Stop trading throughput for control. This 48.63-inch natural gas restaurant range delivers structured power and consistent results across intensive service periods, enabling kitchens to maintain steady output without sacrificing precision. Operators gain high thermal capacity and robust construction designed for continuous daily use in professional settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Remove racks and wipe interior with mild detergent and warm water. Scrape grates and burners; soak removable parts in degreaser for 15–30 minutes, rinse, dry, reinstall. Vacuum condenser and backriser; wipe stainless steel surfaces with non-abrasive cleaner. Check pilot and spark ignition for build-up; clean ports with a soft brush. Document maintenance to reduce fires, lower energy use, extend equipment life, and meet CSA and NSF standards.#@@#Additional Info#@#Southbend’s 48.63" natural gas Ultimate Restaurant Range offers 304,000 BTU from six burners, two space-saver ovens, and manual controls.#@@#General Info#@#Description #@#
Stop trading throughput for control. This 48.63-inch natural gas restaurant range delivers structured power and consistent results across intensive service periods, enabling kitchens to maintain steady output without sacrificing precision. Operators gain high thermal capacity and robust construction designed for continuous daily use in professional settings.
#@@# Six Burners#@#
Six burners provide 304,000 BTU total output, enabling simultaneous high-heat and simmer operations for multiple pans. Chefs maintain consistent plate timing and reduce cook cycle bottlenecks during peak service.
#@@# Pyromax And Nonclog#@#
Pyromax burners on the right and two nonclog burners on the left combine rapid recovery with reliable ignition under heavy use. Line cooks achieve repeatable sear results while maintenance teams experience fewer burner blockages.
#@@# Wavy Grates#@#
Wavy grates stabilize cookware and promote even flame contact across pans, improving heat transfer and reducing hot spots. Kitchen staff handle heavy pots with increased safety and consistent cooking performance.
#@@# Space Saver Ovens#@#
Two space saver standard ovens include one rack each and battery spark ignition, offering independent bake and hold zones for staged ticket fulfillment. Bakers and line cooks control oven tasks separately to optimize workflow and improve menu timing.
#@@# Stainless Steel Build#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs resist corrosion and allow fast surface sanitation between shifts. Maintenance crews spend less time on repairs while the unit retains a professional appearance.
#@@# Backriser Hi Shelf#@#
A 22.5-inch flue riser with hi shelf provides elevated storage and ventilation integration for extracted heat management. Chefs store mise en place at eye level and reduce countertop clutter while maintaining code-compliant exhaust clearance.
#@@#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 burner ports weekly and clear debris with a brass brush to maintain flame patterns and prevent clogging. Verify pilot lights and battery igniters; replace batteries and clean tips when misfires occur. Clean grates and oven interiors after service with nonabrasive cleaners; rinse thoroughly to avoid residue. Check door seals and hinges monthly and tighten fasteners to maintain oven temperature.