Built for continuous service in busy kitchens, this 60" liquid propane range merges heavy-duty heat with versatile cooking tools to keep production moving efficiently. Operators benefit from 307,000 BTU of combined output across burners and charbroiler zones, enabling simultaneous searing, sautéing, and convection baking without any performance loss. Designed for frequent use, the stainless steel surfaces and adjustable legs support aggressive cleaning routines while ensuring stable placement on uneven floors.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off LP supply. Remove racks and grates. Scrape grease with a plastic scraper, then apply mild detergent and scrub with a non-abrasive pad. Rinse with clean water and dry with lint-free towels. Clean oven interiors, burners, and pilot areas; clear flue riser debris. Service condenser coils and vents to prevent fires and inefficiency. Inspect gaskets and replace worn seals to maintain food safety and pass CSA/NSF inspections.#@@#Additional Info#@#Southbend’s 4606AA-2CR-LP 60" liquid propane range delivers 307,000 BTU with three front star/sauté burners, two rear pyromax burners, a 24" charbroiler, dual convection ovens, stainless steel surfaces, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Built for continuous service in busy kitchens, this 60" liquid propane range merges heavy-duty heat with versatile cooking tools to keep production moving efficiently. Operators benefit from 307,000 BTU of combined output across burners and charbroiler zones, enabling simultaneous searing, sautéing, and convection baking without any performance loss. Designed for frequent use, the stainless steel surfaces and adjustable legs support aggressive cleaning routines while ensuring stable placement on uneven floors.
#@@# Front Star Burners.#@#
Three front star/sauté burners deliver concentrated flame and rapid recovery for pan work. Chefs can maintain consistent sear and sauté results under continuous cycles, effectively reducing hold times and throughput delays.
#@@# Rear Pyromax Burners.#@#
Two rear pyromax burners provide high-intensity heat for stockpots and large kettles. Line cooks achieve fast boil times and controlled simmering for stocks, sauces, and bulk production, enhancing kitchen efficiency.
#@@# Right Charbroiler.#@#
A 24" charbroiler on the right side enables direct flame grilling and caramelization on demand. Staff can produce grilled proteins and char marks without the need for separate equipment, thereby increasing menu flexibility.
#@@# Dual Convection Ovens.#@#
Two convection ovens feature battery spark ignition and three racks each, allowing for simultaneous baking and holding at regulated temperatures. Kitchen teams can run multiple programs at once while maintaining even cooking across full racks, improving consistency and capacity.
#@@# Robust Construction.#@#
The stainless steel front, sides, and shelf, along with a 22-1/2" flue riser, deliver commercial-grade durability and integrated ventilation support. Maintenance crews can perform routine cleaning with fewer accessible seams, which extends service intervals.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilots weekly; remove debris and carbon buildup with a brass brush and vacuum to maintain stable flame patterns and efficient heat transfer. Clean charbroiler grates after each service; soak in degreaser and dry before reinstalling. Degrease oven interiors monthly and verify battery spark ignitors; replace batteries annually or when ignition fails. Check door seals and adjustable legs quarterly; tighten fasteners and level unit to preserve cook accuracy and safety.