Power through service hours with a 48-inch natural gas range engineered for continuous commercial use, delivering 335,000 BTU to meet peak demand without compromising control or durability. Owners and kitchen managers will appreciate straightforward manual controls and a configuration that balances rapid cooktop output with dual ovens for parallel production. Designed for institutional and hospitality settings, this unit pairs robust construction with serviceable components to support long run times and predictable performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove racks and wipe ovens with a mild detergent and warm water; scrub burner caps and grates with a non-abrasive brush. Clean stainless steel surfaces with a pH-neutral cleaner, following grain. Clear flue riser and hi-shelf of grease; degrease vents and backriser. Vacuum condenser coils and inspect seals. Dry all parts thoroughly, then reconnect power. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Southbend’s 48" natural gas Ultimate Restaurant Range offers 335,000 BTU, five burners, two ovens with battery ignition, stainless steel exterior, 6" adjustable legs, a 22-1/2" flue riser with shelf, manual controls, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Power through service hours with a 48-inch natural gas range engineered for continuous commercial use, delivering 335,000 BTU to meet peak demand without compromising control or durability. Owners and kitchen managers will appreciate straightforward manual controls and a configuration that balances rapid cooktop output with dual ovens for parallel production. Designed for institutional and hospitality settings, this unit pairs robust construction with serviceable components to support long run times and predictable performance.
#@@# Burners Configuration#@#
Five high-output burners provide sequential and simultaneous cooking capacity, including three non-clog burners at the front right and two additional burners across the top. Operators will gain flexibility to sear, boil, and simmer multiple pans while reducing downtime from burner clogs through the non-clog design.
#@@# Pyromax Burners#@#
Two pyromax burners occupy the back right position to deliver concentrated heat for high-temperature searing and rapid boil tasks. Chefs will see faster recovery between pans and consistent flame distribution for time-sensitive menu items.
#@@# Oven Pairing#@#
Two space-saver ovens offer parallel baking and roasting with separate battery spark ignition systems, and each oven ships with a rack included. Kitchen teams will expand menu throughput while maintaining independent temperature control to reduce staging and hold times.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and flue riser combine corrosion resistance with easy surface cleaning in high-use environments. Maintenance crews will complete routine sanitation and wipe-downs faster, supporting compliance with NSF and CSA certification standards.
#@@# Vent and Shelf#@#
A 22-1/2 inch flue riser with a hi-shelf provides integrated ventilation clearance and a useful staging shelf for pans or tools.
#@@#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 pilot daily; remove debris and clean ports with a soft brush to preserve flame quality. Drain and wipe oven cavities after service; scrub racks with warm, soapy water and dry to prevent corrosion. Check door gaskets weekly and tighten or replace failing seals. Level the range and verify 6" adjustable legs align to maintain even cooking. Schedule certified CSA service annually and document gas pressure and manifold readings for safety and efficiency.