Handle high-volume cooking without compromise. This heavy-duty liquid propane range delivers focused power across a 48-inch footprint while keeping controls straightforward for busy kitchen crews. Operators will rely on steady heat and robust construction to maintain throughput during service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane before cleaning. Remove grates and radiants; soak in warm, soapy water and scrub with non-metal brush. Wipe stainless exterior with mild detergent and soft cloth; avoid abrasive pads. Clean charbroiler surface with scraper while warm, then degrease and rinse. Vacuum or brush flue riser and vents to prevent grease buildup and fire risk. Dry all parts, inspect seals and legs, then reconnect propane and test for leaks.#@@#Additional Info#@#Southbend’s P48C-CCCC-LP 48" liquid propane range delivers 128,000 BTU with a charbroiler top, cast iron grates, manual controls, stainless steel exterior, one cabinet base, 6" adjustable legs, 5" flue riser, CSA and NSF certified, 660 pounds.#@@#General Info#@#Description #@#
Handle high-volume cooking without compromise. This heavy-duty liquid propane range delivers focused power across a 48-inch footprint while keeping controls straightforward for busy kitchen crews. Operators will rely on steady heat and robust construction to maintain throughput during service.
#@@# Charbroiler Surface#@#
High-intensity charbroiler top provides direct radiant heat for searing and grilling at scale. Staff will produce consistent char marks and rapid cook times using cast iron grates that retain heat and withstand continuous use.
#@@# Manual Controls#@#
Manual control knobs offer immediate, tactile adjustments for flame and cook intensity during peak periods. Chefs will change settings quickly without navigating complex electronics, reducing training time and minimizing downtime.
#@@# Solid Cabinet Base#@#
A single cabinet base supplies on-unit storage and structural support for heavy cookware and service tools. Kitchen teams will organize pans and equipment near the cook line while benefiting from a stable work surface.
#@@# Stainless Exterior#@#
Stainless steel front, sides, rear, and exterior bottom provide corrosion resistance and simplify sanitation routines. Maintenance crews will clean surfaces efficiently, maintaining hygiene standards and visual consistency in professional settings.
#@@# Adjustable Legs#@#
Six-inch adjustable legs enable precise leveling on uneven floors to preserve safe operation and alignment with ventilation. Technicians will install the unit securely and adjust height to match adjacent equipment or ergonomic requirements.
#@@# High Output BTU#@#
The system produces 128,000 BTU total output to sustain continuous high-volume production across the top surface. Management will meet tight service windows with reliable thermal capacity that scales to demanding menu programs.
#@@# CSA and NSF Certification#@#
Certifications from CSA and NSF confirm compliance with regulatory and sanitation benchmarks for commercial kitchens.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to ensure consistent flame and heat distribution. Clean cast iron grates after cool-down using a stiff brush and mild detergent; rinse and dry to prevent rust. Verify stainless steel surfaces with a nonabrasive cleaner and microfiber cloth. Check gaskets and hinges for wear; replace parts that show damage. Calibrate manual controls monthly and confirm ventilation and flue riser clearance per CSA and NSF guidance.