Stop compromising throughput for control. This heavy-duty liquid propane restaurant range combines a high-output cooktop and a full oven package to support continuous service while maintaining precise temperature control and easy maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and turn off the LP supply. Remove grates, burners, racks and wipe surfaces with a mild detergent and warm water. Scrub the 36" griddle with a non-abrasive pad; season after drying. Clean oven interior with approved commercial oven cleaner, rinse and dry. Vacuum condenser and backriser vents to remove grease; inspect legs and seals. Empty grease traps daily. Follow CSA and NSF guidelines for heavy-duty degreasing and record cleaning dates.#@@#Additional Info#@#Southbend's 4604AD-LP 48.63" liquid propane range offers 175,000 BTU, 10 burners, a 36" griddle, stainless steel, manual controls, spring-assisted oven door, 4 racks, 22.5" flue riser, 6" adjustable legs, 120V, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This heavy-duty liquid propane restaurant range combines a high-output cooktop and a full oven package to support continuous service while maintaining precise temperature control and easy maintenance.
#@@# High-Output Burners#@#
Ten manually controlled open burners deliver the core cooking power required for simultaneous high-volume production, totaling 175,000 BTU. Operators achieve rapid boil and controlled simmer across multiple pots, reducing turnaround time during peak service.
#@@# Left Griddle Surface#@#
A 36-inch griddle on the left integrates flat-top cooking with the burner bank, enabling seamless transitions from pan to griddle work. Chefs maintain consistent contact heat for proteins and sandwiches while preserving stovetop capacity for other tasks.
#@@# Integrated Oven Capacity#@#
A standard oven with battery spark ignition provides 132.3 cubic feet of usable volume and accepts four racks for batch roasting and holding. Kitchen staff gain flexibility for baking and sheet pan cooking without needing a separate unit.
#@@# Rugged Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser deliver corrosion resistance and simplify sanitation in foodservice environments. Maintenance crews perform routine cleaning quickly, and the exterior withstands continual daily use.
#@@# Service And Compliance#@#
The unit carries CSA and NSF certifications and qualifies for a factory service program to streamline warranty and preventive maintenance. Facility managers secure documented safety compliance and access to manufacturer-backed support for uptime preservation.
#@@# Installation And Stability#@#
Freestanding configuration with a 22.5-inch flue riser and 6-inch adjustable legs allows installation on uneven floors and connection to standard ventilation. Technicians appreciate the 120-volt, single-phase 5.9 amp electrical requirement and straightforward plumbing for liquid propane supply.
#@@#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 food debris and carbon with a brass brush and vacuum debris from burner ports to maintain consistent flame. Clean stainless surfaces with a mild detergent and microfiber cloth; rinse and dry to prevent water spots. Flush oven cavity weekly, remove racks and soak in warm, soapy water, then scrub with a nonabrasive pad. Verify door springs and counterweights monthly and tighten hinges. Check gas fittings and test for leaks after maintenance.