Stop sacrificing throughput for consistency. This 48-inch liquid propane restaurant range delivers focused power across six burners and a convection oven to support sustained service periods while maintaining precise heat control for varied menu workflows. Operators gain robust stainless-steel construction, a practical riser shelf, and service-minded design that minimizes downtime and simplifies daily maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool completely. Remove grates and wipe burners with a soft brush and mild detergent; clear ports with a pin. Clean oven interior with a non-abrasive oven cleaner and rinse thoroughly. Degrease exterior stainless surfaces with a pH-neutral cleaner and soft cloth. Vacuum condenser and flue riser shelf monthly to maintain efficiency. Inspect seals and legs; tighten or replace as needed to prevent leaks and equipment failure.#@@#Additional Info#@#Southbend’s 48" liquid propane range offers 285,000 BTU from six burners: two star/sauté and four Pyromax.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This 48-inch liquid propane restaurant range delivers focused power across six burners and a convection oven to support sustained service periods while maintaining precise heat control for varied menu workflows. Operators gain robust stainless-steel construction, a practical riser shelf, and service-minded design that minimizes downtime and simplifies daily maintenance.
#@@# Burner Configuration#@#
Six burners deliver broad cooking capacity with a measured mix of four high-output Pyromax burners and two star/sauté burners for controlled searing and delicate simmering. Operators can stage multiple pans simultaneously and maintain stable temperatures across heavy production runs.
#@@# Total Heat Output#@#
The unit provides 285,000 BTU total input, enabling rapid heat recovery and consistent surface temperatures under continuous use. Kitchens requiring fast boil times and quick turnover will experience reduced cook cycle durations and increased throughput.
#@@# Convection Oven#@#
One convection oven with battery spark ignition supplies even heat distribution and reliable ignition when mains power fluctuates. Chefs can execute baking and roasting tasks with uniform results while avoiding manual pilot relighting during service.
#@@# Construction Materials#@#
Stainless-steel front, sides, shelf, and 6-inch adjustable legs provide a corrosion-resistant exterior and sanitary surfaces that withstand aggressive cleaning. Maintenance crews can clean and sanitize quickly, and managers can adjust leveling to accommodate uneven floors without compromising stability.
#@@# Vent and Riser#@#
A 22-1/2-inch flue riser with hi-shelf offers elevated storage and passive venting to integrate with kitchen hood systems. Line cooks can use the shelf for staging pans or small equipment within reach while the riser supports duct alignment and airflow management.
#@@#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#@#Service personnel should disconnect propane and lock out gas prior to maintenance. Inspect and tighten burner orifices and manifold fittings monthly to prevent leaks. Remove grates and soak in detergent; scrub pyro-magnetic burner caps with a nonabrasive brush. Clean convection oven interior after each shift; vacuum burner box and pilot assemblies weekly. Verify door seals and calibrate thermostat semiannually. Lubricate hinges and check leg fasteners quarterly.