Stop sacrificing durability for output. This 60-inch liquid propane restaurant range delivers 291,000 BTU of controlled cooking power across a combined cooktop and griddle layout, engineered to maintain consistent performance in high-volume kitchens while minimizing operator intervention. Designed for continuous service, this freestanding unit combines heavy-duty construction with thermostatic controls and convection ovens to support multi-station production without compromise.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas at the service valve and shut off propane. Remove grates and racks; soak in hot water with degreaser and scrub. Clean the griddle with approved cleaner, then season. Vacuum the condenser and wipe stainless surfaces with mild detergent, then dry. Clear vent riser and hood filters of grease to reduce fire risk. Inspect door seals and burners; replace worn parts. Cleaning prevents contamination, fires, higher energy use, and equipment failure.#@@#Additional Info#@#Southbend’s 4605AA-2TR-LP 60" liquid propane range offers 291,000 BTU with six pyromax burners, a 24" griddle, dual convection ovens, thermostatic controls, and a stainless steel exterior, ideal for high-volume kitchens.#@@#General Info#@#Description #@#
Stop sacrificing durability for output. This 60-inch liquid propane restaurant range delivers 291,000 BTU of controlled cooking power across a combined cooktop and griddle layout, engineered to maintain consistent performance in high-volume kitchens while minimizing operator intervention. Designed for continuous service, this freestanding unit combines heavy-duty construction with thermostatic controls and convection ovens to support multi-station production without compromise.
#@@# Cooktop Capacity#@#
Six non-clog burners and two Pyromax rear burners concentrate 291,000 BTU into rapid heat response for simultaneous high-output tasks. Operators achieve a steady rolling boil, sear, and simmer control across a 37-inch cooktop that supports pans of varying sizes under continuous load.
#@@# Right Griddle Integration#@#
A 24-inch griddle positioned on the right integrates flat-top cooking with open burner work, enabling grill and range tasks without workflow interruption. Chefs can shift between griddle and burners without additional equipment, increasing throughput and saving counter space.
#@@# Oven Performance#@#
Two convection ovens provide consistent heat distribution and include three racks per oven to handle sheet pans and full-scale production batches. Battery spark ignition and spring-assisted counterweight doors reduce downtime and ensure predictable oven operation during service.
#@@# Temperature Control#@#
Thermostatic controls deliver precise set points across burners and griddle, stabilizing product results under repeated cycles. The standing pilot design maintains readiness while control responsiveness reduces overshoot and preserves menu integrity.
#@@# Construction and Serviceability#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and simplified sanitation, while a 22.5-inch flue riser with shelf supports ventilation and storage options.
#@@#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 debris and clean with manufacturer-approved solvents to maintain heat transfer and prevent clogging. Calibrate thermostatic controls monthly using a traceable thermometer and adjust per specification. Vacuum condenser and flue riser weekly to remove grease and soot. Lubricate hinges and replace worn gaskets immediately. Verify gas connections and test standing pilot and battery spark ignition before each service period. Record all maintenance actions.