This stockpot range delivers concentrated power and consistent heat distribution to meet demanding production schedules while maintaining precise control for large-batch cooking operations. Operators gain 110,000 BTU total output in an 18-inch footprint, enabling efficient use of kitchen space without compromising capacity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilot before cleaning. Remove grates and crumb tray; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with mild detergent, rinse, and dry to prevent corrosion. Clean burner ports with a soft brush and clear obstructions. Inspect gaskets and seals; replace if damaged. Degrease vent areas regularly to reduce fire risk. Maintain condenser and coils on adjacent equipment to save energy and avoid breakdowns.#@@#Additional Info#@#The SABA SP-1 stockpot range offers 110,000 BTU from an 18" stainless steel frame, featuring a 55,000 BTU two-ring burner, manual controls, pilot ignition, and adjustable legs, with cETLus and ETL-Sanitation listings.#@@#General Info#@#Description #@#
This stockpot range delivers concentrated power and consistent heat distribution to meet demanding production schedules while maintaining precise control for large-batch cooking operations. Operators gain 110,000 BTU total output in an 18-inch footprint, enabling efficient use of kitchen space without compromising capacity.
A single two-ring burner outputs 55,000 BTU to concentrate heat on large vessels for rapid boil-up and sustained simmering. Staff achieve predictable ramp times and reliable temperature hold for soups, stocks, and high-volume reductions.
The cast iron grate supports oversized pots and improves stability during fill and stirring operations. Chefs reduce handling risk and maintain consistent pot-to-burner contact, which enhances thermal transfer and shortens cook cycles.
Front and sides resist corrosion and enable frequent cleaning without surface degradation. Maintenance teams preserve hygienic surfaces while minimizing downtime for repairs and refinishing.
Simple manual controls with pilot ignition provide direct, tactile regulation of flame intensity for precise culinary techniques. Line cooks adjust output instantly to match recipe stages and recover quickly from load changes.
A removable crumb tray and accessible components simplify routine cleaning and inspection tasks. Technicians complete preventive maintenance faster, sustaining uptime and prolonging equipment life.
Unit carries cETLus and ETL-Sanitation listings, confirming electrical and sanitation standards for commercial kitchens. Facilities managers document regulatory compliance more easily and reduce inspection-related interruptions.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and grate daily; remove debris and scrub cast iron components with a brass brush to maintain heat transfer. Drain and empty crumb tray weekly, then sanitize with a food-safe cleaner. Verify pilot illumination and manual controls monthly; replace worn thermocouples per SABA guidelines. Check adjustable legs for level alignment before heavy use. Clean stainless steel surfaces with mild detergent and soft cloth to prevent corrosion and ensure CSA and ETL-Sanitation compliance.
