Stop sacrificing throughput for control. This 60.75-inch liquid propane restaurant range delivers concentrated cooking power across burners, a commercial griddle, and dual ovens to sustain continuous service in busy kitchens. Engineers designed the unit for steady thermal response and simplified maintenance to support long service cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and let it cool. Scrape griddle and burner debris, then wash with degreaser and warm water. Rinse and dry surfaces. Clean oven interiors with non-abrasive cleaner and wash racks separately. Vacuum condenser coils and check seals. Empty and clean grease traps daily to prevent fires and contamination. Regular cleaning prevents breakdowns, lowers energy use, and helps pass inspections.#@@#Additional Info#@#Southbend's 4604AD-4TR-LP 60.75" liquid propane range delivers 223,000 BTU with two burners, a 48" griddle, thermostatic controls, a standard oven, a convection oven, stainless steel exterior, 6" adjustable legs, 115v, NSF, and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75-inch liquid propane restaurant range delivers concentrated cooking power across burners, a commercial griddle, and dual ovens to sustain continuous service in busy kitchens. Engineers designed the unit for steady thermal response and simplified maintenance to support long service cycles.
#@@# Power Distribution#@#
Two burners plus a 48-inch right griddle concentrate 223,000 BTU of total output for sustained high-volume production. Operators gain rapid heat recovery and consistent surface temperatures that reduce cook times and maintain menu consistency.
#@@# Thermostatic Controls#@#
Thermostatic regulation provides precise setpoints for the griddle and ovens to hold target temperatures under load. Chefs maintain repeatable results across shifts and minimize product loss from temperature drift.
#@@# Dual Oven Configuration#@#
One standard oven paired with one convection oven expands cooking flexibility and throughput for diverse menu items. Staff can roast, bake, and finish items simultaneously, which reduces staging time and increases service capacity.
#@@# Commercial Griddle Surface#@#
The 1/2-inch thick plate on the 48-inch griddle yields robust heat retention and even conduction across the cooking plane. Kitchen teams achieve consistent sear and flat-top performance for continuous ticket fulfillment.
#@@# Stainless Construction#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and a cleanable exterior suited for daily sanitation protocols. Maintenance staff complete wipe-downs and visual inspections quickly to uphold food safety standards.
#@@# Service and Compliance#@#
The unit ships with four racks and meets NSF and CSA certifications for commercial food service installations. Facility managers receive documented compliance and an available Service First program to reduce downtime risk.
#@@#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 weekly and remove debris to prevent flame obstruction; disassemble grates and soak in warm, soapy water, then dry thoroughly before reassembly. Clean griddle plate after each shift with a scraper and a neutral cleaner; season with thin oil film to prevent corrosion. Verify thermostat calibration monthly and adjust per manual. Examine door seals and hinges for wear and replace worn parts. Schedule CSA‑qualified service annually to maintain performance.