Stop sacrificing throughput for control. This 48" liquid propane restaurant range combines calibrated heat delivery with a versatile cooking surface, allowing busy kitchens to execute consistent menus without interruptions. Operators depend on precise thermostatic control, robust construction, and a griddle-to-burner layout designed for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas supply. Remove grates, crumb drawers and racks. Scrape griddle and burners, wash with warm water and mild detergent, rinse and dry. Wipe stainless surfaces with non-abrasive cleaner, clean oven interior with manufacturer-approved solution, dry thoroughly. Clean condenser and vent areas to prevent grease buildup. Inspect door seals and thermostatic controls. Restore gas and power only after components are fully dry.#@@#Additional Info#@#Southbend S48AC-3TR-LP is a 48" liquid propane range with two 28,000 BTU burners, a 36" griddle, thermostatic controls, a convection oven with two racks, stainless steel exterior, 6" adjustable legs, backriser with hi-shelf, and 155,000 BTU output.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48" liquid propane restaurant range combines calibrated heat delivery with a versatile cooking surface, allowing busy kitchens to execute consistent menus without interruptions. Operators depend on precise thermostatic control, robust construction, and a griddle-to-burner layout designed for continuous service.
#@@# Open Burners#@#
Two open burners each deliver focused flame control for sautéing, boiling, and pan work where flame response is crucial. The removable cast iron grate tops simplify cleaning and restore heat transfer efficiency after heavy use.
#@@# Right Griddle#@#
A 36" griddle positioned to the right provides a continuous flat-top cooking surface for pancakes, sandwiches, and proteins, enabling batch production and consistent sear across large runs. The thermostatic control maintains setpoint temperatures to reduce product variance between cycles.
#@@# Convection Oven#@#
The built-in convection oven enhances menu flexibility with forced-air circulation for even baking and roasting in high-volume conditions. Two oven racks allow staging multiple sheet pans while reducing dwell time per load.
#@@# Stainless Construction#@#
Stainless steel front and sides resist corrosion and simplify sanitation procedures in regulated environments. The removable shelf and hinged lower valve panel allow access for routine maintenance without disassembling major components.
#@@# Serviceability Features#@#
Two crumb drawers and a pair of removable grate tops reduce downtime during cleaning cycles and speed return to service. The included two racks and accessible valve panel minimize technician time during scheduled maintenance.
#@@# Stability And Adjustability#@#
Six-inch stainless steel adjustable legs provide secure leveling on irregular floors and support the unit’s 860-pound mass for stable operation under heavy use. A 4" front rail offers splash protection and helps contain cookline spillover.
#@@#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#@#For routine performance, inspect burners and grates weekly and remove debris with a brass brush. Drain and clean crumb trays daily; sanitize with a mild detergent and rinse thoroughly. Calibrate thermostatic controls monthly using an independent thermometer. Verify gas fittings and vents for leaks using a soap solution before each shift. Lubricate hinges and valve stems quarterly with food-grade lubricant. Tighten fasteners and confirm 6" leg integrity on installation checks.