Stop sacrificing throughput for control. This commercial 48.63" liquid propane range delivers concentrated heat and consistent output across five burners and a full oven, enabling continuous service in high-demand kitchens without compromising cooking accuracy. Operators benefit from a rugged stainless steel platform with a backriser shelf and adjustable legs that simplify integration and daily workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut off gas and let the range cool completely. Remove grates and burner caps; soak in warm, soapy water. Wipe stainless steel surfaces with mild detergent and a soft cloth; avoid abrasive pads. Clean oven interior with manufacturer-recommended cleaner and a cloth; remove racks and wash separately. Clear grease from backriser and flue riser to reduce fire risk. Inspect seals and burners; replace damaged parts. Dry all components thoroughly before restoring gas and power.#@@#Additional Info#@#Southbend's 48.63" liquid propane range delivers 290,000 BTU across five burners, including pyromax and star sauté units, plus a standard oven with battery spark ignition; stainless steel, 22½" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial 48.63" liquid propane range delivers concentrated heat and consistent output across five burners and a full oven, enabling continuous service in high-demand kitchens without compromising cooking accuracy. Operators benefit from a rugged stainless steel platform with a backriser shelf and adjustable legs that simplify integration and daily workflow.
#@@# Front Burn Power#@#
Three front non-clog burners supply focused heat where pans are primarily used, producing rapid boil and sear performance for peak-hour service. Operators maintain flow with manual controls that deliver repeatable settings and simplified recovery between ticket runs.
#@@# Rear Heat Variety#@#
Two pyromax rear burners provide high-heat capacity for heavy pots and rapid stock reduction, while one rear non-clog burner offers secondary staging for simmering or holding. Chefs gain the flexibility to run parallel cooking processes without cross-impact on temperature control.
#@@# Specialty Sauté Capability#@#
A star-pattern sauté burner at the front left concentrates flame distribution for pan work that demands immediate response and responsive flame modulation. Staff execute finishing techniques and high-temperature reductions with predictable results.
#@@# Oven And Ignition#@#
A standard oven with battery spark ignition provides reliable bake and roast performance independent of building power fluctuations. Kitchen teams access consistent internal temperatures for timed cooking and overnight prep tasks.
#@@# Construction And Service#@#
Stainless steel front, sides, shelf, and a 22-1/2" flue riser create a durable work surface and easy-to-clean envelope that withstands commercial traffic. The unit qualifies for the manufacturer service program and meets CSA and NSF certifications for regulated operations.
#@@#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 burners and ignition daily; remove debris and clean ports with a nylon brush to maintain flame quality. Drain and wipe oven cavity after cool-down; use nonabrasive cleaners and a soft cloth to prevent surface damage. Verify door gaskets for compression and replace at first sign of cracking. Level the freestanding range and adjust 6" legs for correct alignment. Schedule CSA-compliant inspections and calibrate manual controls semiannually to ensure consistent BTU output.