Built to power busy kitchens, this 48-inch liquid propane range delivers concentrated heat and consistent throughput for high-volume operations. Operators will rely on its impressive 252,000 BTU capacity to sear, broil, and roast without performance drops under sustained loads. Facility managers will appreciate the serviceability and certifications that support safe, continuous use in institutional settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect gas and power. Remove grates and racks. Degrease cooktop and charbroiler with a commercial alkaline cleaner; scrub with a nonabrasive pad and rinse. Wipe ovens with mild detergent; remove baked deposits with an oven-safe scraper. Clean condenser coils and backriser shelf to improve efficiency. Dry all surfaces and inspect door seals and pilots. Perform routine cleaning weekly and deep clean monthly to reduce bacteria, fire risk, energy use, and equipment failure.#@@#Additional Info#@#Southbend’s 48" Liquid Propane Ultimate Restaurant Range offers 252,000 BTU, a 37.00" cooktop, two burners, a 36" charbroiler, and dual ovens with one rack each.#@@#General Info#@#Description #@#
Built to power busy kitchens, this 48-inch liquid propane range delivers concentrated heat and consistent throughput for high-volume operations. Operators will rely on its impressive 252,000 BTU capacity to sear, broil, and roast without performance drops under sustained loads. Facility managers will appreciate the serviceability and certifications that support safe, continuous use in institutional settings.
#@@# Charbroiler Section#@#
A full 36-inch charbroiler sits to the left of the cooktop, providing direct radiant heat for steaks, sandwiches, and skewers. Chefs can achieve defined sear marks quickly while maintaining throughput during peak service periods.
#@@# High Heat Burners#@#
Two high-output burners supply intense open-flame power for rapid stock reduction and large-quantity boiling. Culinary teams can reduce cook times and maintain consistent simmer or rapid boil across multiple pots.
#@@# Oven Pairing#@#
Two space-saver ovens with battery spark ignition expand simultaneous cooking capacity while conserving floor footprint. Staff can bake, roast, or hold separate menu items independently to optimize scheduling and reduce cross-contamination.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, shelf, and riser deliver corrosion resistance and simplified cleaning for daily sanitation protocols. Kitchen crews maintain hygienic surfaces and retain a professional appearance with routine maintenance.
#@@# Stability and Leveling#@#
Six-inch adjustable legs provide rapid leveling on uneven floors to maintain safe operation and even heat distribution. Maintenance staff can secure stable installation and minimize wobble during heavy use.
#@@# Venting and Riser#@#
A 22.5-inch flue riser with a hi-shelf integrates venting and storage to keep tools and pans accessible while directing exhaust. Engineers ensure compliant installation and preserve counter space for prep and staging.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot daily; remove debris and verify flame stability to prevent uneven heat. Clean charbroiler grates after each service with a wire brush and degreaser to maintain sear performance. Wipe stainless steel surfaces with a neutral detergent and soft cloth to avoid corrosion. Check door counterweights and spring-assisted hinges monthly; adjust tension for proper sealing. Grease moving parts lightly and verify gas connections for leaks using a soap solution.