Built for high-volume kitchens that demand continuous output and consistent results, this 72-inch natural gas restaurant range offers concentrated heat control and integrated griddle performance to keep service efficient. Chefs benefit from five high-output burners and a 36-inch griddle on the right side, generating a combined 307,000 BTU that supports simultaneous searing, boiling, and griddle tasks without sacrificing temperature stability. Operators enjoy robust construction and a service-oriented design that minimizes downtime and simplifies maintenance in both institutional and commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilots. Remove grates and griddle plate. Scrape heavy debris, then clean griddle with a warm, soapy cloth; rinse and dry. Wipe burners, oven interiors and racks with non-abrasive cleaner; remove racks to wash in warm, soapy water and dry before reinstalling. Clean condenser coils and backriser shelf area to maintain airflow. Inspect door seals and legs; tighten as needed. Reconnect gas and test pilots after unit is fully dry.#@@#Additional Info#@#Southbend’s 4725AA-3TR-NG 72" Natural Gas Restaurant Range offers 307,000 BTU, five burners, a 36" griddle, two convection ovens, and stainless steel construction. NSF certified and CSA listed for commercial kitchens.#@@#General Info#@#Description #@#
Built for high-volume kitchens that demand continuous output and consistent results, this 72-inch natural gas restaurant range offers concentrated heat control and integrated griddle performance to keep service efficient. Chefs benefit from five high-output burners and a 36-inch griddle on the right side, generating a combined 307,000 BTU that supports simultaneous searing, boiling, and griddle tasks without sacrificing temperature stability. Operators enjoy robust construction and a service-oriented design that minimizes downtime and simplifies maintenance in both institutional and commercial environments.
#@@# Top Heat Control#@#
Thermostatic controls precisely govern oven temperature, enabling repeatable cooking cycles and consistent doneness across batch production. The standing pilot and battery spark ignition provide reliable ignition pathways, reducing startup variability during peak operations.
#@@# Burner Array#@#
Three front sauté burners and two rear Pyromax burners create focused heat profiles for pan work and rapid boiling, supporting multitasking stations. Technicians appreciate lift-off components for quick cleaning and inspection.
#@@# Integrated Griddle#@#
The 36-inch right griddle plate, measuring 0.500 inches thick, ensures even mass and thermal retention for flat-top cooking and continuous service. Chefs achieve stable surface temperatures under heavy load, enhancing throughput for breakfast, lunch, and banquet lines.
#@@# Convection Ovens#@#
Two convection ovens feature three racks per oven and promote uniform heat circulation for baking, roasting, and hold-and-serve tasks. The convection action shortens cook cycles and expands capacity while maintaining product quality across multiple pans.
#@@# Structural Durability#@#
The stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and allow for level installation on uneven floors.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4725AA-3TR-NG by inspecting burners and griddle daily for deposits; scrape residue and wash with warm, soapy water. Clean oven interiors weekly and remove racks for soaking. Vacuum condenser and gas orifices monthly and verify standing pilot and battery spark ignition function. Check thermostatic controls and calibrate as needed. Tighten gas fittings, inspect gaskets, adjust 6" legs for level, and document service dates.