For high-volume kitchens requiring continuous output and precise heat control, this 72" liquid propane restaurant range delivers industrial-grade performance and a serviceable design. Built for commercial use, it features multiple burners, dual ovens, and durable stainless-steel construction to handle back-to-back service in restaurants, hospitals, universities, and institutional kitchens. It ensures predictable heat, simple controls, and field-serviceable components to minimize downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range; let cool. Soak grates, racks in warm water with detergent. Wipe stainless steel with non-abrasive cleaner, soft cloth. Clean burners, ports with brush; clear debris from pilot, pyromax. Vacuum condenser, backriser; remove grease from vent shelf, flue riser. Rinse, dry parts, reassemble, reconnect fuel. Perform weekly deep clean, log maintenance for safety and reliability.#@@#Additional Info#@#Southbend’s 4721DD-5L-LP 72" liquid propane range delivers 467,000 BTU with five non-clog and two PyroMax burners, two ovens, stainless steel exterior, flue riser, adjustable legs, manual controls, CSA and NSF certified.#@@#General Info#@#Description #@#
For high-volume kitchens requiring continuous output and precise heat control, this 72" liquid propane restaurant range delivers industrial-grade performance and a serviceable design. Built for commercial use, it features multiple burners, dual ovens, and durable stainless-steel construction to handle back-to-back service in restaurants, hospitals, universities, and institutional kitchens. It ensures predictable heat, simple controls, and field-serviceable components to minimize downtime.
#@@# Multiple Burner Array#@#
Five burners across the top offer flexible cooking zones with 467,000 BTU for rapid heat-up and heavy pans. The setup includes three non-clog burners front left, two Pyromax burners rear left, and six non-clog burners on the right for high-intensity tasks.
#@@# Dual Oven Capacity#@#
Two standard ovens below the range include one rack each and battery spark ignition for consistent baking and roasting. They allow parallel cooking schedules, ideal for separating menu items or staggered holding times.
#@@# High BTU Output#@#
A combined output of 451,000–500,000 BTU provides the power for searing, boiling, and high-volume sautéing. Chefs benefit from immediate energy transfer, reducing recovery time between settings.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and shelf resist corrosion and meet sanitation standards for foodservice environments. The material simplifies cleaning and maintains surface integrity under frequent washdowns.
#@@# Service And Venting Design#@#
A 22-1/2" flue riser with hi-shelf integrates venting and offers a utility shelf for tools or pans. The standing pilot and manual controls ensure straightforward operation and maintenance. The unit qualifies for the manufacturer's Service First program for planned support.
#@@# Installation And Leveling#@#
Freestanding installation with 6" adjustable legs adapts to uneven floors, aligning the surface for ergonomic workflows.
#@@#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 daily for food debris and clear non-clog ports with a soft-bristled brush to maintain flame integrity. Clean stainless steel surfaces with a neutral detergent and soft cloth; rinse and dry to prevent spotting. Remove oven racks and soak in warm, soapy water; scrub with a nonabrasive pad. Verify door seals and adjustable 6" legs for alignment; tighten fasteners as needed. Schedule annual CSA and NSF compliance inspection.