Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers focused power across five burners, a 24-inch griddle, and a convection oven, allowing kitchens to maintain pace without compromising consistent results. Operators benefit from precise manual control, robust construction, and service-ready features that support high-volume production while minimizing unplanned downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane supply. Remove grates and wash with degreasing detergent, rinse and dry. Scrub griddle with scraper, apply approved cleaner, wipe clean. Vacuum oven interior crumbs, clean racks with hot soapy water, dry before reinserting. Clean stainless surfaces with non-abrasive cleaner and soft cloth. Inspect and clean flue riser, vents, and condenser areas monthly to prevent grease buildup and reduce fire risk and equipment failure.#@@#Additional Info#@#Southbend’s 4605AC-2GL-LP 60" liquid propane range delivers 259,000 BTU with five burners, a 24" griddle, convection oven, stainless steel build, adjustable legs, flue riser with shelf, three oven racks, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers focused power across five burners, a 24-inch griddle, and a convection oven, allowing kitchens to maintain pace without compromising consistent results. Operators benefit from precise manual control, robust construction, and service-ready features that support high-volume production while minimizing unplanned downtime.
#@@# Five Burners#@#
Five sealed, non-clog burners provide a total of 259,000 BTU, enabling simultaneous high-heat searing and low-simmer tasks on the 37-inch cooktop. Front burners utilize non-clog designs for sustained output under heavy use, while rear Pyromax units ensure rapid recovery for back-of-house demands.
#@@# Left Griddle#@#
A 24-inch left griddle integrates seamlessly into the work surface, expanding menu flexibility and delivering consistent surface temperatures across a .500-inch plate thickness. Chefs achieve uniform searing and griddle throughput, and the plate thickness retains heat for extended service periods.
#@@# Convection Oven#@#
The convection oven features battery spark ignition and a spring-assisted counterweight door that enhances operator safety and simplifies access to the 132.3 cubic foot cooking cavity. Technicians can rely on stable airflow for even baking, while staff reduce cycle variability during peak shifts.
#@@# Heavy Duty Construction#@#
Engineers designed the unit with stainless steel front, sides, and shelf, combined with a 22.5-inch flue riser and hi-shelf to resist corrosion and facilitate cleaning in commercial environments. Maintenance crews benefit from removable components and accessible interiors that shorten service intervals.
#@@# Stability and Leveling#@#
Six-inch adjustable legs provide on-site leveling to accommodate uneven floors and ensure safe workflow across prep lines.
#@@#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 for food debris; scrape and brush while units remain cooled. Clean stainless steel surfaces with mild detergent and warm water; rinse and dry to prevent spotting. Vacuum condenser and flue riser monthly to maintain airflow. Check gas connections and fittings for tightness and leaks using approved leak detection solution; repair immediately if detected. Lubricate hinges and calibrate thermostat quarterly to preserve consistent performance.