Built for continuous commercial use, this 60" liquid propane restaurant range delivers 204,000 BTU of cooking power. It features four non-clog open burners and a 36" charbroiler, meeting high-volume demands without performance loss. Stainless steel construction and serviceability options minimize downtime, supporting consistent operations in restaurants, institutional kitchens, and hospitality venues.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let surfaces cool. Remove grates and wipe charbroiler plates with a non-abrasive cleaner and warm water. Clean oven interiors with a commercial oven cleaner; rinse and dry. Vacuum and brush condenser coils and vent riser to remove grease. Inspect door seals and spring-assisted doors for wear; replace as needed. Wipe stainless steel front and sides with a mild detergent, rinse, and polish. Schedule routine deep cleaning to prevent grease fires and bacterial contamination.#@@#Additional Info#@#Southbend's 4607AD-2TR-LP 60" Liquid Propane Range delivers 204,000 BTU with four burners, a 36" charbroiler, thermostatic controls, stainless steel build, dual ovens, adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built for continuous commercial use, this 60" liquid propane restaurant range delivers 204,000 BTU of cooking power. It features four non-clog open burners and a 36" charbroiler, meeting high-volume demands without performance loss. Stainless steel construction and serviceability options minimize downtime, supporting consistent operations in restaurants, institutional kitchens, and hospitality venues.
#@@# Four Open Burners#@#
Each burner ensures robust heat for sautéing, boiling, and rapid pan work. Wavy grates stabilize cookware and promote even flame exposure for consistent searing.
#@@# 36 Inch Charbroiler#@#
The charbroiler provides direct radiant heat for grilling proteins and vegetables. Thermostatic controls maintain set temperatures, ensuring consistent results and energy efficiency during peak times.
#@@# Dual Oven Configuration#@#
A standard oven and a convection oven allow simultaneous baking and roasting. Spring-assisted doors and four racks enhance tray handling within the 132.3 cubic foot combined capacity.
#@@# Thermostatic Controls#@#
Thermostatic regulation stabilizes oven and broiler temperatures, improving repeatability. Front-mounted controls simplify adjustments and reduce training time.
#@@# Stainless Steel Exterior#@#
The stainless steel front, sides, and hi-shelf resist corrosion and simplify cleaning. The 22.5" flue riser with shelf manages ventilation and provides storage for tools.
#@@# Serviceability And Stability#@#
Manufacturer service programs and 6" adjustable legs ensure stability on uneven floors. Removable components and accessible service points speed maintenance and extend repair intervals.
Specifications include a 37.00" cooktop, 13.00" oven bottom clearance, .500" plate thickness, and a freestanding installation profile. CSA and NSF certifications confirm compliance with safety and sanitation standards for schools, hospitals, universities, and high-volume restaurants.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler grates daily; remove carbon with a brass brush and vacuum loose debris. Drain and clean grease troughs weekly; use a degreaser rated for stainless steel and rinse thoroughly. Verify thermostatic control calibration monthly against a traceable thermometer and adjust per manufacturer specs. Tighten gas fittings and check standing pilot flame for proper blue color. Lubricate door hinges and check spring-assisted counterweight operation quarterly.