Outfit a high-volume kitchen with a robust 60-inch liquid propane range designed for sustained production and consistent heat delivery. This unit generates 204,000 BTU, supporting simultaneous charbroiling and range work while maintaining thermostatic control across cooktop and oven functions. Operators benefit from a reliable platform built with stainless steel surfaces and service-oriented design features suitable for continuous commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and charbroiler parts; soak in warm, soapy water for 15–30 minutes. Scrub with a non-abrasive pad and rinse. Wipe stainless surfaces with mild detergent and a soft cloth; dry immediately to prevent spots. Clean oven interior with manufacturer-approved cleaner and remove racks to wash separately. Inspect and clean flue riser, vents, and condenser coils regularly to prevent grease buildup and fire risk.#@@#Additional Info#@#Southbend's 4607AC-2TL-LP 60" liquid propane range delivers 204,000 BTU with four burners, a 36" charbroiler, convection oven, thermostatic controls, 6" legs, stainless steel, 22.5" flue riser, CSA and NSF certified.#@@#General Info#@#Description #@#
Outfit a high-volume kitchen with a robust 60-inch liquid propane range designed for sustained production and consistent heat delivery. This unit generates 204,000 BTU, supporting simultaneous charbroiling and range work while maintaining thermostatic control across cooktop and oven functions. Operators benefit from a reliable platform built with stainless steel surfaces and service-oriented design features suitable for continuous commercial use.
#@@# Cooktop Performance#@#
Four non-clog burners deliver concentrated output for rapid searing and sustained heat across a 37-inch cooktop, enabling multiple pans to operate concurrently without temperature loss. Wavy grates ensure stable cookware placement and promote even flame contact, reducing hot spots and enhancing throughput.
#@@# Charbroiler Capacity#@#
A 36-inch charbroiler located to the right produces grill zones for high-heat direct cooking, effectively handling large batch orders while maintaining a crisp product finish. Standing pilot ignition supports immediate use and ensures consistent operation during fast-paced service periods.
#@@# Oven Versatility#@#
One convection oven features a spring-assisted, counterweight door and three racks, providing 132.3 cubic feet of usable volume for roasting, baking, and holding at controlled temperatures. Thermostatic controls allow for precise set points, minimizing product variability and reducing rework.
#@@# Construction Durability#@#
The stainless steel front, sides, shelf, and hi-shelf on a 22.5-inch flue riser resist corrosion and simplify cleaning, extending service life under heavy-duty schedules. Six-inch adjustable legs allow for accurate leveling on uneven floors, preserving equipment alignment and workflow ergonomics.
#@@# Service Accessibility#@#
Two cabinets beneath the unit and a design that qualifies for a Service First program provide organized storage and streamlined maintenance access for technicians.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and remove debris to prevent clogging and uneven heat. Clean charbroiler grates after each service with a wire brush and food-safe degreaser; rinse and dry before reinstalling. Wipe stainless steel surfaces with a mild detergent and soft cloth; avoid abrasive pads. Check thermostatic controls and pilot assemblies weekly for proper operation; tighten connections and replace worn seals immediately. Level the unit and verify 6" legs adjust smoothly.