Stop sacrificing throughput for control. This liquid propane restaurant range delivers concentrated cooking power, robust heat management, and integrated baking flexibility for high-volume kitchens that require consistent results under continuous use. Operators gain precise thermostatic control, commercial durability, and service credentials built to support long shifts and heavy workloads.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off propane. Remove grates and racks. Degrease the cooktop and griddle with a 1:10 detergent solution; scrub with a non-abrasive pad, rinse, and dry. Wipe stainless steel surfaces with a soft cloth and cleaner. Clean oven interiors after cooling using approved oven cleaner; remove debris from burners. Vacuum condenser and vent risers; check seals and legs. Perform weekly deep clean to prevent fires, foodborne illness, and costly failures.#@@#Additional Info#@#Southbend’s 4604AD-4TL-LP propane range offers 223,000 BTU on a 37" cooktop with two burners, a 48" griddle, one standard and one convection oven, stainless steel exterior, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane restaurant range delivers concentrated cooking power, robust heat management, and integrated baking flexibility for high-volume kitchens that require consistent results under continuous use. Operators gain precise thermostatic control, commercial durability, and service credentials built to support long shifts and heavy workloads.
#@@# High Heat Output#@#
Deliver 223,000 BTU total from two high-performance top units and griddle zones, enabling rapid searing, boiling, and sustained high-heat cooking across multiple stations. Engineers designed the configuration for balanced heat distribution so staff can run simultaneous processes without thermal bottlenecks.
#@@# Integrated Griddle Plate#@#
Position a 48-inch left griddle to expand menu capability with flat-top cooking for proteins, pancakes, and sandwiches while preserving burner availability on the right. Thick .500-inch plate construction sustains even surface temperature and reduces the frequency of reseasoning and warp-related maintenance.
#@@# Dual Oven Flexibility#@#
Combine one standard oven and one convection oven, both with battery spark ignition, to accommodate roasting, baking, and holding without cross-impact on cooktop operations. Convection airflow accelerates cook times and improves product consistency, while the standard oven handles traditional proofs and pans.
#@@# Precise Temperature Control#@#
Use thermostatic controls and manual operation to set stable chamber and griddle temperatures for repeatable results across service periods. Staff can react quickly to demand changes and maintain target outcomes for time-sensitive menu items.
#@@# Stainless Construction#@#
Rely on stainless steel front, sides, and shelf to resist corrosion in commercial workflows and simplify daily sanitation protocols. The exposed surfaces match institutional hygiene standards and reduce lifecycle cosmetic wear in busy kitchens.
#@@#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 nonabrasive cleaner for heat transfer and ignition reliability. Calibrate thermostatic controls monthly with a verified thermometer and adjust per manufacturer specs. Clean stainless steel surfaces with a pH-neutral cleaner; rinse and dry to prevent corrosion. Verify door counterweights and spring-assisted hinges quarterly; replace worn seals.