Stop sacrificing throughput for control. This liquid propane restaurant range delivers targeted power and versatile cooking surfaces to support high-volume kitchens. Designed for professionals, it combines six burners, a left-side griddle, and dual ovens to handle simultaneous production without losing temperature accuracy.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool range. Clean grates, burners, and ports with brush, detergent, and wire if clogged. Scrape griddle, wash with soapy water, season lightly. Vacuum condenser, clean stainless surfaces with non-abrasive cleaner, rinse, dry. Check seals, vents, tighten hardware, replace worn parts. Reassemble when dry, reconnect power. Regular cleaning prevents contamination, fires, efficiency loss, and failure.#@@#Additional Info#@#Southbend's 4604AD-2TL-LP Range offers 323,000 BTU, six burners, 24" griddle, two ovens (standard/convection), stainless steel exterior, 6" legs, 120V power, CSA/NSF certified, and Service First™ eligible.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane restaurant range delivers targeted power and versatile cooking surfaces to support high-volume kitchens. Designed for professionals, it combines six burners, a left-side griddle, and dual ovens to handle simultaneous production without losing temperature accuracy.
#@@# Six Open Burners#@#
Six burners provide heat for sautéing, boiling, and searing. Each burner uses non-clog and star/sauté configurations for flame stability during peak service.
#@@# Left Griddle Surface#@#
A 24″ griddle offers a flat-top area for eggs, sandwiches, and grill items, freeing burners for pots and pans. Its .500" thickness ensures consistent surface temperatures.
#@@# Dual Oven Configuration#@#
A standard oven and a convection oven allow baking, roasting, and holding. Both ovens feature battery spark ignition and four racks for batch cooking with independent temperature control.
#@@# Thermostatic Controls#@#
Thermostatic controls ensure repeatable setpoints for griddle and oven zones. Manual interfaces allow precise temperature adjustments.
#@@# Commercial Stainless Construction#@#
Stainless steel front, sides, hi-shelf, and flue riser resist corrosion and simplify cleaning in regulated environments. The 22-1/2″ flue riser with a shelf adds staging space for pans and equipment.
#@@# Service-Ready Design#@#
A standing pilot system, spring-assisted oven doors, and 6″ adjustable legs enhance durability and maintenance access. The unit qualifies for a service program and meets cCSAus, CSA Flame, CSA Star, and NSF certifications.
With a 323,000 BTU output, 120-volt electrical requirement, and 5.9-amp draw, it supports high-demand operations with minimal utility impact. Dimensions of 60.75″ width, 44.5″ depth, and a gross weight of 1,075 pounds fit commercial layouts, offering a compact footprint for restaurants, universities, hospitals, and hospitality facilities.
#@@#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 burner ports daily and remove debris with a soft brush to maintain consistent flame patterns. Clean griddle plate after each shift using a scraper and neutral pH cleaner; season the surface per manufacturer guidelines. Empty drip trays and wipe stainless steel exterior with a damp cloth and mild detergent, then polish to prevent corrosion. Verify thermostatic controls and standing pilot operation weekly and tighten gas fittings monthly. Schedule professional service annually.