Engineered for continuous service and heavy throughput, this 72-inch natural gas restaurant range delivers focused heat, reliable controls, and integrated oven capacity to support large-scale operations. Designed for kitchens that require coordinated high-output cooking, it balances ten burner stations with two convection ovens to maintain consistent production during peak hours. Built-in stainless surfaces and a high shelf riser simplify cleaning and staging while providing a durable service life.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool. Remove grates and racks; soak in warm, soapy water. Scrub burners with a non-abrasive brush; clear ports. Wipe stainless steel with mild detergent and soft cloth; rinse and dry. Clean oven interiors: scrape debris, apply oven cleaner, rinse thoroughly. Vacuum condenser and backriser vents monthly to prevent grease buildup. Inspect seals and pilots; replace worn parts to maintain CSA and NSF compliance.#@@#Additional Info#@#Southbend’s 4725AA-NG 72" natural gas range offers 422,000 BTU from ten pyromax burners, two convection ovens, stainless steel exterior, 6" adjustable legs, and is CSA and NSF certified for high-volume kitchens.#@@#General Info#@#Description #@#
Engineered for continuous service and heavy throughput, this 72-inch natural gas restaurant range delivers focused heat, reliable controls, and integrated oven capacity to support large-scale operations. Designed for kitchens that require coordinated high-output cooking, it balances ten burner stations with two convection ovens to maintain consistent production during peak hours. Built-in stainless surfaces and a high shelf riser simplify cleaning and staging while providing a durable service life.
#@@# Ten Burners#@#
Ten top burners provide distributed heat across a broad cooking footprint, enabling multiple chefs to work simultaneously without bottlenecks. Operators achieve rapid boil and sustained simmer performance with a mix of non-clog front burners and high-output rear burners that manage heavy pots and high-volume pans.
#@@# High Output Burners#@#
Front burners resist clogs and deliver steady flame control, reducing service interruptions during continuous use. Rear pyromax burners supply concentrated power for rapid searing and high-heat applications, maintaining temperature under load.
#@@# Dual Convection Ovens#@#
Two convection ovens expand simultaneous roasting and baking capacity, each shipped with three heavy-duty racks to handle sheet pans and hotel pans. Battery spark ignition ensures reliable oven light-off without complex circuitry, minimizing maintenance points.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion in commercial kitchens and permit fast surface sanitation between service periods. Adjustable six-inch legs allow precise leveling on uneven floors to stabilize high-temperature operations and prevent stress on welds.
#@@# Integrated Backriser Shelf#@#
A 22.5-inch flue riser with a high shelf creates organized staging for pans and mise en place while channeling exhaust effectively. Shelf placement reduces clutter at the cookline and facilitates rapid transfer between range and service areas.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and clean ports weekly to prevent clogging and ensure consistent flame. Soak grates in hot, soapy water; brush burner ports with a nonmetallic brush and dry before reassembly. Vacuum condenser and service pilot assemblies monthly to remove debris for reliable ignition. Check door seals and hinges on convection ovens for tight closure; adjust or replace worn gaskets. Calibrate thermostats quarterly and document temperature readings.