Stop sacrificing throughput for control. This 72" liquid propane restaurant range delivers concentrated power across a versatile cooking surface, charbroiler, and dual convection ovens to drive high-volume service without sacrificing consistency or uptime. Operators will gain a robust, serviceable platform engineered for continuous use and clear performance metrics.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the gas. Remove racks and grates. Scrape debris, then wash parts with warm water and mild detergent; rinse and dry. Clean oven interiors with non-abrasive cleaner; avoid flooding ignition components. Wipe stainless steel surfaces with a soft cloth and approved cleaner. Vacuum condenser and vent flue riser to remove grease. Inspect seals and burners; replace worn parts.#@@#Additional Info#@#Southbend’s 4721AA-3CR-LP 72" propane range delivers 358,000 BTU with six burners, a 36" charbroiler, dual convection ovens, and three racks each.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 72" liquid propane restaurant range delivers concentrated power across a versatile cooking surface, charbroiler, and dual convection ovens to drive high-volume service without sacrificing consistency or uptime. Operators will gain a robust, serviceable platform engineered for continuous use and clear performance metrics.
#@@# Six High Burners#@#
Six non-clog burners provide immediate, distributed heat for simultaneous high-capacity cooking. Chefs achieve precise heat application across multiple pots and pans while maintenance teams clear burner assemblies quickly to minimize downtime.
#@@# Charbroiler Section#@#
A 36" charbroiler on the right delivers focused searing and grilling capacity for protein-forward menus. Kitchen staff realize consistent char and reduced flare by using a dedicated zone that isolates char operations from general range tasks.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition accommodate parallel baking, roasting, and finishing with independent control. Culinary teams maintain consistent internal temperatures for repeatable results and load multiple racks without loss of evenness.
#@@# Durable Stainless Exterior#@#
Stainless steel front, sides, and shelf offer corrosion resistance and straightforward sanitation. Environmental cleaning teams complete wipedowns faster while the surface resists wear under continuous service conditions.
#@@# Integrated Flue Riser#@#
A 22-1/2" flue riser with hi-shelf increases ventilation pathway length and adds convenient staging space. Line cooks place holding trays or tools on the shelf for faster plating while extraction improves kitchen air handling.
#@@# Service-Ready Configuration#@#
The unit meets CSA and NSF certifications and qualifies for a manufacturer service program, supporting regulatory compliance and planned maintenance.
#@@#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 weekly for clogging and remove debris with a brass brush to maintain consistent heat output. Drain and clean grease trays daily; use a degreaser rated for stainless steel and rinse thoroughly. Check gas connections monthly for leaks using a soap solution and tighten fittings as needed. Calibrate oven thermostats quarterly and verify charbroiler grates align. Lubricate control knobs annually and replace worn gaskets promptly to preserve efficiency.