Stop compromising throughput for control. This 72-inch liquid propane restaurant range delivers measured power where kitchens need it most, supporting sustained high-volume service while preserving precise temperature management across multiple zones. Chefs gain simultaneous burner output and griddle capacity that accelerates ticket times without sacrificing consistency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the Liquid Propane supply before cleaning. Remove grates and burners; soak in warm, soapy water and scrub non-clog ports with a soft brush. Wipe stainless steel front, sides and shelf with mild detergent and a soft cloth; avoid abrasive pads. Clean the 36" griddle with a scraper and grease pan; degrease ovens and remove crumbs from the backriser vent. Rinse, dry thoroughly, reinstall parts, restore power and check CSA and NSF labels for compliance.#@@#Additional Info#@#Southbend’s 4721DD-3TR-LP 72" liquid propane range offers 352,000 BTU from six burners and a 36" griddle, two ovens with spark ignition, stainless steel front, adjustable legs, flue riser, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 72-inch liquid propane restaurant range delivers measured power where kitchens need it most, supporting sustained high-volume service while preserving precise temperature management across multiple zones. Chefs gain simultaneous burner output and griddle capacity that accelerates ticket times without sacrificing consistency.
#@@# Six Burners#@#
Six non-clog burners provide distributed heat across the 72-inch top, enabling staff to run multiple pans concurrently for peak service periods. Operators achieve consistent simmering and rapid searing through robust flame delivery designed for continuous commercial use.
#@@# Right Griddle#@#
A 36-inch griddle on the right offers a large hotplate for flat-top cooking and short-order production, reducing the need for secondary equipment during rushes. Chefs control griddle temperature via thermostatic controls, producing repeatable results for eggs, breakfast items, and sandwiches.
#@@# Dual Ovens#@#
Two standard ovens with battery spark ignition expand cook capacity for roasting, holding, and baking while freeing the top for stovetop work. Each oven ships with one rack and accepts full-size pans, allowing teams to stage multiple items simultaneously.
#@@# Thermostatic Control#@#
Thermostatic controls govern griddle and oven temperatures to maintain targeted set points under load, minimizing product variance during long service windows. Staff respond to demand changes quickly via intuitive knobs that return predictable thermal behavior.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf provide a corrosion-resistant exterior that withstands daily cleaning and heavy use in institutional kitchens. Backriser with hi-shelf integrates a 22-1/2 inch flue riser and shelf to manage airflow and add staging space for pans, seasonings, or holding.
#@@#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 griddle daily; remove debris and ash to prevent clogging and maintain 352,000 BTU output. Clean stainless steel surfaces with a pH-neutral detergent and soft cloth; rinse and dry to avoid water spots. Calibrate thermostatic controls monthly and verify standing pilot and battery spark ignition for reliable start. Check door seals and hinges on both convection ovens; replace worn gaskets. Level unit and confirm 6" adjustable legs lock for safe operation.