Built for high-temperature use in commercial kitchens, this 48" natural gas charbroiler ensures consistent radiant heat across a full-width cooking surface while reducing maintenance downtime. Dual valve control and a counterbalanced rack system enhance heat management and operator access, enabling precise cooking for steaks, sandwiches, and grilled proteins. The unit meets CSA and NSF standards and mounts on a riser for seamless integration with existing ranges.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the charbroiler to cool. Remove racks and soak in warm, soapy water; scrub with a non-abrasive brush. Wipe stainless front and sides with mild detergent and soft cloth. Clean grease tray and riser mount; dispose of grease per local code. Inspect burners and vacuum debris from radiant area. Check seals and legs for wear. Run unit briefly after reassembly to verify operation and check for leaks.#@@#Additional Info#@#The Southbend P48-RAD-NG 48" Natural Gas charbroiler delivers 60,000 BTU radiant heat, dual valve control, stainless steel build, 4" legs, NSF/CSA certified, and a 15.5" depth for restaurants, hospitals, and institutional kitchens.#@@#General Info#@#Description #@#
Built for high-temperature use in commercial kitchens, this 48" natural gas charbroiler ensures consistent radiant heat across a full-width cooking surface while reducing maintenance downtime. Dual valve control and a counterbalanced rack system enhance heat management and operator access, enabling precise cooking for steaks, sandwiches, and grilled proteins. The unit meets CSA and NSF standards and mounts on a riser for seamless integration with existing ranges.
#@@# Radiant Heat#@#
Radiant burners deliver focused energy to the grates, achieving searing temperatures with minimal flare-ups. Operators benefit from consistent crust formation and faster cook times for high-volume service.
#@@# Dual Valve Control#@#
Independent valve control separates left and right heat zones for simultaneous low- and high-temperature cooking. Chefs can stage, finish, and hold without impacting adjacent items.
#@@# Counterbalanced Rack#@#
The counterbalanced rack system adjusts grates smoothly, reducing fatigue and enhancing safety during frequent use. Maintenance is faster with easier access beneath the cooking surface.
#@@# Stainless Sides#@#
Stainless steel front and sides resist corrosion and simplify cleaning in humid environments. Fewer aggressive cleaners are needed, ensuring compliance with sanitation standards.
#@@# Riser Mounting#@#
Riser mounting positions the broiler above range tops, saving space and aligning with existing workflows. Standard connections simplify installation.
#@@# Four Inch Legs#@#
Four-inch legs provide stability and allow under-unit cleaning, improving floor sanitation and pest control. Inspectors can easily access plumbing and gas lines during checks.
Specifications include a 48" cooking width, 60,000 BTU output, range-mounted design, radiant heat delivery, and a 210-pound weight. The unit qualifies for Southbend’s Service First program and holds CSA and NSF certifications, meeting compliance needs for institutional and high-volume kitchens.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and clear debris from ports using a soft brush to maintain consistent radiant heat. Clean grates and rack with warm, soapy water; remove carbon buildup with a nonabrasive scraper. Wipe stainless steel exterior with a mild detergent and dry to prevent corrosion. Verify gas fittings and dual valve control for leaks using a soap solution; tighten connections when required. Schedule professional CSA/NSF compliance checks annually.