For high-volume kitchens where throughput and consistency define service quality, this 72-inch liquid propane restaurant range offers integrated cooking capacity across multiple stations. It combines charbroiler searing, high-output burners, and dual convection ovens to support grilling, sautéing, and baking simultaneously. Operators maintain manual control while benefiting from durable stainless-steel construction and service support tailored to institutional and commercial foodservice needs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let range cool. Remove racks and grates. Scrape grease, wash with mild detergent and warm water. Clean oven interiors with non-abrasive cleaner; wipe dry. Vacuum debris from backriser and hi-shelf. Clean burners and pilots; clear ports with a soft brush. Reinstall racks and grates, check seals and legs, then restore gas. Regular cleaning prevents contamination, fires, high bills, and equipment failure.#@@#Additional Info#@#Southbend’s 4725AA-3CL-LP 72" Liquid Propane Range offers 339,000 BTU, five burners, a 36" charbroiler, two convection ovens, stainless steel build, manual controls, 22.5" flue riser, and CSA/NSF certifications for commercial use.#@@#General Info#@#Description #@#
For high-volume kitchens where throughput and consistency define service quality, this 72-inch liquid propane restaurant range offers integrated cooking capacity across multiple stations. It combines charbroiler searing, high-output burners, and dual convection ovens to support grilling, sautéing, and baking simultaneously. Operators maintain manual control while benefiting from durable stainless-steel construction and service support tailored to institutional and commercial foodservice needs.
#@@# Three Sauté Burners#@#
Three front-mounted sauté burners provide quick access for pan work and high-heat finishing. Each burner withstands heavy use and allows precise manual control for searing and reductions during busy shifts.
#@@# Two Pyromax Burners#@#
Two rear pyromax burners deliver focused heat for large stockpots and rapid boiling. Their concentrated flame reduces boil-over time and speeds up batch cooking for high-volume production.
#@@# Charbroiler Section#@#
A 36-inch charbroiler on the left side enables direct-contact grilling and char searing. It ensures grill marks and moisture reduction for consistent protein finishing during peak service.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition enhance production flexibility while ensuring even heat distribution. Each oven includes three racks, supporting sheet pan capacity for banquet, cafeteria, or hospital-scale output.
#@@# Stainless Construction#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and easy cleaning. The 22.5” flue riser with heavy-duty shelf integrates ventilation and a staging area for plated items or trays.
#@@# Adjustable Support System#@#
Six-inch adjustable stainless-steel legs allow leveling for uneven floors and optimize ergonomic workflow heights. Freestanding installation offers placement flexibility across kitchens, campuses, and back-of-house areas.
#@@#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 and remove debris to maintain consistent flame profiles for the Southbend 4725AA-3CL-LP. Clean charbroiler grates after each service cycle with a stiff brush and degreasing solution. Vacuum condenser and vent passages monthly to prevent heat buildup. Check door seals and oven racks for alignment; replace worn seals and adjust racks to specified positions. Schedule professional inspection annually under the Service First program for combustion and safety checks.