Built to meet the demands of high-volume kitchens, this 48-inch liquid propane range combines robust heat output with versatile cooking surfaces to sustain continuous service without sacrificing control. Operators gain immediate access to 225,000 BTU of total power distributed across four burners and a 24-inch griddle, enabling simultaneous searing, simmering, and griddling while maintaining consistent temperatures. Commercial kitchens benefit from a configuration that integrates a standard oven and cabinet storage beneath a stainless steel work surface for streamlined workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and wipe with mild detergent and warm water; scrub the griddle with a non-abrasive pad. Clean burner ports with a soft brush. Vacuum the condenser area and wipe stainless surfaces with a gentle cleaner. Rinse, dry thoroughly, then reassemble. Clean weekly; inspect seals and components monthly to prevent fires, foodborne illness, and costly repairs.#@@#Additional Info#@#Southbend's 48" liquid propane range offers 225,000 BTU from four burners and a 24" griddle, stainless steel front, manual controls, 1 oven with battery ignition, cabinet base, 22½" flue riser with shelf, NSF and CSA certified.#@@#General Info#@#Description #@#
Built to meet the demands of high-volume kitchens, this 48-inch liquid propane range combines robust heat output with versatile cooking surfaces to sustain continuous service without sacrificing control. Operators gain immediate access to 225,000 BTU of total power distributed across four burners and a 24-inch griddle, enabling simultaneous searing, simmering, and griddling while maintaining consistent temperatures. Commercial kitchens benefit from a configuration that integrates a standard oven and cabinet storage beneath a stainless steel work surface for streamlined workflows.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and riser provide corrosion resistance and simplify sanitation tasks in busy kitchens. Surfaces withstand frequent cleaning cycles and resist warping under heavy use, preserving unit alignment and extending service life.
#@@# High Heat Output#@#
A combined 225,000 BTU rating delivers sustained heat for continuous production during peak service periods. Staff maintain rapid recovery between batches and execute searing and rapid boil operations without temperature lag.
#@@# Versatile Top Layout#@#
Four burner locations plus a right-side 24-inch griddle allow simultaneous execution of diverse menu items on one deck. Chefs transition from sauté to griddle work without relocating pans, increasing throughput and reducing station congestion.
#@@# Reliable Ignition and Controls#@#
Battery spark ignition for the oven and standing pilot for the top provide layered ignition redundancy for uninterrupted operation. Manual control knobs offer precise thermal adjustment and reduce electronic failure points in heavy-use environments.
#@@# Integrated Oven and Storage#@#
One standard oven with an included rack and a cabinet base deliver combined cooking and storage capability beneath the cooktop. Teams load bulk pans into the oven for roasting while storing sheet pans and small wares in the cabinet to conserve footprint.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for food debris; remove and soak grates and plates in warm, soapy water and scrub with a non-abrasive brush. Clean stainless steel front and sides with a mild detergent and a soft cloth, always wipe with the grain. Verify standing pilot and battery spark ignition operation weekly and replace batteries as needed. Check door seals and cabinet fasteners monthly; tighten loose hardware. Monitor ventilation at the backriser and clear obstructions promptly.