Stop sacrificing throughput for control. This liquid propane restaurant range combines concentrated heat output with segmented cooking power to keep service moving while maintaining precise temperature control. Operators will increase capacity and reduce hold times with a configuration tailored for simultaneous tasks across a robust stainless steel platform.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and burners; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel surfaces with mild detergent, rinse, and dry to prevent corrosion. Clean oven interiors with manufacturer-approved cleaner; remove racks and wash. Degrease backriser, vent, and flue riser to reduce fire risk. Vacuum condenser coils and check seals. Regular cleaning prevents contamination, fires, higher bills, and equipment failures.#@@#Additional Info#@#Southbend’s 4604AD-5L-LP 60" liquid propane range delivers 388,000 BTU with five burners, a standard oven, a convection oven, and four racks; stainless steel, 22.5" flue riser, 6" adjustable legs, 120V/5.9A, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane restaurant range combines concentrated heat output with segmented cooking power to keep service moving while maintaining precise temperature control. Operators will increase capacity and reduce hold times with a configuration tailored for simultaneous tasks across a robust stainless steel platform.
#@@# Front Burners#@#
Five top burners deliver flexible surface power with three non-clog units at the front left and two star/sauté style units at the front right. Chefs gain both high-turndown performance and repeatable searing zones to run multiple pans without cross-interference.
#@@# Rear Burners#@#
Two Pyromax rear burners and two non-clog rear burners provide sustained simmer and support for stock reduction or auxiliary pots. Kitchens obtain dedicated low-heat zones that stabilize pot temperature for long holds and finishing sauces.
#@@# Oven Combination#@#
One standard oven and one convection oven sit beneath the cooktop, each with battery spark ignition to ensure independent operation. Staff can roast, bake, and proof in parallel, maximizing throughput while maintaining consistent internal results.
#@@# Construction Quality#@#
The unit features stainless steel front, sides, shelf, and a 22-1/2 inch flue riser with hi-shelf, mounted on 6 inch adjustable legs. Maintenance crews will find surface cleaning and corrosion resistance straightforward, and the adjustable legs allow level placement on uneven floors.
#@@# Control and Safety#@#
Manual controls and standing pilot offer simple, reliable operation with spring-assisted, counterweight oven doors for secure handling during high-volume use. Technicians and operators will appreciate the familiar interface and reduced risk during rapid rack changes.
#@@# Performance Capacity#@#
Total rated heat equals 388,000 BTU with a 60 inch width and a cooktop depth of 37 inches, supporting large pans and multiple stations simultaneously.
#@@#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 pilots weekly; remove debris and brush non-clog burner ports to maintain flame integrity and heat distribution. Drain and clean oven cavities monthly; scrape grime, vacuum loose carbon, then wipe with a food-safe detergent. Verify door seal condition and adjust spring-assisted, counterweight doors for proper closure. Level the freestanding unit and confirm 6" adjustable legs lock. Schedule CSA and NSF inspections per facility policy.