Stop accepting limits on kitchen output. This 60-inch liquid propane restaurant range delivers concentrated power across multiple cooking surfaces while maintaining consistent temperature control for high-volume service. Operators gain a single footprint that replaces separate units and reduces kitchen workflow complexity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply. Scrape griddle debris; clean with a non-abrasive pad and warm soapy water. Remove oven racks; wash with degreaser and rinse. Vacuum condenser area and wipe stainless steel surfaces with approved cleaner to prevent corrosion and reduce energy use. Inspect and clear backriser vent and flue riser shelf. Check door seals and spring-assisted counterweight for wear; replace if needed. Dry all parts before restoring power.#@@#Additional Info#@#Southbend's 4605AC-2RR-LP 60" liquid propane range delivers 244,500 BTU with five burners, a 37" cooktop, griddle/broiler, convection oven, stainless steel exterior, 6" adjustable legs, 3 racks, 22.5" flue riser, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop accepting limits on kitchen output. This 60-inch liquid propane restaurant range delivers concentrated power across multiple cooking surfaces while maintaining consistent temperature control for high-volume service. Operators gain a single footprint that replaces separate units and reduces kitchen workflow complexity.
#@@# Cooktop Power#@#
Five burners deliver a combined 244,500 BTU to support simultaneous high-heat searing and low-heat simmering. The front three non-clog burners provide reliable ignition under heavy use, while two rear pyromax burners supply intense, focused heat for large stock pots.
#@@# Griddle Versatility#@#
A raised griddle and broiler section spans the cooktop to handle flat-top searing and direct broiling tasks. Operators will produce consistent griddle results thanks to a .500-inch plate that ensures even heat distribution and long-term durability.
#@@# Oven Capacity#@#
A convection oven with battery spark ignition offers 132.3 cubic feet of usable volume and accepts three racks for staging multiple sheet pans. Kitchen staff will execute batch roasting, baking, and holding with accelerated cook times enabled by forced air circulation.
#@@# Construction Integrity#@#
Stainless steel front, sides, shelf, and six-inch adjustable legs create a corrosion-resistant envelope that withstands daily cleaning protocols. Maintenance teams will appreciate lift clearances and robust materials that reduce repair cycles.
#@@# Controls and Access#@#
Manual control interfaces combine with a standing pilot for straightforward operation under variable staffing conditions. Service teams will find standard access via a cabinet base and a spring-assisted, counterweight oven door that simplifies rack handling.
#@@# Exhaust and Configuration#@#
A 22.5-inch flue riser with a hi-shelf integrates ventilation and provides an elevated work shelf to organize utensils and pans.
#@@#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 daily and clear debris to maintain consistent flame and heat output. Lubricate control knobs quarterly and verify manual controls engage smoothly. Descale griddle surfaces after heavy use using stainless-safe detergent and a nonabrasive pad, then season with a thin oil coat. Check door counterweight and spring-assisted hinges monthly and adjust to prevent heat loss. Confirm gas connections and vent clearances before each shift to ensure safe operation.