Stop compromising throughput for control. This 72" liquid propane restaurant range delivers concentrated heat power and complete cooking flexibility for busy commercial kitchens, combining five burners, a right-side griddle, and two full ovens into a single freestanding platform. Operators gain consistent output across simultaneous tasks while maintaining durable stainless steel construction suited for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the LP supply. Remove grates and wipe burners with a soft brush and mild detergent; clear ports with a toothpick. Scrape the griddle with a stainless spatula, wash with warm soapy water, and dry. Clean oven interiors with manufacturer-approved cleaner and remove racks to wash separately. Vacuum condenser and backriser to remove grease buildup. Inspect seals and vents; replace damaged parts. Regular cleaning prevents contamination, fires, and costly failures.#@@#Additional Info#@#The Southbend 4725DD-3GR-LP 72" liquid propane range offers 333,000 BTU with five burners, a 36" griddle, two ovens with battery ignition, stainless steel front and sides, a 22½" flue riser, 6" adjustable legs, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 72" liquid propane restaurant range delivers concentrated heat power and complete cooking flexibility for busy commercial kitchens, combining five burners, a right-side griddle, and two full ovens into a single freestanding platform. Operators gain consistent output across simultaneous tasks while maintaining durable stainless steel construction suited for continuous service.
#@@# Burners With Griddle#@#
Five manual burners deliver staged heat zones that support multiple pans simultaneously, while a 36" griddle on the right provides a large, continuous searing surface. The combined configuration enables chefs to run sauté, boil, and griddle tasks in parallel, reducing cookline bottlenecks and improving ticket times.
#@@# High Heat Output#@#
The unit produces a total capacity of 333,000 BTU, enabling rapid recovery and high-volume production during peak service. Kitchens achieve faster boil times and sustained searing performance, which maintains product consistency under continuous load.
#@@# Oven Capacity#@#
Two standard ovens include one rack per compartment and battery spark ignition to ensure reliable cycle starts. The ovens provide ample space for roasting and holding multiple sheet pans, supporting batch cooking and menu variety without requiring separate bake equipment.
#@@# Robust Construction#@#
Stainless steel front, sides, and high shelf combine corrosion resistance with ease of sanitation for regulated environments. The 6" adjustable legs permit accurate leveling on uneven floors, preserving alignment for griddles and ovens while simplifying cleaning beneath the unit.
#@@# Ventilation And Shelf#@#
A 22-1/2" flue riser with shelf offers integrated ventilation routing and a convenient prep surface above the range. The riser height and shelf provide placement for heat-resistant tools and staging, keeping critical items within reach while channeling exhaust properly.
#@@#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.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service technicians should inspect burner ports and clean with a brass brush monthly to maintain consistent flame patterns. Calibrate thermostat and verify oven temperature with a traceable probe every quarter. Degrease griddle surface after each shift using a manufacturer-approved cleaner and season with cooking oil when cool. Tighten gas fittings and check leak-free connections with approved soap solution before operation. Replace worn gaskets and calibrate safety valves per CSA intervals.