Stop sacrificing output for control. This 60-inch liquid propane restaurant range delivers sustained 270,000 BTU power and practical service features to support continuous, multi-station cooking in busy kitchens while maintaining consistent heat and fast recovery.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the Liquid Propane supply. Remove racks and wipe oven interiors with mild detergent. Scrape the griddle with a metal scraper, apply a food-safe degreaser, and rinse. Clean burner ports with a soft brush. Vacuum condenser and backriser vents weekly to prevent grease buildup. Inspect door seals and replace if cracked. Dry all surfaces before restoring power and gas. Regular cleaning prevents hazards and equipment failure.#@@#Additional Info#@#The Southbend 4607AD-2RR-LP 60" propane range offers 270,000 BTU with four burners, a 1/2" griddle, a standard oven, and a convection oven. It features a stainless steel exterior, flue riser, NSF and CSA certifications, and adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60-inch liquid propane restaurant range delivers sustained 270,000 BTU power and practical service features to support continuous, multi-station cooking in busy kitchens while maintaining consistent heat and fast recovery.
#@@# Four Pyromax Burners#@#
Four open Pyromax burners supply robust, evenly distributed heat for simultaneous high-volume stovetop work. Chefs gain precise flame response under varying loads, enabling rapid searing, boiling, and reduction without long recovery gaps.
#@@# Raised Griddle Broiler#@#
A raised griddle with broiler function provides a broad, flat cooking surface with integrated broil capability for diversified menu production. Operators attain large-planar cooking for sandwiches, eggs, and pan-fried items while retaining broiler access for finishing proteins.
#@@# Dual Oven Configuration#@#
One standard oven and one convection oven offer flexible thermal zones for parallel roasting and baking operations. Teams can schedule different cook cycles concurrently, reducing batch turnaround and increasing throughput for plated service or banquet preparation.
#@@# Manual Controls With Standing Pilot#@#
Manual control knobs combined with a standing pilot system deliver straightforward operation and field-serviceable components. Line cooks can adjust output quickly, and maintenance crews can access proven ignition parts without complex electronics.
#@@# Stainless Exterior And Riser Shelf#@#
Stainless steel front, sides, and a 22-1/2-inch backriser with hi-shelf create a sanitary, durable work envelope that withstands rigorous daily cleaning. Kitchen staff can secure tools and pans on the shelf, and the stainless finish resists corrosion in high-traffic environments.
#@@# Commercial Capacity Specifications#@#
The unit measures approximately 60.75 inches wide by 59.5 inches high with a 43.6-inch depth and weighs 1,075 pounds, optimizing footprint for full-scale kitchens.
#@@#Delivery Details#@#
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• Make sure to examine the product for damage before signing the delivery receipt.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove debris and scrape griddle warm to prevent carbon buildup. Clean oven interiors weekly with approved degreaser and soft brushes; avoid abrasive pads. Wash stainless surfaces with mild detergent and a soft cloth, then polish along the grain. Check gas connections and standing pilot monthly; tighten fittings and replace worn gaskets. Calibrate thermostat quarterly. Lubricate hinges and adjust 6" legs for level installation to ensure consistent performance.