Built to power busy kitchens, this 72-inch liquid propane restaurant range combines high output with durable construction to keep operations moving efficiently under heavy use. Chefs benefit from five high-performance heat sources, including a left griddle and various burner types, allowing for simultaneous tasks without compromise. Operators enjoy consistent ignition and ample oven capacity, reducing downtime and streamlining preparation during peak service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow surfaces to cool before cleaning. Remove grates, burners, racks, and the 36" griddle plate; soak parts in a mild detergent solution using warm water at recommended gallons per cleaning cycle. Scrub with non-abrasive pads, rinse with clear water, and dry parts thoroughly. Vacuum condenser coils and clean vent backriser to prevent grease buildup and fire risk. Inspect door seals and burners; replace worn components to maintain CSA compliance and efficient operation.#@@#Additional Info#@#Southbend's 72" Liquid Propane range, model 4725DD-3GL-LP, offers 33,000 BTU per burner across five burners, a 36" griddle, two ovens, battery spark ignition, stainless steel exterior, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Built to power busy kitchens, this 72-inch liquid propane restaurant range combines high output with durable construction to keep operations moving efficiently under heavy use. Chefs benefit from five high-performance heat sources, including a left griddle and various burner types, allowing for simultaneous tasks without compromise. Operators enjoy consistent ignition and ample oven capacity, reducing downtime and streamlining preparation during peak service periods.
#@@# Burners and Griddle#@#
Five burners deliver targeted heat for sautéing and boiling, while a 36-inch griddle provides a broad searing surface for high-volume grilling and flat-top cooking. Commercial chefs receive flexible heat distribution across both front and rear burners, supporting multiple cooking methods at once.
#@@# Oven Capacity#@#
Two standard ovens with battery spark ignition offer independent baking and roasting zones, each including one rack. Kitchen managers can utilize both ovens simultaneously to stagger production and maintain temperature control across various menu items.
#@@# Ignition and Controls#@#
A standing pilot with battery spark ignition ensures reliable lighting, while manual control knobs allow for tactile temperature adjustments. Maintenance teams appreciate the straightforward controls, enabling technicians to service the unit quickly and minimize interruptions.
#@@# Construction and Finish#@#
The stainless steel front, sides, shelf, and riser create a corrosion-resistant exterior, ideal for continuous use and frequent cleaning. Facilities staff benefit from a hardwearing finish that maintains appearance and hygiene under rigorous routines.
#@@# Vent and Riser#@#
A 22-1/2 inch flue riser with a high shelf integrates ventilation management and adds a usable storage shelf above the range. Line cooks gain immediate access to tools and pans while ensuring compliance with established airflow requirements.
#@@#Delivery Details#@#
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• 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 griddle daily; remove debris and calibrate flame height to maintain consistent heat output. Clean stainless steel surfaces with warm water and mild detergent, then polish with a microfiber cloth to prevent corrosion. Degrease oven interiors weekly; remove racks and soak in hot, soapy water. Verify ignition components and standing pilot monthly; replace worn electrodes and confirm proper grounding. Lubricate hinges and adjust door gaskets for a tight seal.