Stop sacrificing throughput for control. This 72-inch natural gas restaurant range delivers concentrated cooking power and precise temperature management to sustain continuous service without compromising consistency. Designed for professional kitchens, the unit balances heavy-duty output with accessible controls to support varied menus and long shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and turn off supply. Remove grates and wipe burners with mild detergent; scrub griddle grease with a nonmetallic pad. Clean oven interiors with a commercial cleaner per instructions and wash racks separately. Vacuum flue riser shelf and condenser area. Rinse surfaces, dry, and reassemble. Perform daily wipe-downs and weekly deep cleans to reduce fires, prevent contamination, cut energy use, and extend equipment life.#@@#Additional Info#@#Southbend’s 4725DD-3TL-NG 72" natural gas range offers 333,000 BTU, five burners, a 36" griddle, two ovens with spark ignition, thermostatic controls, a 22½" flue riser, stainless steel exterior, NSF and CSA certifications, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 72-inch natural gas restaurant range delivers concentrated cooking power and precise temperature management to sustain continuous service without compromising consistency. Designed for professional kitchens, the unit balances heavy-duty output with accessible controls to support varied menus and long shifts.
#@@# Sauté Burners#@#
Three front-positioned sauté burners supply concentrated flames for rapid searing and pan work, enabling simultaneous high-heat tasks across multiple stations. Chefs gain direct access to 333,000 BTU overall capacity while maintaining individual temperature settings for consistent results.
#@@# Pyromax Burners#@#
Two rear pyromax burners provide focused high-BTU performance for large stockpots and rapid boiling, reducing cook times during peak periods. The rear placement preserves front workspace and balances heat distribution across the top surface.
#@@# Griddle Surface#@#
The left 36-inch griddle offers a .500 inch plate thickness for even heat retention and surface durability, supporting continuous use for eggs, sandwiches, and short-order items. Thermostatic controls maintain setpoints across the plate to reduce hot spots and product variance.
#@@# Oven Capacity#@#
Two standard ovens with battery spark ignition deliver dedicated baking and roasting space while the unit operates on the range top, increasing throughput without cross-interference. Each oven ships with one rack and features thermostatic control for repeatable internal temperatures.
#@@# Construction Details#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and simplified cleaning, supporting sanitation protocols in high-volume environments. A 22-1/2 inch flue riser with shelf integrates ventilation routing and a convenient staging area for cookware or tools.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service teams should inspect burners, griddle plate and oven chambers weekly for carbon buildup and clean with a nonabrasive stainless steel cleaner to preserve heat transfer. Calibrate thermostatic controls monthly using a trace thermometer and adjust per manufacturer guidelines. Drain and inspect pilot assemblies and standing pilot or battery spark ignitors quarterly for soot; replace worn seals immediately. Level unit on 6" adjustable legs and verify vent clearances before daily operation.