When a kitchen requires continuous output without sacrificing control, this 48.63-inch liquid propane range provides industrial performance and precise cooking for high-volume shifts. Restaurant teams benefit from reliable heat management thanks to four non-clog burners and a total rating of 262,000 BTU, allowing for simultaneous searing, boiling, and simmering under sustained load. Operators maintain consistent product quality while staff can accelerate service during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the LP supply. Remove grates and charbroiler plates. Scrape debris, then wash parts with warm water and mild detergent; rinse and air dry. Wipe stainless surfaces with a non-abrasive cleaner and soft cloth; inspect door seals and hinges. Vacuum debris from oven bottoms and backriser vent; clean burner ports with a soft brush. Reassemble when dry and restore LP. Regular cleaning reduces bacteria, fire risk, inefficiency, and wear.#@@#Additional Info#@#Southbend's 48.63" liquid propane range offers 262,000 BTU with four burners, a 24" charbroiler, two space-saver ovens, stainless steel front and sides, adjustable legs, CSA and NSF certifications, and a back riser with hi-shelf.#@@#General Info#@#Description #@#
When a kitchen requires continuous output without sacrificing control, this 48.63-inch liquid propane range provides industrial performance and precise cooking for high-volume shifts. Restaurant teams benefit from reliable heat management thanks to four non-clog burners and a total rating of 262,000 BTU, allowing for simultaneous searing, boiling, and simmering under sustained load. Operators maintain consistent product quality while staff can accelerate service during peak periods.
#@@# Four Burner Array#@#
Four open, non-clog burners deliver concentrated heat for rapid temperature recovery and uniform pan contact. Chefs achieve repeatable results when using multiple stock pots and sauté pans at the same time.
#@@# Integrated Charbroiler Section#@#
A 24-inch charbroiler located on the right side provides direct radiant grilling without needing a separate unit. Kitchen staff can sear proteins and create char marks while maintaining line efficiency and minimizing the footprint.
#@@# Dual Space Saver Ovens#@#
Two space saver ovens beneath the range increase batch capacity and allow for different cooking programs to run simultaneously. Teams can roast and hold separate menu items at varying set points, enhancing throughput and menu flexibility.
#@@# Durable Stainless Exterior#@#
The stainless steel front, sides, shelf, and hi-shelf offer corrosion resistance and simplify sanitizing procedures. Maintenance crews can clean surfaces quickly, preserving appearance and meeting hygiene standards.
#@@# Backriser With Shelf#@#
A 22.5-inch flue riser with a hi-shelf provides ventilation accommodation and an elevated staging surface. Line cooks can stage pans and keep tools within reach while venting heat away from the cooking area.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs allow for secure leveling on uneven floors and maintain an ergonomic working height.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and clear food debris to maintain consistent flame and heat distribution. Drain and clean grease trays after each service and sanitize with approved degreaser to prevent buildup. Calibrate oven thermostats monthly and verify door seals for proper closure; replace seals showing cracks. Clean stainless steel surfaces with nonabrasive cleaner and soft cloth to preserve finish. Schedule annual technician service under Service First for safety and compliance.