Stop compromising throughput for control. This 48-inch liquid propane restaurant range delivers concentrated heat output and integrated griddle capacity to power continuous service while maintaining consistent temperature regulation across cooking surfaces. Commercial operators will appreciate the combination of four non-clog burners, a left griddle, and a convection oven packed into a freestanding stainless steel package that supports heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool fully. Scrape griddle with a steel spatula, then clean with warm water and mild detergent; rinse and dry. Remove burner grates and wash in degreasing solution; scrub ports with a soft brush and inspect for clogs. Clean oven cavity with manufacturer-approved cleaner; wipe stainless steel surfaces with non-abrasive cleaner and soft cloth. Clean vent and backriser to remove grease. Check seals and thermostatic controls for proper function before reuse.#@@#Additional Info#@#Southbend’s 48" liquid propane range delivers 212,000 BTU with four burners, a 24" griddle, thermostatic controls, a convection oven, cabinet base with three racks, stainless steel exterior, 6" adjustable legs, and CSA and NSF certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48-inch liquid propane restaurant range delivers concentrated heat output and integrated griddle capacity to power continuous service while maintaining consistent temperature regulation across cooking surfaces. Commercial operators will appreciate the combination of four non-clog burners, a left griddle, and a convection oven packed into a freestanding stainless steel package that supports heavy use.
#@@# Burners Performance#@#
Four non-clog burners supply the primary cooking zones and produce the high heat required for rapid searing and boiling. Operators gain reliable flame delivery and straightforward maintenance, which reduces downtime and sustains production during peak periods.
#@@# Left Griddle Plate#@#
A 24-inch griddle on the left side provides a flat top cooking surface for eggs, sandwiches, and sautés with a 1/2-inch plate thickness that supports even heat distribution. Chefs achieve uniform results across the plate and experience simplified cleaning and resurfacing when needed.
#@@# Thermostatic Controls#@#
Thermostatic regulation governs griddle and oven temperatures with direct adjustments for precise set points. Kitchen staff maintain consistent cooking conditions and reduce product variability by controlling heat accurately.
#@@# Convection Oven Capacity#@#
The included convection oven uses battery spark ignition and ships with three racks to handle roasting, baking, and finishing tasks. Teams expand menu flexibility without adding separate equipment and shorten cook cycles thanks to forced air circulation.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and riser create a corrosion-resistant exterior that withstands commercial washdown and sustained heat exposure. Facilities retain a professional appearance while simplifying sanitation and compliance with NSF standards.
#@@#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 grease buildup daily; remove deposits from grates, burners, griddle, and flue riser to prevent flare-ups and maintain thermal transfer. Clean burners and ports with a nonabrasive brush; verify flame pattern and adjust or replace clogged orifices. Drain and wash drip trays after each service; use NSF-approved detergents and rinse thoroughly. Calibrate thermostatic controls monthly with a certified thermometer; document adjustments.