Stop compromising throughput for control. This 72-inch natural gas restaurant range delivers focused power and workflow efficiency for high-volume kitchens. It combines five burners and a large griddle with dual ovens to handle continuous service demands. Operators gain precise thermal management and rugged construction designed to sustain heavy use in restaurants, institutions, and hospitality environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilots before cleaning. Remove grates and racks; soak in warm, soapy water. Scrape griddle with a scraper while warm, then degrease with a non-abrasive cleaner and rinse. Vacuum condenser coils and wipe stainless surfaces with a mild detergent, then polish to prevent corrosion. Clean burner ports with a soft brush; clear vent and flue riser of debris. Dry all parts and reconnect gas only after leak testing to ensure safety.#@@#Additional Info#@#Southbend's 72" natural gas range model 4725DD-3TR-NG delivers 333,000 BTU with five burners, a 36" griddle, two ovens, battery spark ignition, thermostatic controls, stainless steel exterior, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 72-inch natural gas restaurant range delivers focused power and workflow efficiency for high-volume kitchens. It combines five burners and a large griddle with dual ovens to handle continuous service demands. Operators gain precise thermal management and rugged construction designed to sustain heavy use in restaurants, institutions, and hospitality environments.
#@@# Five Burner Configuration#@#
Five high-output burners supply concentrated heat across multiple pots and pans, enabling simultaneous boiling, searing, and sautéing without loss of control. Technicians can service individual non-clog front burners quickly, reducing downtime and preserving production rates.
#@@# Right Griddle Plate#@#
The 36-inch griddle on the right provides a broad, flat cooking surface with a .500-inch plate thickness for even heat retention and durable performance. Cooks can run continuous griddle lines with consistent results while the thermostatic control stabilizes surface temperature.
#@@# Thermostatic Controls#@#
Thermostatic regulators allow precise setpoint maintenance for oven and griddle operations, ensuring repeatable cooking profiles across busy shifts. Chefs achieve consistent cook times and reduced waste by holding stable temperatures during peak service.
#@@# Dual Oven Capacity#@#
Two standard ovens with battery spark ignition deliver additional cooking volume for roasting, baking, and holding without occupying the stovetop. Staff can stage multiple batches concurrently and use one oven for finishing while the other handles long cooks.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, shelf, and a 22.5-inch flue riser with heavy-duty shelf provide corrosion resistance and structural support for constant use. Supervisors receive equipment that withstands daily cleaning and mechanical stress while maintaining a professional appearance.
#@@#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#@#Inspect burners and griddle daily, removing debris and carbon with a brass brush. Verify burner ports are unobstructed for consistent flame patterns. Drain and clean oven cavities weekly, scrubbing racks with warm, soapy water, and replace warped racks. Calibrate thermostatic controls monthly with a certified thermometer, adjusting per manufacturer tolerances.