Built for high-volume kitchens, this 48" liquid propane range ensures consistent output and precise temperature control for demanding culinary tasks. It delivers 128,000 BTU across a modular griddle, enabling rapid throughput while maintaining plate consistency and recovery. The stainless steel exterior and commercial certifications make it ideal for restaurants, hospitals, universities, and large-scale foodservice facilities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and shut off propane. Remove griddle plates, scrape grease with plastic scraper. Clean griddle with mild degreaser, hot water, rinse, and dry. Wipe stainless steel with non-abrasive cleaner and soft cloth. Clear condenser and flue riser of debris. Inspect seals and legs; tighten hardware. Reconnect propane after drying and leak check. Regular cleaning prevents bacteria, fires, inefficiency, and failure.#@@#Additional Info#@#Southbend’s P48N-TTTT-LP is a 48" modular liquid propane range with 128,000 BTU, 1" griddle plate, thermostatic controls, spark ignition, stainless exterior, adjustable legs, flue riser, NSF/CSA certifications, and Service First program.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this 48" liquid propane range ensures consistent output and precise temperature control for demanding culinary tasks. It delivers 128,000 BTU across a modular griddle, enabling rapid throughput while maintaining plate consistency and recovery. The stainless steel exterior and commercial certifications make it ideal for restaurants, hospitals, universities, and large-scale foodservice facilities.
#@@# Thermostatic Controls#@#
Thermostatic controls ensure accurate temperatures across the 1" griddle plate, minimizing variance during peak service. Chefs achieve consistent results and reduce product loss from overcooking or cold spots.
#@@# Thick Griddle Plate#@#
The 1" griddle plate offers thermal mass for stable heat retention and uniform searing across the 48" width. Kitchens benefit from consistent temperatures, improving protein yield and reducing batch turnaround time.
#@@# High Total Output#@#
With 128,000 BTU total, the unit recovers heat quickly for immediate searing or griddling of multiple portions. Foodservice managers can schedule continuous production while maintaining surface performance.
#@@# Modular Base Design#@#
The modular base integrates with adjacent equipment and simplifies workflows in tight configurations. Facilities gain flexibility in designing stations for cafeterias, institutional kitchens, or high-volume restaurants.
#@@# Stainless Steel Exterior#@#
Stainless steel front, sides, rear, and bottom resist corrosion and simplify sanitation protocols. Maintenance teams clean daily with fewer specialized products, preserving appearance under heavy use.
#@@# Commercial Certifications#@#
NSF and CSA certifications, including CSA Flame and CSA Star, validate the range for commercial foodservice and safety compliance. Procurement teams secure equipment that meets codes and supports warranty programs.
#@@#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 weekly and remove debris to maintain consistent flame and heat output. Clean the 1" griddle plate after each shift: scrape solids, apply a food-safe degreaser, rinse, and dry thoroughly to prevent corrosion. Polish stainless steel exterior with a nonabrasive cleaner and soft cloth to preserve finish. Verify thermostatic controls operate across full range and calibrate if readings drift. Check 6" adjustable legs and tighten hardware monthly to ensure level operation.