Built for professional kitchens that demand continuous, reliable heat and high throughput, this 60-inch liquid propane restaurant range delivers robust cooking power without compromise. Operators can handle grills, charbroiling, and high-heat sauté tasks simultaneously, thanks to a total output of 320,000 BTUs and a dedicated burner layout. Service teams will appreciate the certification under CSA and NSF standards, along with a design that supports routine maintenance and ensures a long service life.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and charbroiler parts; soak in warm water with degreaser for 15–30 minutes. Scrape and wipe burners, then brush condenser and vent openings to remove grease. Clean stainless surfaces with a non-abrasive cleaner and soft cloth. Rinse racks and dry all parts completely. Inspect seals and pilot lights; relight pilots per manufacturer instructions. Regular cleaning reduces bacteria, fire risk, energy use, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend's 4606AD-2CL-LP 60" liquid propane range delivers 320,000 BTU with three star/sauté burners, two pyromax burners, a 24" charbroiler, a standard oven, and a convection oven.#@@#General Info#@#Description #@#
Built for professional kitchens that demand continuous, reliable heat and high throughput, this 60-inch liquid propane restaurant range delivers robust cooking power without compromise. Operators can handle grills, charbroiling, and high-heat sauté tasks simultaneously, thanks to a total output of 320,000 BTUs and a dedicated burner layout. Service teams will appreciate the certification under CSA and NSF standards, along with a design that supports routine maintenance and ensures a long service life.
#@@# Front Searing Zone#@#
Two Pyromax combustion units deliver focused rear heat for searing and finishing tasks. Chefs will achieve consistent surface temperatures across the charbroiler area, enabling predictable cook times and minimizing product waste.
#@@# Front High Heat#@#
Three star sauté burners provide concentrated high-BTU output at the front of the range for rapid browning and reduction. Kitchens will accelerate throughput for pan-driven menus while maintaining control over boiling and searing performance.
#@@# Charbroiler Section#@#
A 24-inch charbroiler is positioned on the left for direct grilling applications and cross-traffic operations. Staff will manage grill marks and char depth precisely, supporting menu items that require distinct texture and flavor profiles.
#@@# Oven Pairing Flexibility#@#
The unit includes a standard oven and a convection oven, both featuring battery spark ignition, delivering baking and rapid air circulation options. Culinary teams can switch between slow-roast programs and fast, even bake cycles without changing equipment, enhancing menu versatility.
#@@# Construction and Serviceability#@#
Stainless steel front, sides, and shelf combine with a 22-1/2 inch flue riser and 6-inch adjustable legs for durability and straightforward cleaning. Maintenance crews can perform inspections and cleaning quickly, and the range qualifies for the OEM Service First program to simplify repairs.
#@@#Delivery Details#@#
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and ports weekly; remove debris with a soft brush and verify flame pattern for consistent blue color. Clean charbroiler grates after each shift using a grill brush and degreaser; rinse and dry thoroughly. Empty and wipe drip trays daily to prevent buildup. Calibrate oven thermostats monthly and test battery spark ignition systems; replace batteries as needed. Verify door seals and adjust legs for level stability to maintain performance and safety.