Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers focused heat management across work zones while ensuring continuous operation for high-volume kitchens. Designed for operations needing integrated charbroiling, sautéing, and baking, this unit offers tactical efficiency for front-line service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the Southbend range to cool. Remove racks and grates; soak in warm, soapy water. Wipe stainless surfaces with a mild detergent and non-abrasive cloth. Clean charbroiler plates after each use to remove grease; degrease oven interiors and wipe dry. Vacuum condenser areas and remove debris from flue riser shelf. Inspect seals and burners; tighten or replace worn parts. Regular cleaning prevents contamination, fires, efficiency loss, and failed inspections.#@@#Additional Info#@#Southbend's 4606AD-2CR-LP 60" liquid propane range delivers 320,000 BTU with star/sauté and pyromax burners, charbroiler, standard and convection ovens, stainless steel exterior, flue riser, adjustable legs, CSA/NSF certified, 1075 lbs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers focused heat management across work zones while ensuring continuous operation for high-volume kitchens. Designed for operations needing integrated charbroiling, sautéing, and baking, this unit offers tactical efficiency for front-line service.
#@@# Power Distribution#@#
The system outputs 320,000 BTU total to handle high-load tasks. Three star/sauté burners in the front and two pyromax burners in the rear balance rapid searing and steady simmering.
#@@# Integrated Charbroiler#@#
A 24" charbroiler on the right channel manages direct-grill needs without extra equipment. Operators achieve consistent grill marks and smoke profiles while saving space and using the same propane supply.
#@@# Dual Oven Capability#@#
The unit includes one standard oven and one convection oven, both with battery spark ignition for reliable starts. Staff can roast, bake, or hold with the convection oven’s faster recovery or the standard oven’s traditional heating.
#@@# Service Accessibility#@#
Lift-off components, a 22-1/2" flue riser with shelf, and 6" adjustable legs simplify cleaning, maintenance, and alignment on uneven floors. Technicians access serviceable parts easily, and the unit qualifies for the manufacturer’s Service First program for streamlined repairs.
#@@# Construction Durability#@#
Stainless steel front, sides, and high shelf resist corrosion and allow easy cleaning for regulatory compliance. The robust chassis supports heavy pans and continuous use while maintaining NSF and CSA compliance.
#@@# Control Simplicity#@#
Manual knobs and standing pilot systems reduce training time and electronic reliance. Staff achieve precise flame control with tactile feedback and simple adjustments.
This range suits restaurants, institutional kitchens, and hospitality operations needing consolidated cooking in a 60" footprint.
#@@#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#@#Maintain the Southbend 4606AD-2CR-LP by cleaning burners and charbroiler grates after each service period to prevent grease buildup. Inspect and clean orifice ports monthly with a soft brush; avoid metal abrasives. Vacuum condenser and accessible ventilation paths quarterly to preserve combustion efficiency. Check door seals, hinges, and leg adjusters for wear; tighten fasteners as needed. Verify pilot and spark ignition function weekly and document gas pressure readings for compliance.