Stop sacrificing power for control. This 48-inch liquid propane restaurant range delivers focused heat across five high-output burners and a full-size oven, ensuring consistent service during peak hours. Operators will appreciate its robust stainless steel construction and manual controls, which help produce repeatable results in demanding commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply. Remove racks and wipe oven interior with mild soap and warm water; rinse and dry. Scrape burner tops after cooling and clean ports with a soft brush; avoid abrasives. Degrease stainless exterior and riser shelf with a non-abrasive cleaner and microfiber towel. Clean condenser and vent areas to prevent grease buildup. Inspect seals and igniters; replace worn parts. Repeat daily for high-use units to ensure safety, efficiency, and compliance.#@@#Additional Info#@#Southbend's 48" liquid propane range offers 290,000 BTU from five burners, a standard oven with battery ignition, and a cabinet base.#@@#General Info#@#Description #@#
Stop sacrificing power for control. This 48-inch liquid propane restaurant range delivers focused heat across five high-output burners and a full-size oven, ensuring consistent service during peak hours. Operators will appreciate its robust stainless steel construction and manual controls, which help produce repeatable results in demanding commercial kitchens.
#@@# Front Burners#@#
Five burners deliver a combined 290,000 BTU to support simultaneous high-volume cooking tasks. Operators achieve rapid boil and sear performance using three non-clog front-right burners and two left-side burners that maintain flame stability under heavy use.
#@@# Back Burners#@#
Two pyromax burners positioned at the back-right provide sustained high heat for large pots and pans. Chefs gain precise headroom for stockpots and braising pans while preserving front burner capacity for other stations.
#@@# Oven And Ignition#@#
A standard oven with battery spark ignition offers reliable baking and roasting capability independent of the range top. Kitchen staff will reduce downtime with a standing pilot for immediate burner response and a controlled oven environment for consistent cooking profiles.
#@@# Construction And Stability#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation during rigorous service cycles. Units sit on 6-inch adjustable legs for accurate leveling on uneven floors, improving burner alignment and workflow ergonomics.
#@@# Venting And Storage#@#
A 22.5-inch flue riser with a hi-shelf includes an integrated shelf for warming pans and routing exhaust; this configuration optimizes vertical space and keeps essential items within reach. The cabinet base provides secure storage and adds structural support for heavy-duty use.
#@@# Certifications And Service#@#
CSA and NSF certifications validate compliance with commercial safety and sanitation standards required by institutions and food service operators.
#@@#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#@#Service technicians should inspect burner ports weekly and remove debris with a soft brass brush for consistent flame and heat. Check pilot and ignition components monthly; tighten connections and replace worn electrodes to prevent misfires. Clean stainless steel surfaces daily with a pH-neutral cleaner and microfiber cloth, wiping with the grain. Drain and inspect the oven cavity weekly for food residue; soak racks in warm, soapy water, then dry before reinstalling.