Stop compromising throughput for control. This 60-inch liquid propane restaurant range delivers concentrated power across five burners and a 24-inch left griddle while maintaining thermostatic precision for consistent cookline results. Operators gain rapid heat recovery and sustained output to meet peak service demands without sacrificing temperature stability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and racks; soak in warm water with mild detergent. Scrub burners and griddle with a non-abrasive pad; rinse and dry. Wipe stainless surfaces with a pH-neutral cleaner; polish with a soft cloth. Vacuum the condenser and clean the flue riser to prevent grease buildup. Inspect door seals and thermostatic controls; tighten or replace worn parts. Clean daily to reduce bacteria, lower utility use, and ensure CSA compliance.#@@#Additional Info#@#Southbend's 4605AA-2TL-LP 60" liquid propane range offers 291,000 BTU, five burners, a 24" griddle, two convection ovens with battery ignition, three racks, thermostatic controls, stainless steel exterior, 22.5" flue riser, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch liquid propane restaurant range delivers concentrated power across five burners and a 24-inch left griddle while maintaining thermostatic precision for consistent cookline results. Operators gain rapid heat recovery and sustained output to meet peak service demands without sacrificing temperature stability.
#@@# Burners Performance#@#
Five burners provide sequential and simultaneous high-heat operation that supports multi-station cooking in commercial shifts. The front three non-clog burners handle frequent ignition cycles, while two pyromax rear burners deliver sustained intensity for large stockpots and rapid boil-off.
#@@# Griddle Versatility#@#
A 24-inch left griddle expands menu flexibility by allowing plancha-style searing and short-order tasks alongside open burner work. The .500-inch plate thickness ensures even heat distribution and reduces cold spots during continuous use.
#@@# Oven Capacity#@#
Two convection ovens supply 132.3 cubic feet of combined cooking volume and include three racks per oven for staging multiple pans. Battery spark ignition accelerates recovery after door openings, while spring-assisted, counterweight doors reduce operator strain during high-frequency access.
#@@# Controls Reliability#@#
Thermostatic controls maintain setpoint temperatures for both oven and griddle applications, enabling repeatable results across service periods. A standing pilot and proven control layout minimize the operator learning curve and support consistent temperature management.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and allow level installation on uneven floors. A 22.5-inch flue riser with a hi-shelf integrates ventilation alignment and offers auxiliary storage for service tools.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove debris and brush burner ports to maintain stable flame. Drain and clean oven grease traps weekly; wipe oven interiors with a non-abrasive, high-temperature detergent. Tighten gas fittings monthly and verify no leaks with approved solution. Calibrate thermostatic controls biannually and log temperature variance. Lubricate hinges and adjust spring-assisted doors as needed. Clean condenser and ventilation riser quarterly to sustain airflow.