Stop compromising throughput for control. This 48" natural gas restaurant range delivers consistent high-output cooking across griddle and oven stations, engineered for continuous service in professional kitchens. Operators gain precise manual control, rapid recovery, and robust construction that reduces downtime and simplifies maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas at the appliance before cleaning. Remove heavy soil with a nylon scraper; wipe griddle and burners with a damp cloth and mild detergent. Clean flue riser, shelf, and stainless front and sides with non-abrasive cleaner; rinse and dry. Vacuum coils and clear vent paths to prevent grease buildup. Inspect seals, knobs, and standing pilot; replace worn parts. Schedule daily wipe-downs and weekly deep cleans to protect food safety, lower energy use, and extend equipment life.#@@#Additional Info#@#Southbend's 48" natural gas range offers 170,000 BTU with four burners, dual ovens, a griddle top, manual controls, and standing pilot. Its stainless steel build, 6" adjustable legs, and NSF/CSA certifications ensure compliance and serviceability.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48" natural gas restaurant range delivers consistent high-output cooking across griddle and oven stations, engineered for continuous service in professional kitchens. Operators gain precise manual control, rapid recovery, and robust construction that reduces downtime and simplifies maintenance.
#@@# Griddle Top#@#
The heavy-duty griddle spans the full top, producing even surface heat for searing and flat-top cooking. Chefs achieve consistent results across the plate, allowing simultaneous preparation of large-volume items without hot or cold zones.
#@@# Four Burners#@#
Four open burners supply targeted flame power for sautéing, boiling, and pan work with quick response. Kitchen staff can stage multiple heat processes at once to maintain flow during peak service periods.
#@@# Dual Ovens#@#
Two space-saving ovens sit beneath the cooking surface, each with battery spark ignition and one oven rack included for flexible batch baking or holding. Chefs can run separate temperature zones to enhance menu variety and reduce cross-contamination between dishes.
#@@# Manual Controls#@#
The straightforward manual control layout provides tactile feedback and easy temperature adjustments for real-time cooking corrections. Line cooks adapt settings instantly during service, minimizing training time and error.
#@@# Heavy Stainless Construction#@#
Stainless steel front, sides, shelf, and 6" adjustable legs provide structural strength and corrosion resistance for daily commercial use. Maintenance crews benefit from durable surfaces that withstand frequent cleaning and retain a professional appearance.
#@@# High Total BTU#@#
The unit produces 170,000 BTU total, delivering the high heat output required for rapid recovery under continuous demand. Managers observe reduced hold times and faster turnaround on high-volume items, sustaining throughput without sacrificing quality.
#@@#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 pilot assemblies weekly; remove debris and adjust flame to a steady blue to ensure efficient combustion. Clean griddle surface after each shift with a scraper, then apply a light coat of food-grade oil when cool to prevent corrosion. Empty and wash crumb trays and oven racks weekly with warm detergent. Verify door seals and gaskets monthly; replace compromised seals immediately. Schedule annual CSA-certified technician service for calibration and safety checks.