Built for high-demand kitchens, this 60" liquid propane restaurant range delivers concentrated power and clarity. It supplies 307,000 BTU of heat and integrates charbroiling, star/sauté, and pyromax burners for simultaneous cooking. Operators benefit from two convection ovens, stainless-steel construction, and approval for use in regulated environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane supply. Remove grates, burners and racks; soak in hot, soapy water and scrub with non-abrasive pad. Wipe stainless surfaces with mild detergent and soft cloth; avoid bleach. Clean charbroiler plates and vent openings of grease and debris to reduce fire risk. Vacuum condenser coils and wipe coolers’ exteriors to improve efficiency. Rinse, dry all parts completely, reinstall, relight pilots per manufacturer instructions, and verify CSA/NSF seals.#@@#Additional Info#@#The Southbend 4606AA-2CL-LP 60" LP Range delivers 307,000 BTU with star/sauté burners, pyromax burners, charbroiler, dual convection ovens, stainless steel build, flue riser, adjustable legs, CSA/NSF certified, and Service First™ eligible.#@@#General Info#@#Description #@#
Built for high-demand kitchens, this 60" liquid propane restaurant range delivers concentrated power and clarity. It supplies 307,000 BTU of heat and integrates charbroiling, star/sauté, and pyromax burners for simultaneous cooking. Operators benefit from two convection ovens, stainless-steel construction, and approval for use in regulated environments.
#@@# High Heat Output#@#
With 307,000 BTU total, the range supports peak-period throughput. Chefs achieve consistent searing, rapid boiling, and steady braising across cooktops and ovens.
#@@# Mixed Top Configuration#@#
Three star/sauté burners, two pyromax burners, and a 24" charbroiler allow diverse cooking techniques. Teams reduce changeover time and dedicate zones for searing, simmering, and grilling.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition and three racks per oven enhance baking flexibility. Staff ensure uniform heat and predictable cook times for batch production.
#@@# Commercial-Grade Construction#@#
Stainless-steel front, sides, shelf, and a 22-1/2" flue riser with shelf provide durability and easy cleaning. Surfaces resist corrosion and simplify sanitation in busy environments.
#@@# Stability And Serviceability#@#
Six-inch adjustable legs ensure stability on uneven floors, supporting heavy loads. The range qualifies for the Service First program, reducing downtime with preventive maintenance.
#@@# Regulatory Compliance#@#
The unit is certified to meet CSA and NSF standards, ensuring it adheres to safety and sanitation guidelines for institutional and hospitality applications. This makes it easier for managers to maintain compliance in schools, hospitals, and foodservice operations.
#@@#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 weekly and remove carbon deposits with a brass brush to maintain flame stability and heat output. Clean charbroiler grates after each service; soak in warm, soapy water and scour with a nonabrasive pad. Vacuum or brush condenser and vent flues monthly to prevent heat buildup. Verify door seals and oven gaskets quarterly and replace worn sections. Lubricate control knobs and check pilot assemblies for soot; calibrate thermostats annually for consistent temperatures.