For high-volume kitchens needing consistent searing and fast finish times, this 48" infrared broiler delivers controllable heat while reducing cook time. Operating on liquid propane, it provides 60,000 BTU of infrared energy, allowing restaurants, hotels, hospitals, and institutional kitchens to achieve precise surface caramelization for proteins and gratin items. Its riser-mounted design installs on standard ranges, saving counter space and integrating seamlessly into workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool. Remove racks and clean with warm, soapy water; scrub carbon deposits from infrared burners with a non-metal brush. Wipe stainless surfaces using non-abrasive cleaner and soft cloth. Clean vent and grease trays daily to prevent fires. Inspect seals, valves, and legs; tighten or replace worn parts. Clean coils and filters weekly to maintain efficiency and reduce utility costs. Dry all parts before restoring gas and power.#@@#Additional Info#@#Southbend P48-NFR-LP 48" Liquid Propane unit delivers 60,000 BTU via infrared heat for rapid searing. Riser mount with dual valve control, stainless steel front and sides, 4" legs, CSA and NSF certified.#@@#General Info#@#Description #@#
For high-volume kitchens needing consistent searing and fast finish times, this 48" infrared broiler delivers controllable heat while reducing cook time. Operating on liquid propane, it provides 60,000 BTU of infrared energy, allowing restaurants, hotels, hospitals, and institutional kitchens to achieve precise surface caramelization for proteins and gratin items. Its riser-mounted design installs on standard ranges, saving counter space and integrating seamlessly into workflows.
#@@# Infrared Heat#@#
Infrared radiant elements produce intense, direct heat that sears surfaces and locks in juices. Infrared reduces cook time compared to convection, boosting throughput during peak service.
#@@# Dual Valve Control#@#
Independent dual valve control lets operators adjust two cooking zones for different heat profiles. This minimizes waste, matches heat to menu items, and supports staged finishing during service.
#@@# Riser Mounting#@#
Riser-mounted configuration elevates the broiler above the range, preserving countertop space and aligning with existing equipment heights. Installation simplifies integration into line layouts and ensures ergonomic access for cooks.
#@@# Stainless Construction#@#
Stainless steel front and sides resist corrosion and simplify cleaning in compliance-driven environments. Durable surfaces withstand frequent cleaning and retain appearance in busy kitchens.
#@@# Counterbalanced Rack#@#
A counterbalanced rack system allows precise control of product distance from the heat source, reducing operator strain during adjustments. The mechanism speeds operation and ensures consistent cooking results.
#@@# Certifications And Compliance#@#
CSA and NSF certifications confirm compliance with safety and sanitation standards for commercial kitchens. Certified equipment streamlines inspections and supports procurement for schools, hospitals, and institutional foodservice programs.
Southbend has produced commercial cooking equipment since 1998.
#@@#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 infrared burners weekly for residue and vacuum debris from beneath the rack to maintain consistent heat. Drain and clean grease tray daily, using approved degreasers and a nylon brush; rinse with warm water and dry thoroughly. Wipe stainless front and sides with a soft cloth and neutral detergent after each shift. Verify dual valve control operation and check for leaks using a soap solution; document findings and service CSA/NSF items per Southbend Service First schedules.