For high-volume kitchens where consistency and uptime are crucial for service quality, this commercial gas range offers sustained power and robust performance across a variety of cooking tasks. It features six non-clog burners and a 36-inch charbroiler, enabling simultaneous steaming, searing, and griddling, while two convection ovens ensure even heat for baking and roasting. Operators benefit from reliable manual controls and a stainless steel exterior designed for frequent cleaning and continuous operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas. Remove grates and racks; soak in warm, soapy water and scrub. Wipe stainless steel exterior with mild detergent and a soft cloth. Clean charbroiler surfaces and burner ports to prevent clogs. Vacuum condenser and vents; inspect 22-1/2" flue riser and hi-shelf for grease. Dry all components before reassembly and restore power and Liquid Propane. Regular cleaning prevents fires, sickness, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#The Southbend 4721AA-3CL-LP 72" propane range delivers 358,000 BTU with six burners, a 36" charbroiler, and two convection ovens; stainless steel, 22½" flue riser, 6" legs, CSA and NSF certified.#@@#General Info#@#Description #@#
For high-volume kitchens where consistency and uptime are crucial for service quality, this commercial gas range offers sustained power and robust performance across a variety of cooking tasks. It features six non-clog burners and a 36-inch charbroiler, enabling simultaneous steaming, searing, and griddling, while two convection ovens ensure even heat for baking and roasting. Operators benefit from reliable manual controls and a stainless steel exterior designed for frequent cleaning and continuous operation.
#@@# Six Burners#@#
Six open non-clog burners provide the primary heat necessary for continuous line cooking, allowing multiple pots and pans to be in use simultaneously. Engineers designed these burners for easy maintenance, enabling teams to minimize downtime and maintain steady output during peak periods.
#@@# Charbroiler Section#@#
A 36-inch charbroiler is positioned to the left of the cooktop, delivering direct radiant heat for high-heat searing and grill-style applications. Chefs achieve consistent char and grill marks, while the charbroiler integrates seamlessly into the freestanding unit, saving space and centralizing cooking stations.
#@@# Dual Convection Ovens#@#
Two convection ovens equipped with battery spark ignition ensure balanced air circulation for uniform cooking and predictable results across racks. Each oven comes with three racks, expanding simultaneous batch capacity and reducing staging time between runs.
#@@# Heavy-Duty Construction#@#
The full stainless steel front, sides, and shelf provide corrosion resistance and simplify sanitation procedures in regulated kitchens. This construction withstands daily heavy use while maintaining a professional appearance in visible service areas.
#@@# Venting and Shelf#@#
A 22-1/2 inch flue riser with a hi-shelf manages exhaust routing and offers an elevated shelf for staging pans or small tools.
#@@#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#@#Perform daily inspections of burners, charbroiler grates, oven doors, and pilot assemblies for soiling, gas leaks, or wear. Soak grates in degreasing solution; scrub burners with a nonabrasive brush and clear ports with compressed air. Wipe stainless steel surfaces with mild detergent and a soft cloth; rinse and dry to avoid spotting. Adjust and level legs quarterly, verify flue riser clearance, and schedule certified CSA/NSF technician service annually for calibration and safety.