For high-volume kitchens where uptime and consistency define service quality, this 60" liquid propane restaurant range offers commercial-grade output and versatile cooking. It combines four burners, a 24" griddle, a standard oven, and a convection oven to handle simultaneous tasks without sacrificing temperature control. Designed for continuous operation, it simplifies maintenance and workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let surfaces cool. Remove grates and wipe burners with a damp cloth and mild detergent; clear burner ports with a soft brush. Scrape griddle with a steel spatula, clean with warm soapy water, and dry. Vacuum the flue riser and backriser shelf to remove debris. Clean oven interiors with manufacturer-approved oven cleaner; wipe racks and dry. Clean stainless steel front and sides with non-abrasive cleaner. Inspect seals and knobs; replace if damaged.#@@#Additional Info#@#Southbend’s 4607AD-2GL-LP 60" propane range offers 204,000 BTU, four Pyromax burners, a 24" griddle, standard and convection ovens, stainless steel build, adjustable legs, and NSF/CSA listings for high-volume use.#@@#General Info#@#Description #@#
For high-volume kitchens where uptime and consistency define service quality, this 60" liquid propane restaurant range offers commercial-grade output and versatile cooking. It combines four burners, a 24" griddle, a standard oven, and a convection oven to handle simultaneous tasks without sacrificing temperature control. Designed for continuous operation, it simplifies maintenance and workflow.
#@@# Power Density#@#
Rated at 204,000 BTU, it delivers rapid heat for searing, boiling, and griddle work. Recovery times remain predictable across stations, ensuring throughput during peak service.
#@@# Burner Configuration#@#
Four Pyromax burners provide adjustable flame control for pans of varying sizes. Lift-off burner heads allow easy cleaning and replacement, reducing downtime and maintaining thermal performance.
#@@# Griddle Capacity#@#
The 24" griddle with a 1/2" plate ensures even heat distribution and versatility for proteins, vegetables, and breakfast items. Its thickness supports consistent yields across the surface.
#@@# Oven Complement#@#
One standard oven and one convection oven, each with battery spark ignition, enable independent bake and roast cycles. Teams can stage multiple cooking methods, increasing menu options without expanding the footprint.
#@@# Construction And Serviceability#@#
Stainless steel front, sides, and hi-shelf resist corrosion and support daily cleaning. Adjustable legs and a 22-1/2" flue riser with shelf simplify installation, leveling, and vent routing in various kitchen setups.
#@@# Certifications And Support#@#
NSF certification and CSA listings ensure compliance with sanitation and safety standards for restaurants, hospitals, and schools. The manufacturer’s Service First program offers prioritized maintenance and parts access to minimize downtime.
Dimensions and mass aid layout planning: 60.75" width, 59.5" height, 43.6" depth, and a weight of approximately 1,075 pounds. Engineering teams should verify clearances and floor loading.
#@@#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 weekly and remove debris to maintain consistent flame and heat output. Clean griddle surface after each service with a scraper, then apply a light oil film when cool to prevent corrosion. Vacuum condenser and ventilated flue riser monthly to ensure proper airflow. Check pilot lights and battery spark ignition connections quarterly; tighten terminals and replace batteries as specified. Verify door seals and adjustable legs for level and seal integrity.