Stop trading capacity for consistent results. This freestanding commercial range handles continuous service while maintaining controlled heat delivery across multiple cooking zones, reducing bottlenecks during peak hours and supporting steady production for high-volume kitchens. Operators will notice reliable ignition and predictable temperature response that supports consistent menu execution.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool. Remove grates and charbroiler plates; soak in degreaser for 15–30 minutes, then scrub with a non-abrasive pad. Wipe stainless steel exterior with mild detergent and soft cloth; rinse and dry to prevent streaks. Clean oven interiors and racks with oven cleaner per instructions; check and clean pilot and burner orifices. Vacuum condenser and check 6" adjustable legs for stability.#@@#Additional Info#@#Southbend’s 4607AD-2TL-LP 60" liquid propane range delivers 204,000 BTU with four non-clog burners, a 36" charbroiler, thermostatic controls, dual ovens, stainless steel, 6" legs, 22.5" flue riser, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop trading capacity for consistent results. This freestanding commercial range handles continuous service while maintaining controlled heat delivery across multiple cooking zones, reducing bottlenecks during peak hours and supporting steady production for high-volume kitchens. Operators will notice reliable ignition and predictable temperature response that supports consistent menu execution.
#@@# Cooktop Power#@#
Four non-clog open burners deliver high-output flame control with rapid recovery, enabling simultaneous high-heat tasks without prolonged thermal lag. Technicians will appreciate straightforward maintenance access that minimizes downtime during scheduled service intervals.
#@@# Charbroiler Surface#@#
A 36-inch charbroiler on the right side concentrates 204,000 BTU total output to sear proteins and create char marks at scale, enabling high-throughput grilled items. Operators can vary grill intensity across the cookline to match menu requirements without sacrificing production speed.
#@@# Oven Versatility#@#
The base includes one standard oven and one convection oven, providing both conventional baking and forced-air roasting capacity within the same footprint. Chefs will gain flexibility to hold pans in the conventional compartment while accelerating batch cooking in the convection cavity.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and field leveling for uneven floors, supporting long service life in commercial environments. Facilities managers will value the robust build that reduces replacement cycles and sustains resale value.
#@@# Exhaust Integration#@#
The unit ships with a 22.5-inch flue riser and hi-shelf to integrate with existing ventilation strategies while creating additional storage and staging space above the line. Installation teams can align the riser with hood systems to preserve airflow patterns and maintain kitchen safety compliance.
#@@#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 carbon buildup from grates to ensure heat transfer and prevent flare-ups. Clean charbroiler grates and grease troughs after each service; scrape solids, flush with hot water, and sanitize per code. Calibrate thermostatic controls monthly against a traceable probe. Vacuum condenser and check ventilation quarterly to maintain airflow. Verify door counterweights and lubricate hinges biannually. Tighten gas fittings and test for leaks; repair if bubbles appear.