Built for continuous production in demanding kitchens, this 72-inch natural gas restaurant range delivers dependable heat distribution and sustained throughput across multiple cooking zones. It features six non-clog burners and a 36-inch charbroiler to support simultaneous grilling, searing, and stovetop work, while two standard ovens efficiently handle batch cooking and holding tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and lock out controls before cleaning. Scrape charbroiler grates and soak in degreaser; rinse and dry. Wipe stainless surfaces with mild detergent and soft cloth, avoiding abrasive pads. Clean oven interiors with manufacturer-approved oven cleaner and remove racks for separate washing. Vacuum condensers and vents to remove grease buildup. Inspect seals and burners; replace worn parts. Document cleaning dates to meet CSA and NSF requirements.#@@#Additional Info#@#The Southbend 4721DD-3CR-NG 72" natural gas range delivers 384,000 BTU with six burners, a 36" charbroiler, two ovens with spark ignition, stainless steel front, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for continuous production in demanding kitchens, this 72-inch natural gas restaurant range delivers dependable heat distribution and sustained throughput across multiple cooking zones. It features six non-clog burners and a 36-inch charbroiler to support simultaneous grilling, searing, and stovetop work, while two standard ovens efficiently handle batch cooking and holding tasks.
#@@# Six Burners#@#
Six open, non-clog burners provide segmented heat control across the top, enabling the concurrent cooking of multiple pans without cross-interference. Operators can manually adjust the flame for precise simmering, boiling, or high-heat searing as needed.
#@@# Charbroiler Section#@#
A 36-inch charbroiler on the right delivers concentrated radiant heat for grilling proteins and vegetables at scale. The charbroiler integrates seamlessly with the range profile, reducing transfer time between grilling and stovetop tasks.
#@@# Dual Standard Ovens#@#
Two standard ovens with battery spark ignition allow parallel baking and roasting operations, each equipped with one rack to accommodate full sheet pans. The ovens operate independently, maintaining consistent internal temperatures during continuous use.
#@@# Heavy Duty Construction#@#
The stainless steel front, sides, and shelf resist corrosion and simplify daily cleaning routines in commercial kitchens. A 22.5-inch flue riser with a heavy-duty shelf adds ventilation control and provides a convenient elevated surface for staging.
#@@# Stability and Serviceability#@#
Six-inch stainless steel adjustable legs permit precise leveling on uneven floors to protect cookware and maintain safe operation. The unit qualifies for the manufacturer service program, reducing downtime. Manual controls and lift-off components support straightforward maintenance and fast access.
#@@# High Capacity Output#@#
The range produces 384,000 BTU of total power to sustain high-volume production without power fade during peak periods.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and remove food debris to prevent clogging; shut gas supply before cleaning. Scrub grates and charbroiler bars with a brass brush and warm, soapy water, then rinse and dry thoroughly. Vacuum condenser and oven cavities monthly to remove ash and grease. Verify door seals and hinges for wear; replace worn gaskets to maintain temperature. Calibrate thermostat quarterly and test standing pilot and spark ignition for reliable startup.