Stop sacrificing output for control. This 60-inch liquid propane restaurant range delivers sustained high-heat performance and precise temperature management to support continuous service in busy kitchens. Operators benefit from a robust mix of open burners, a heavy-duty griddle, and dual ovens engineered for consistent results and minimal downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas at the appliance before cleaning. Remove grates and racks; soak in hot, soapy water and scrub. Wipe stainless steel with mild detergent and a soft cloth; rinse and dry to prevent streaks. Clean griddle with a scraper, then apply a thin oil layer. Vacuum condenser and vent openings; remove grease from backriser and shelf. Inspect door seals and burners; replace worn parts. Regular cleaning reduces germs, fire risk, energy use, and breakdowns.#@@#Additional Info#@#Southbend’s 4606AD-2TR-LP 60" liquid propane range delivers 304,000 BTU across five burners and a 24" griddle. It features thermostatic controls, a standard oven, a convection oven, stainless steel exterior, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60-inch liquid propane restaurant range delivers sustained high-heat performance and precise temperature management to support continuous service in busy kitchens. Operators benefit from a robust mix of open burners, a heavy-duty griddle, and dual ovens engineered for consistent results and minimal downtime.
#@@# High Heat Capacity#@#
Equipped to produce 304,000 BTU total, this range handles simultaneous high-volume tasks without temperature sag. Chefs maintain searing and rapid boil operations while other stations run, enabling steady ticket times during peak service.
#@@# Versatile Cooktop Layout#@#
Five burners concentrate heat across a 37-inch cook surface and pair with a 24-inch right griddle for flexible production. Teams switch between sautéing, simmering, and griddle work on one deck to reduce workflow interruptions and footprint requirements.
#@@# Dual Oven Configuration#@#
One standard oven and one convection oven provide separate thermal zones for baking, roasting, and holding. Staff optimize batch scheduling by assigning the convection oven to faster, uniform cooking while reserving the standard oven for items requiring direct heat.
#@@# Thermostatic Controls#@#
Thermostatic controls and standing pilot systems maintain setpoints with repeatable accuracy to minimize overcooking. Line cooks achieve consistent product quality across shifts by relying on stable temperature feedback and responsive control elements.
#@@# Commercial-Grade Construction#@#
Stainless steel front, sides, shelf, and a 22.5-inch flue riser deliver long service life and simplified sanitation. Maintenance staff access lift points and smooth surfaces for routine cleaning, while the 6-inch adjustable legs allow precise leveling on uneven floors.
#@@# Serviceability and Safety#@#
Battery spark ignition on both ovens and spring-assisted, counterweight doors reduce manual effort and support quick restart after service.
#@@#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 and griddle daily; remove debris and calibrate thermostatic controls monthly to ensure consistent heat. Clean stainless steel surfaces with a nonabrasive detergent and microfiber cloth; sanitize grates and oven racks in hot, soapy water and dry before reassembly. Check gas connections and standing pilot for leaks using a soap solution; tighten fittings and replace worn seals immediately. Level unit and verify 6" legs for stability and correct vent clearance.