Handle high-volume cooking without compromise with this 48-inch liquid propane restaurant range that combines targeted power, heavy-duty construction, and serviceable design. Operators gain a total output of 175,000 BTU across two non-clog open burners and a full-width griddle, enhancing throughput and maintaining consistent results during peak periods. Technicians can quickly access common service points, reducing downtime and keeping kitchen schedules on track.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply. Allow unit to cool. Remove grates, griddle plate, rack, and crumb trays. Scrape excess grease, then wipe surfaces with a 1:100 bleach-to-water solution or commercial degreaser. Clean oven interior with a non-abrasive cleaner and soft cloth. Vacuum condenser and backriser vents; wipe fins with a coil brush. Rinse, dry completely, inspect seals and burners, then reassemble and restore gas.#@@#Additional Info#@#Southbend's 48" liquid propane range delivers 175,000 BTU with two non-clog burners, a 36" griddle, manual controls, a standard oven with battery ignition, stainless steel exterior, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Handle high-volume cooking without compromise with this 48-inch liquid propane restaurant range that combines targeted power, heavy-duty construction, and serviceable design. Operators gain a total output of 175,000 BTU across two non-clog open burners and a full-width griddle, enhancing throughput and maintaining consistent results during peak periods. Technicians can quickly access common service points, reducing downtime and keeping kitchen schedules on track.
#@@# Power Dense Cooktop#@#
Deliver 175,000 BTU total across two high-capacity open burners plus a right-side griddle to support simultaneous high-heat searing and large-batch flat grilling. Chefs can execute high-volume menus with stable flame control and rapid recovery between orders.
#@@# Integrated Griddle Surface#@#
Provide a .500-inch thick griddle plate that retains heat for uniform cooking and minimizes cold spots during continuous production. Staff achieve consistent product texture and color while reducing cycle time for items that require direct griddle contact.
#@@# Oven and Storage Base#@#
Feature a standard oven beneath the cooktop paired with a cabinet base and one rack to expand menu flexibility and staging capacity. Teams can bake or hold items close to the cooking surface, streamlining plating and service flow.
#@@# Robust Stainless Construction#@#
Employ stainless steel for the front, sides, shelf, and backriser to resist corrosion and simplify daily sanitation protocols in commercial environments. Managers can reduce long-term maintenance and preserve a professional kitchen appearance under heavy use.
#@@# Service Ready Venting#@#
Include a 22-1/2 inch flue riser with a hi-shelf to support canopy integration and provide elevated storage that clears crowded prep surfaces. Installers can adapt the unit to existing ventilation systems while staff reclaim counter space for staging.
#@@#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 and griddle daily; remove debris and verify flame stability to prevent hotspots and ensure consistent heat. Clean stainless steel surfaces with mild detergent and a soft cloth; rinse and dry to avoid streaks. Degrease oven interior weekly, scrub racks, and check door seals for compression and wear. Calibrate thermostat quarterly and verify standing pilot and battery spark ignition operation. Tighten fittings and confirm ventilation clearances to maintain safe operation.