For high-volume kitchens that demand relentless throughput and precise heat control, this 60" liquid propane restaurant range delivers industrial-grade performance without compromise. Operators achieve a total output of 304,000 BTU across five burners and a right-side griddle, enabling simultaneous high-temperature searing and controlled griddle cooking. The unit combines thermostatic controls, dual ovens, and a robust stainless-steel exterior to maintain uptime and consistent product quality under continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and let range cool. Remove grates and wipe burners with warm, soapy water; clear non-clog ports with soft brush. Clean griddle with scraper, apply griddle cleaner, rinse and dry. Vacuum condenser and backriser shelf; wipe stainless steel surfaces with non-abrasive cleaner. Empty ovens and wash racks with degreaser; dry racks before reinstalling. Inspect door seals and adjustable legs; tighten as needed to maintain safe operation.#@@#Additional Info#@#Southbend's 4605AD-2TR-LP 60" propane range offers 304,000 BTU, five burners, a 24" griddle, a standard oven, a convection oven, and stainless steel construction. It features adjustable legs, a flue riser, four racks, and NSF and CSA certifications.#@@#General Info#@#Description #@#
For high-volume kitchens that demand relentless throughput and precise heat control, this 60" liquid propane restaurant range delivers industrial-grade performance without compromise. Operators achieve a total output of 304,000 BTU across five burners and a right-side griddle, enabling simultaneous high-temperature searing and controlled griddle cooking. The unit combines thermostatic controls, dual ovens, and a robust stainless-steel exterior to maintain uptime and consistent product quality under continuous service.
#@@# Cooktop Configuration#@#
Five burners align across a 37.00" cooktop area with three front non-clog burners and two rear pyromax burners, providing staged power for sautéing, boiling, and simmering tasks. This arrangement enables chefs to efficiently sequence pans and pots while minimizing cross-heat interference during peak service.
#@@# Right Griddle Performance#@#
The 24" right griddle integrates with the cookline to support flat-top tasks such as sandwiches and eggs, delivering uniform surface heat and rapid recovery between orders. Operators benefit from a consolidated workflow and reduced line footprint by combining the griddle and burners in one freestanding unit.
#@@# Dual Oven Suite#@#
The base houses one standard oven and one convection oven, each with battery spark ignition and four total racks, enabling parallel baking, roasting, and holding operations. Convection circulation accelerates cook times and promotes even browning, while the standard oven provides straightforward thermal baking control.
#@@# Thermostatic Control System#@#
Thermostatic controls govern both cooktop and griddle temperatures, offering repeatable setpoints for consistent production across shifts. Chefs achieve predictable results and reduce product waste by relying on stable temperature regulation during continuous load cycles.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and clear debris from ports with a soft brush for consistent flames. Verify thermostatic controls monthly and adjust as needed. Clean the griddle daily with a scraper while warm, then apply a light oil coat to prevent corrosion. Degrease stainless steel surfaces with a neutral detergent and rinse thoroughly. Check door counterweights and hinges quarterly, tightening fasteners as needed. Replace worn gaskets promptly to maintain efficiency.