Stop trading speed for control. This liquid propane restaurant range delivers high thermal output and versatile cooking zones, allowing chefs to maintain consistency across high ticket volumes while meeting production targets during every service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove grates and racks; soak in hot, soapy water. Scrape grease from griddle and burners with a non-metal scraper, then wipe with a damp cloth and mild detergent. Clean oven interiors with a commercial oven cleaner; ventilate. Vacuum condenser coils and wipe stainless steel with a non-abrasive cleaner. Dry all parts fully and reconnect power. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend's 4604AD-4GL-LP 60.75" liquid propane range offers 223,000 BTU, two burners, a 48" griddle, one standard oven, one convection oven, stainless steel exterior, 22½" flue riser, 6" adjustable legs, 120v, 5.9 amps, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop trading speed for control. This liquid propane restaurant range delivers high thermal output and versatile cooking zones, allowing chefs to maintain consistency across high ticket volumes while meeting production targets during every service.
#@@# Front Heat Capacity#@#
Two high-performance burners produce rapid, controllable heat, contributing to a total of 223,000 BTU. This enables fast searing and quick boil cycles. Chefs achieve precise flame response through manual controls, ensuring repeatable results during peak periods.
#@@# Integrated Griddle Surface#@#
A 48-inch left griddle with a 1/2-inch plate thickness offers expansive flat-top cooking for pancakes, eggs, or sautéed proteins. Operators benefit from continuous, even heat across a large work surface that supports multiple menu items simultaneously without cold spots.
#@@# Dual Oven Configuration#@#
One standard oven and one convection oven provide distinct cooking methods for roasting, baking, and holding applications. Kitchen teams enhance menu flexibility by using convection for faster, uniform baking and the standard oven for traditional roasting needs.
#@@# Durable Stainless Construction#@#
The stainless steel front, sides, shelf, and high shelf riser resist corrosion and simplify daily sanitation tasks. Maintenance teams reduce surface wear and streamline cleaning routines while keeping an organized cooking line.
#@@# Reliable Ignition System#@#
Battery spark ignition for both ovens and a standing pilot for burners ensure ignition redundancy under varied operating conditions. Engineering teams minimize downtime risk with dual-start methods that keep the range operational during service.
#@@# Service and Certification Support#@#
This unit meets NSF and CSA certifications and qualifies for a manufacturer service program that supports preventative maintenance and parts availability. Facility managers gain documented compliance and an aftermarket pathway that reduces lifecycle disruptions.
#@@#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 grates weekly; remove food debris to prevent flame obstruction and uneven heat. Clean stainless steel surfaces with a mild detergent and soft cloth; rinse and dry to avoid spots. Verify pilot and battery ignition components monthly; tighten connections and replace batteries as needed. Check door seals and oven racks for wear; adjust hinges and lubricate parts. Confirm gas connections and test for leaks before each service period.