Stop sacrificing throughput for control. This 72-inch natural gas restaurant range delivers 448,000 BTU of continuous cooking power and engineered reliability to support sustained service in high-demand kitchens. It combines ten burners and two ovens into a single freestanding unit with stainless steel construction and field-adjustable legs to simplify installation and daily operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove grates and oven racks. Scrape solids, then wipe burners, burnerspots, flue riser, and stainless surfaces with mild detergent and warm water. Clean condenser and vents to remove grease and dust. Rinse and dry all parts; inspect door seals and burner ports for clogging. Reassemble components and restore gas. Regular cleaning removes bacteria, reduces fire risk, improves efficiency, prevents breakdowns, and helps pass CSA and health inspections.#@@#Additional Info#@#Southbend’s 4725DD-NG 72" Natural Gas Restaurant Range delivers 448,000 BTU with ten burners, two ovens with battery ignition, manual controls, a 22.5" flue riser, stainless steel exterior, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 72-inch natural gas restaurant range delivers 448,000 BTU of continuous cooking power and engineered reliability to support sustained service in high-demand kitchens. It combines ten burners and two ovens into a single freestanding unit with stainless steel construction and field-adjustable legs to simplify installation and daily operation.
#@@# Ten Burner Array#@#
Ten non-clog front burners and four Pyromax rear burners provide distributed heat across the top, enabling simultaneous high-heat searing and gentle simmering. Chefs maintain consistent cookline output while operators reduce downtime related to burner maintenance.
#@@# Dual Oven Capacity#@#
Two standard ovens with battery spark ignition accept full-size racks and ship with one rack per oven, expanding oven throughput for baking, roasting, and holding. Staff can stage multiple trays and rotate production without sacrificing oven temperature stability.
#@@# Robust Stainless Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs resist corrosion and support heavy daily use in commercial kitchens. Maintenance crews can easily access lift points and surfaces for routine cleaning and inspections.
#@@# High BTU Output#@#
A total of 448,000 BTU concentrates power for rapid recovery and sustained high-volume cooking cycles. Kitchens achieve faster boil times and steady searing temperatures, reducing service bottlenecks during peak periods.
#@@# Integrated Flue Riser#@#
The 22.5-inch flue riser includes a heavy-duty hi-shelf to improve ventilation integration and provide convenient staging behind the range. Engineers can connect the riser to existing exhaust systems while staff gain immediate storage for pans and small equipment.
#@@# Compliance and Service Support#@#
This unit carries CSA and NSF certifications and qualifies for the manufacturer’s Service First program, supporting compliance and simplifying preventative maintenance.
#@@#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 pilot assembly weekly; remove debris and clean ports with a soft brush to maintain consistent flame patterns. Drain and clean grease traps daily; use a low-alkaline degreaser and rinse with hot water to prevent buildup. Verify thermostat calibration monthly and adjust per manufacturer guidelines to ensure accurate oven temperatures. Lubricate control shafts quarterly with food-grade lubricant. Tighten mounting bolts and check gas connections for leaks after any service.