This 72" natural gas restaurant range provides targeted cooking power and a configurable top that blends five burners to handle simultaneous high-volume tasks while maintaining precise heat management. Foodservice teams will reduce cook time and increase consistency through robust construction engineered for continuous operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilots before cleaning. Remove grates and racks; soak in hot, soapy water. Scrape griddle, then wash with a non-abrasive pad and mild detergent. Wipe burners and exterior stainless steel with a damp cloth and approved cleaner; dry to prevent streaks. Clean oven interiors after cool-down; remove racks and wash. Vacuum condenser coils and clear flue riser. Inspect seals and legs; tighten as needed. Regular cleaning prevents contamination, fires, and efficiency loss.#@@#Additional Info#@#Southbend’s 4725AA-3TL-NG 72" Natural Gas Range offers 307,000 BTU with five burners, a 36" griddle, and two convection ovens; features stainless steel, thermostatic controls, adjustable legs, and CSA/NSF certifications for high-volume kitchens.#@@#General Info#@#Description #@#
This 72" natural gas restaurant range provides targeted cooking power and a configurable top that blends five burners to handle simultaneous high-volume tasks while maintaining precise heat management. Foodservice teams will reduce cook time and increase consistency through robust construction engineered for continuous operation.
Five high-output burners distribute heat across the cooktop to support multi-pot and pan operations. Chefs will maintain even simmering and searing across zones, improving batch consistency during peak service.
Kitchen staff will produce large volumes of grilled items with fewer cold spots and reduced compression of product throughput.
Two convection ovens provide powered airflow to shorten cook cycles and enhance bake uniformity. Teams will stack full-size pans on the included three racks per oven to maximize usable oven volume while accelerating turnaround.
Operators will sustain target temperatures under load and minimize interruptions from ignition failures.
Stainless steel front, sides, shelf, and a flue riser with hi-shelf combine to protect surfaces and simplify sanitation. Maintenance crews will perform routine cleaning quickly, preserving appearance and meeting NSF requirements.
The unit qualifies for a factory service program and ships on adjustable legs to accommodate uneven floors and local installations. Facilities managers will reduce installation complexity and access authorized support to limit downtime.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily and remove debris to prevent flame irregularities. Clean oven interiors after service using noncorrosive cleaners; scrub racks and verify three-rack alignment. Degrease stainless steel surfaces with mild detergent and soft cloth; avoid abrasive pads. Check thermostatic controls and standing pilot monthly for proper function and adjust per CSA guidelines. Level unit on 6" adjustable legs and verify flue riser clearance quarterly to maintain ventilation.