Built for heavy service and precise control, this 48-inch liquid propane range delivers concentrated heat distribution and dependable operation for busy kitchens. Commercial operators will experience consistent output across six burners and a standard oven, enabling simultaneous high-heat searing, sautéing, and baking without compromise. Facility managers benefit from a robust stainless steel package that withstands frequent cleaning and continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove grates and burner caps; soak in warm, soapy water. Scrub surfaces with a non-abrasive detergent and nylon pad; rinse with clean water. Degrease oven interiors and exhaust vents using an approved degreaser; wipe dry. Vacuum condenser coils and check flue riser for buildup. Inspect seals and thermostats; replace worn parts. Clean daily to prevent bacteria, fires, higher energy bills, equipment failure, and CSA or NSF inspection failures.#@@#Additional Info#@#Southbend's 48" liquid propane range offers 278,000 BTU with six burners, stainless steel front and sides, a standard oven with battery ignition, 22-1/2" flue riser with shelf, 6" adjustable legs, CSA and NSF certified, and freestanding installation.#@@#General Info#@#Description #@#
Built for heavy service and precise control, this 48-inch liquid propane range delivers concentrated heat distribution and dependable operation for busy kitchens. Commercial operators will experience consistent output across six burners and a standard oven, enabling simultaneous high-heat searing, sautéing, and baking without compromise. Facility managers benefit from a robust stainless steel package that withstands frequent cleaning and continuous use.
#@@# Front Searing Power#@#
Six burners provide a combined output of 278,000 BTUs to support multiple cooks and rapid temperature recovery. Chefs can maintain high-heat operations for pans and griddles while other stations continue production seamlessly.
#@@# Varied Burner Types#@#
Three star sauté burners, two pyromax burners, and two non-clog burners deliver a range of heat profiles for precise techniques. Kitchen teams can sear, simmer, and boil with targeted control to optimize cooking flow effectively.
#@@# Oven Versatility#@#
One standard oven with battery spark ignition accepts full-size sheet pans and accommodates routine baking and holding tasks. Staff will consolidate cooking operations and reduce the need for secondary ovens, enhancing efficiency.
#@@# Durable Construction#@#
The stainless steel front, sides, shelf, and six-inch adjustable legs resist corrosion and simplify sanitation protocols. Maintenance crews will appreciate liftable components and accessible surfaces during daily cleaning, ensuring longevity.
#@@# Integrated Storage Base#@#
A cabinet base provides secure storage for pots and pans, organizing critical service tools near the cooking surface. Line cooks will spend less time retrieving equipment and more time focused on production, improving workflow.
#@@# Exhaust-Ready Design#@#
A 22-1/2 inch flue riser with a shelf supports venting and creates a stable area for staging small items.
#@@#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 carbon buildup with a brass brush and vacuum to maintain consistent flame and heat output. Lubricate control knobs quarterly and tighten gas fittings using a calibrated torque wrench to prevent leaks. Calibrate oven thermostat semiannually against a certified probe and adjust according to readings. Replace worn gaskets and check flue riser clearance to ensure proper ventilation and safe operation.