streamlining prep for large-volume service.
#@@# Durable Construction#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and a cleanable workspace suitable for continuous use. Managers reduce maintenance time and maintain sanitation standards with surfaces that withstand daily rigorous cleaning.
#@@# Service and Compliance#@#
The range includes four racks, a 22-1/2-inch flue riser with shelf, and 6-inch adjustable legs for leveling and proper vent alignment, ensuring installation flexibility.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain steady BTU output. Clean griddle surface after each service using a stainless-safe scraper and warm water; season with light oil when cool. Vacuum condenser and vent risers monthly to prevent heat buildup. Check door seals and spring-assisted counterweight actions; replace worn gaskets and lubricate hinges with high-temperature grease. Verify gas fittings and leak-test with approved solution before operation.