Built for high-volume kitchens needing consistent heat and uptime, this 60" liquid propane restaurant range delivers 204,000 BTU of cooking power. Its versatile configuration handles searing, broiling, and baking efficiently. The unit integrates cooking stations with four non-clog open burners, a 36" charbroiler, a standard oven, and a convection oven, offering layered capacity for simultaneous production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let surfaces cool. Soak grates and charbroiler plates in soapy water; scrub gently. Wipe stainless steel with mild detergent; dry to avoid streaks. Vacuum cooktop and oven cavities; clean racks with soapy water. Clean flue riser shelf and vent to prevent grease. Check seals and hinges; replace if worn. Clean condenser and vents often to ensure efficiency and safety.#@@#Additional Info#@#The Southbend 4607AD-2GR-LP 60" LP Range offers 204,000 BTU, 4 burners, 36" charbroiler, 37" cooktop, 2 ovens, stainless steel build, 22.5" flue riser, 6" legs, CSA/NSF certified, and Service First eligible.#@@#General Info#@#Description #@#
Built for high-volume kitchens needing consistent heat and uptime, this 60" liquid propane restaurant range delivers 204,000 BTU of cooking power. Its versatile configuration handles searing, broiling, and baking efficiently. The unit integrates cooking stations with four non-clog open burners, a 36" charbroiler, a standard oven, and a convection oven, offering layered capacity for simultaneous production.
#@@# Open Burners#@#
Four non-clog burners provide rapid, recoverable heat for pots and pans, maintaining setpoints during peak service. Wavy grates ensure stable cookware contact and smooth transfers between burners, reducing spills and interruptions.
#@@# Right-Side Charbroiler#@#
The 36" charbroiler allows direct-grill searing while freeing burners for sauté or boil operations, consolidating workflows. Standing pilot ignition ensures readiness for intermittent service without complex startup procedures.
#@@# Oven Combination#@#
A standard oven and a convection oven enable concurrent roasting and baking, matching production volume to cooking methods. Spring-assisted doors offer controlled access and reduce strain during rack handling.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf provide durable corrosion resistance for commercial environments, supporting routine sanitation. The hi-shelf backriser with a 22.5" flue riser offers ventilation clearance and a staging area for pans and trays.
#@@# Serviceability Features#@#
Liftable components and manual controls simplify maintenance and cleaning. The design qualifies for the manufacturer's Service First program, ensuring faster repairs and less downtime. Adjustable six-inch legs allow precise leveling on uneven floors for stable cooking performance.
#@@# Capacity And Dimensions#@#
A 37.00" cooktop and 132.3 cubic feet of oven volume accommodate large sheet pans and cookware sets, optimizing throughput for banquet, campus, and hospital kitchens.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4607AD-2GR-LP by cleaning burner ports and grates daily to prevent clogs and ensure even flames. Clean the 36" charbroiler after each service, removing grease with nonabrasive degreaser. Empty and wipe oven interiors weekly; tighten racks and replace worn gaskets. Clean the 22.5" flue riser monthly to maintain airflow. Check pilot operation, grease hinges, and level the unit. Follow NSF and CSA guidelines, documenting maintenance.