Handle peak service with equipment that balances sustained output and consistent results. This 72-inch liquid propane restaurant range delivers concentrated heat across six non-clog burners and a 36-inch griddle, supporting continuous high-volume cooking without performance drift. Operators gain reliable ignition, sturdy construction, and service-focused features that reduce downtime and simplify daily operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off propane before cleaning. Remove grates, burners, and racks; wipe with mild detergent and soak heavy soiling in warm water. Scrape the griddle while warm, then degrease with approved cleaner. Clean oven interiors with recommended oven cleaner; wipe vents and flue riser to remove grease. Vacuum the condenser and wipe stainless steel with a non-abrasive cloth. Dry all parts, reassemble, restore propane, and run a short heat cycle to verify operation.#@@#Additional Info#@#Southbend's 4721AA-3GL-LP 72" liquid propane range offers 326,000 BTU with six burners, a 36" griddle, two convection ovens, .500" griddle plate, stainless steel front, 22.5" flue riser, 6" legs, manual controls, NSF and CSA certifications.#@@#General Info#@#Description #@#
Handle peak service with equipment that balances sustained output and consistent results. This 72-inch liquid propane restaurant range delivers concentrated heat across six non-clog burners and a 36-inch griddle, supporting continuous high-volume cooking without performance drift. Operators gain reliable ignition, sturdy construction, and service-focused features that reduce downtime and simplify daily operation.
#@@# Six Non-Clog Burners#@#
Each burner supplies robust, continuous heat for simultaneous, varied cooking tasks. Chefs maintain consistent temperatures under heavy use while the non-clog design reduces maintenance interruptions.
#@@# 36 Inch Griddle#@#
A half-inch thick griddle plate covers 36 inches of cooking surface to sear, grill, and finish high quantities efficiently. Staff achieve uniform heat transfer and fast recovery for back-to-back production runs.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition provide expanded cooking capacity and rapid, even baking or roasting. Culinary teams move large batch items through predictable airflow and dependable ignition control.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and shelf resist corrosion and allow aggressive cleaning routines without surface degradation. Managers preserve kitchen aesthetics and extend equipment life with minimal intervention.
#@@# Adjustable Legs And Riser#@#
Six-inch stainless steel adjustable legs allow precision leveling on uneven floors while a 22.5-inch flue riser with heavy-duty shelf creates a stable venting and staging area. Technicians find installation and service access straightforward, improving uptime.
#@@# High Total Output#@#
The system produces 326,000 BTU of total heat, supporting rapid boil, sear, and griddle applications across multiple stations. Foodservice operators scale throughput and maintain consistent cook profiles during peak periods.
#@@#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; remove debris to prevent clogging. Lift grates and clear ports with a soft wire brush. Drain and clean grease traps daily to avoid buildup. Calibrate oven thermostats monthly by checking temperatures with a probe thermometer and adjusting controls as needed. Clean stainless steel surfaces with a nonchlorinated cleaner and soft cloth. Tighten gas connections quarterly and check for leaks with approved solution. Replace worn gaskets and check door alignment.