Built for high-output kitchens where uptime and consistency drive profit, this 60" liquid propane restaurant range delivers thermal power and production flexibility. Operators gain broad cooktop coverage, a right-side griddle, and dual convection ovens for continuous use without losing control. Installation-ready features and certifications ensure compliance in institutional, hospitality, and healthcare foodservice settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the range cool. Remove grates and racks; soak in warm, soapy water. Scrape griddle with a scraper, wipe with a damp cloth, then season per manufacturer. Vacuum burner ports and clean orifices; use non-abrasive cleaner on stainless surfaces. Clean oven interiors with approved oven cleaner; wipe dry and reinstall racks. Check seals and vents. Perform coil and flue riser inspections monthly to reduce fire risk and maintain efficiency.#@@#Additional Info#@#The Southbend 4605AA-2GR-LP 60" liquid propane restaurant range delivers 291,000 BTU with five burners, a 24" right griddle, two convection ovens with three racks each, stainless steel construction, 6" adjustable legs, and NSF certification.#@@#General Info#@#Description #@#
Built for high-output kitchens where uptime and consistency drive profit, this 60" liquid propane restaurant range delivers thermal power and production flexibility. Operators gain broad cooktop coverage, a right-side griddle, and dual convection ovens for continuous use without losing control. Installation-ready features and certifications ensure compliance in institutional, hospitality, and healthcare foodservice settings.
#@@# High Thermal Output#@#
Rated at 291,000 BTU, the unit provides concentrated heat for high-volume cooking. This power reduces cycle times for boiling, searing, and griddling, boosting throughput during peak hours.
#@@# Versatile Top Configuration#@#
The cooktop includes three front non-clog burners, two rear Pyromax burners, and a 24" right griddle, allowing simultaneous use of various cookware. This layout supports staging proteins, sauces, and sides with precise zone control.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition increase capacity for baking, roasting, and holding while maintaining airflow and temperature uniformity. Each oven includes three racks to maximize volume and streamline batch cooking.
#@@# Commercial-Grade Construction#@#
Stainless steel front, sides, and high shelf resist corrosion and simplify cleaning in heavy-use environments. The 22.5" flue riser with shelf integrates ventilation and staging without increasing the footprint.
#@@# Serviceability And Safety#@#
A standing pilot and manual controls pair with CSA and NSF certifications to meet safety and inspection standards. Spring-assisted oven doors and 6" adjustable legs reduce strain and ensure stability on uneven floors.
#@@# Operational Capacity#@#
The cooktop spans 37.00" with a 13.00" oven bottom, offering 132.3 cubic feet of oven volume to support large pans and continuous turnover. The 0.500" griddle plate ensures consistent contact cooking and minimal temperature drop under load.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily for debris; clean grates with a non-abrasive brush and soapy water. Degrease the griddle after each shift using a scraper and solvent, then season with oil. Vacuum condenser and backriser weekly. Check door seals and counterweight doors monthly; replace if worn. Torque gas fittings and verify flame integrity quarterly; document service per CSA and Service First programs.