This 48-inch griddle delivers targeted power and an even, 1-inch polished steel cooking surface to sustain high-volume service without sacrificing cook consistency. Operators obtain 80,000 BTU of Liquid Propane heat across four burners with manual controls and battery spark ignition for reliable startup in busy kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the griddle before cleaning. Scrape excess food and grease with a flat scraper, then remove grease tray and dispose of waste. Apply a mild detergent and warm water to the 1" steel plate; scrub with a nonabrasive pad. Rinse with clean water and dry thoroughly to prevent corrosion. Clean control knobs, stainless exterior, and condenser areas weekly. Regular cleaning removes bacteria, reduces fire risk, lowers energy use, and helps you pass CSA and NSF inspections.#@@#Additional Info#@#Southbend's HDG-48-M-LP features a 48" griddle with a 1" steel plate and 24" cooking depth, producing 80,000 BTU from liquid propane.#@@#General Info#@#Description #@#
This 48-inch griddle delivers targeted power and an even, 1-inch polished steel cooking surface to sustain high-volume service without sacrificing cook consistency. Operators obtain 80,000 BTU of Liquid Propane heat across four burners with manual controls and battery spark ignition for reliable startup in busy kitchens.
A 1-inch polished steel surface provides mass and thermal stability for prolonged cooking runs. Chefs achieve consistent searing and uniform heat transfer across the full 48-inch by 24-inch area with reduced cold spots.
Four independently controlled burners supply sectional heat zoning for simultaneous tasks. Line cooks can sear, hold, and finish on the same surface while adjusting each zone to specific temperatures.
An 80,000 BTU rating generates rapid recovery under heavy load conditions. Kitchens maintain target cook temperatures during peak periods, reducing hold time and product loss.
A footprint allows installation on existing worklines without built-in modifications. Managers preserve floor plans and reposition the unit for service configuration changes.
A stainless steel front and sides resist corrosion and simplify sanitation routines. Staff perform routine cleaning with minimal effort while preserving a professional appearance.
Manual controls with battery spark ignition combine straightforward operation and dependable ignition. Culinary teams minimize training time and restore service quickly when crews rotate.
Certified for commercial use, the unit meets NSF and CSA standards for foodservice equipment safety. Engineers and kitchen planners receive a specification-grade griddle that supports heavy-duty operations and qualifies for the manufacturer’s Service First program for streamlined maintenance coverage.
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• 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 the griddle daily for debris and grease; empty the grease drawer into a container, then wash with hot, soapy water. Scrape the 1" steel plate warm after each shift, then season with neutral oil to prevent oxidation. Clean burners and pilot assembly weekly; check battery spark ignition and replace batteries as needed. Ensure door seals, control knobs, and 4" adjustable legs are secure and level. Run CSA and NSF maintenance checks as scheduled.