Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range combines focused heat output and modular cooking surfaces to meet continuous service demands while preserving precise temperature management. Operators benefit from a durable stainless steel work surface, multiple cooking modes, and simplified maintenance features that reduce downtime and labor.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the Liquid Propane supply. Remove grates, crumb drawers, and racks; clean with warm, soapy water. Scrub the griddle with a non-abrasive pad and wipe with a damp cloth. Vacuum the condenser and backriser; remove grease from vents and burners with a stainless steel degreaser. Inspect door seals and knobs; replace worn parts. Dry all components before reassembly. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and avoids breakdowns.#@@#Additional Info#@#Southbend’s S48AC-2GR-LP 48" liquid propane range delivers 195,000 BTU with four 28,000 BTU burners, a 24" griddle, convection oven, cabinet base, stainless steel surfaces, two racks, removable grates, crumb drawers, and adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range combines focused heat output and modular cooking surfaces to meet continuous service demands while preserving precise temperature management. Operators benefit from a durable stainless steel work surface, multiple cooking modes, and simplified maintenance features that reduce downtime and labor.
#@@# Open Burners#@#
Four open burners deliver immediate, full-power heat for searing, boiling, and rapid pan work, with each burner rated at 28,000 BTU to support simultaneous high-volume production. Technicians can access lift-off, removable cast iron grate tops for fast cleaning and burner maintenance without major disassembly.
#@@# Right Griddle#@#
A 24-inch griddle on the right provides a flat-top surface for breakfast stations, sandwiches, and plated items, offering consistent thermal distribution across the plate for even cooking. Manual controls allow chefs to quickly modulate surface temperature for tasks that require rapid transitions between high and medium heat.
#@@# Convection Oven#@#
The integrated convection oven expands capacity for roasting and holding with forced-air circulation that ensures uniform internal temperatures across pans. Snap action thermostat control provides repeatable set points, and the oven ships with two racks to support staged production.
#@@# Cabinet Base#@#
A built-in cabinet base offers enclosed storage and supporting structure, keeping prep tools and spare pans within reach while protecting components from kitchen traffic. The hinged lower valve panel simplifies access to gas controls for service personnel, reducing repair time.
#@@# Stainless Construction#@#
Stainless steel front, sides, and removable shelf resist corrosion and allow pressure washing in compliance with sanitation protocols, preserving finish and hygiene over heavy use.
#@@#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 and griddle daily; remove debris and clean with nonabrasive pads to maintain heat transfer. Drain and empty crumb drawers after each shift; wash with warm, soapy water and dry thoroughly. Calibrate the snap action thermostat monthly and verify oven temperature with a certified probe. Lubricate valve stems quarterly and tighten fittings to prevent leaks. Clean stainless steel surfaces with a pH-neutral cleaner and polish to resist corrosion.