Command the line with a cooking range designed for continuous service and rigorous use. This 48-inch liquid propane restaurant range delivers 323,000 BTU of total heat, balancing high throughput with consistent control, and installs as a freestanding backbone for commercial kitchens. Crafted for professional operators, it combines multiple burner types, dual ovens, and durable stainless steel surfaces to support sustained production and simplify maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane before cleaning. Remove grates and racks; soak in warm, soapy water. Scrub burner ports with a soft brush and wipe flame spreaders. Clean oven interiors with a non-abrasive cleaner; rinse and dry. Degrease exterior stainless surfaces using a mild detergent; buff dry to prevent corrosion. Vacuum condenser coils and check vents to prevent grease buildup and fire risk. Inspect seals and pilot; replace worn parts to maintain performance and pass CSA/NSF inspections.#@@#Additional Info#@#Southbend’s 48" liquid propane range offers 323,000 BTU from six burners and two ovens. It features stainless steel, adjustable legs, a flue riser, and is CSA and NSF certified, weighing 735 pounds for high-volume kitchens.#@@#General Info#@#Description #@#
Command the line with a cooking range designed for continuous service and rigorous use. This 48-inch liquid propane restaurant range delivers 323,000 BTU of total heat, balancing high throughput with consistent control, and installs as a freestanding backbone for commercial kitchens. Crafted for professional operators, it combines multiple burner types, dual ovens, and durable stainless steel surfaces to support sustained production and simplify maintenance.
#@@# Six High Output Burners#@#
Operators gain six burners that produce intense, controllable heat for simultaneous multiworkstation cooking. Front and right locations use non-clog burners to maintain a steady flame under heavy use, while back left PyroMax burners supply rapid boil and recovery for high-volume tasks.
#@@# Dual Oven Configuration#@#
Chefs receive two space-saver ovens with battery spark ignition to increase production flexibility and reduce downtime between batches. Each oven ships with one rack and provides independent temperature zones for baking, roasting, and holding.
#@@# Robust Construction#@#
Kitchen teams benefit from stainless steel front, sides, and shelf that resist corrosion and withstand daily cleaning protocols. The 6-inch adjustable legs allow precise leveling on uneven floors to ensure stability and service safety.
#@@# Integrated Flue Riser Shelf#@#
Staff gain a 22-1/2 inch flue riser with a shelf that organizes backline tools and provides an added staging area without occupying countertop space. The riser improves workflow by positioning supplies within reach during peak service.
#@@# Service Ready Certification#@#
Facilities receive a unit certified to CSA and NSF standards, simplifying compliance with health and safety inspections. The model also qualifies for the manufacturer Service First program to streamline warranty support and authorized servicing.
#@@#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#@#Perform weekly cleaning of burners and grates to prevent clogging and ensure flame performance. Inspect pilot and spark ignition components monthly; replace batteries and tighten connections if delays occur. Degrease stainless steel surfaces with a pH-neutral cleaner and soft cloth after hours to prevent corrosion. Check gaskets and oven racks for wear quarterly and replace any deformed parts.