Stop sacrificing throughput for control. This 72" natural gas restaurant range delivers targeted heat distribution across a multi-function cooktop and two convection ovens, providing consistent results for high-volume kitchens while maintaining precise manual control. Food service teams gain a durable, service-oriented platform designed to integrate seamlessly into busy production lines and institutional environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas. Remove grates and racks; soak in warm, soapy water. Scrub charbroiler surfaces with a non-abrasive pad and degreaser, rinse and dry. Vacuum condenser coils and wipe exterior stainless steel with mild detergent, then polish. Clean oven interiors after cool down: remove racks, scrub with oven cleaner, rinse and dry. Inspect and replace worn door seals. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and avoids equipment failure.#@@#Additional Info#@#Southbend’s 4725AA-3CL-NG 72" gas range offers 339,000 BTU with three front sauté burners, two rear pyromax burners, a 36" charbroiler, and two convection ovens; stainless steel, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 72" natural gas restaurant range delivers targeted heat distribution across a multi-function cooktop and two convection ovens, providing consistent results for high-volume kitchens while maintaining precise manual control. Food service teams gain a durable, service-oriented platform designed to integrate seamlessly into busy production lines and institutional environments.
#@@# Topside Burner Array#@#
Five manual burners combine three high-output sauté units at the front with two Pyromax burners at the rear to support simultaneous cooking tasks. Operators achieve rapid boil and sear capacity while retaining stable low-heat settings for reduction and simmering work.
#@@# Left Charbroiler Section#@#
A 36" charbroiler occupies the left section of the top surface to handle direct-grill applications and large protein loads. Chefs obtain consistent char and grease management for high-throughput grilling without occupying separate equipment footprints.
#@@# Dual Convection Ovens#@#
Two convection ovens employ battery spark ignition and include three racks each to expand baking, roasting, and holding capacity. Kitchen staff realize uniform thermal circulation and increased oven load flexibility for staggered production schedules.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and shelf with a 22.5" flue riser deliver corrosion resistance and service access suitable for continuous use. Facility teams benefit from robust materials that simplify cleaning and sustain finish integrity in institutional settings.
#@@# High Output Rating#@#
The range provides a combined 339,000 BTU from a natural gas system engineered for commercial demands. Management can schedule large-batch cook cycles and maintain peak throughput while adhering to CSA and NSF certifications for regulatory compliance.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot assembly weekly; remove debris and clean ports with a soft brush to maintain stable ignition. Drain and clean grease troughs after each shift; use a degreaser rated for stainless steel and rinse thoroughly. Calibrate oven thermostats monthly and verify temperature with a certified probe. Lubricate hinge pins quarterly with high-temperature grease. Tighten gas fittings and check for leaks using approved test solution.