Stop trading consistency for capacity. This 48-inch liquid propane restaurant range combines heavy-duty output with precise control to support sustained service periods, offering 204,000 BTU of combined power and a charbroiler surface for high-heat searing. Operators gain a consolidated cooking station that reduces footprint while expanding menu capabilities for high-volume kitchens serving schools, hospitals, bars, and full-service restaurants.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and wipe charbroiler surfaces with a degreaser; scrub stubborn grease with a nylon brush. Empty oven racks and clean with warm, soapy water; use a non-abrasive cleaner on stainless steel. Vacuum dust from condenser and vents; inspect and clean the 22.5” flue riser and backriser. Check door seals and adjustable legs; tighten hardware. Dry all parts thoroughly before reconnecting power to prevent corrosion and ensure compliance.#@@#Additional Info#@#Southbend's 48" liquid propane range offers 204,000 BTU with four non-clog burners, a 24" charbroiler, a convection oven with battery ignition, stainless steel build, 6" adjustable legs, 22.5" flue riser, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop trading consistency for capacity. This 48-inch liquid propane restaurant range combines heavy-duty output with precise control to support sustained service periods, offering 204,000 BTU of combined power and a charbroiler surface for high-heat searing. Operators gain a consolidated cooking station that reduces footprint while expanding menu capabilities for high-volume kitchens serving schools, hospitals, bars, and full-service restaurants.
#@@# Top Heat Capacity#@#
Deliver 204,000 BTU across the unit to sustain simultaneous operations on grates and charbroiler zones, enabling continuous high-heat tasks without compromising surface temperatures. Chefs achieve repeatable sear and boil performance during peak periods.
#@@# Four High-Flow Burners#@#
Provide four non-clog burners with wavy grates that maintain stable flame distribution and simplify spill management, reducing interruptions during service. Staff experience consistent control for sautéing, boiling, and pan work.
#@@# Integrated Charbroiler#@#
Place a 24-inch charbroiler on the right side to handle direct-grill applications alongside range-top cooking, allowing chefs to finish proteins and produce signature grill marks in one station. Kitchen layouts gain flexibility by consolidating grilling and range tasks.
#@@# Convection Oven With Spark#@#
Include a convection oven with battery spark ignition and a spring-assisted, counterweight door for even heating and safe access during loading and unloading. Culinary teams obtain faster recovery and uniform bake results for batch cooking.
#@@# Durable Stainless Construction#@#
Feature stainless steel front, sides, hi-shelf, and a heavy-duty 22.5-inch flue riser to resist corrosion and enable frequent cleaning cycles in commercial environments. Maintenance crews benefit from robust materials that uphold appearance under constant use.
#@@#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 charbroiler grates weekly; remove debris and use a nylon brush to clear ports. Verify flame patterns and adjust air shutters for stable blue flames. Clean stainless steel surfaces daily with a pH-neutral cleaner and soft cloth; rinse and dry to prevent spotting. Empty oven crumbs and vacuum crevices monthly, then run a 350°F self-clean cycle if applicable. Verify door seals quarterly; replace degraded gaskets.