Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers coordinated power across charbroiler and burner zones while maintaining precise oven performance for sustained service periods. Operators gain high-output cooking capacity and reliable controls to meet peak demand in institutional and commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane before cleaning. Scrape grates and charbroiler surfaces; soak removable parts in warm, soapy water. Wipe stainless steel exterior with non-abrasive cleaner; rinse and dry to prevent corrosion. Clean oven interiors after cooling; remove racks and wash with degreaser. Vacuum condenser and backriser vent to remove grease and dust. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Southbend’s 48" liquid propane range offers 286,000 BTU with four burners, a 24" charbroiler, two ovens with battery spark ignition, stainless steel exterior, 22.5" flue riser with hi-shelf, CSA and NSF certified, freestanding on 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers coordinated power across charbroiler and burner zones while maintaining precise oven performance for sustained service periods. Operators gain high-output cooking capacity and reliable controls to meet peak demand in institutional and commercial kitchens.
#@@# Cooktop Heat Distribution#@#
Four burners provide focused heat for varied cooktop tasks, while two star/sauté front burners enable rapid searing and pan control. Engineers calibrated burner ports to optimize the flame pattern for consistent surface temperatures across the 37.00-inch cooking area.
#@@# Charbroiler Integration#@#
A 24-inch charbroiler occupies the right side to handle direct grilling and high-heat finishes alongside stove work. The installed grates and charbroiler layout support continuous grilling cycles without interrupting range throughput.
#@@# Oven Capacity Design#@#
Two space-saver ovens deliver separate cooking chambers with a combined cubic volume of 70.9 Cu.Ft and one rack per oven for flexible load management. Designers included spring-assisted, counterweight doors to reduce user fatigue during repeated access and to maintain oven temperature stability.
#@@# Ignition and Safety#@#
Battery spark ignition for ovens and standing pilot for broiler systems ensure consistent light-off and minimize service interruptions. CSA and NSF certifications validate safety and hygiene compliance for regulated facilities.
#@@# Construction and Serviceability#@#
Stainless steel front, sides, shelf, and a 22.5-inch flue riser with a hi-shelf create a durable exterior that resists corrosion and cleans efficiently during scheduled maintenance. Technicians find six-inch adjustable legs and lift-off components that simplify leveling and access for repairs.
#@@# Power and Performance#@#
The unit produces 286,000 BTU total output to support concurrent high-volume cooking operations without performance degradation.
#@@#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 inspect burners and pilot assemblies weekly, remove debris, and verify flame stability. Schedule monthly cleaning of charbroiler grates and oven interiors using nonabrasive, commercial-grade degreasers. Lubricate hinges and check spring-assisted counterweight doors quarterly. Calibrate manual controls and confirm gas connections for leaks with a soap test before daily use. Replace gaskets and worn parts per CSA and NSF guidelines.