Built for busy commercial kitchens that require precise heat control and reliable output, this 48-inch liquid propane range delivers 115,000 BTU of cooking power with a griddle and convection oven combination designed for continuous service. Operators benefit from consistent surface searing and steady oven recovery, while the stainless steel construction resists corrosion and simplifies sanitation. Catering managers and culinary teams enjoy a durable platform that balances high throughput with straightforward manual controls.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range. Scrape debris, then clean with a mild degreaser and non-abrasive pad. Remove crumb drawers; wash with warm, soapy water and dry. Wipe stainless steel exterior with a soft cloth and approved cleaner. Clean oven interior with recommended solution; wash racks separately. Inspect seals and vents; clear grease from backriser and hi-shelf to reduce fire risk. Regular cleaning prevents contamination, breakdowns, and higher bills.#@@#Additional Info#@#Southbend's S48AC-4G-LP 48" propane range delivers 115,000 BTU with a 1/2" griddle, manual controls, one convection oven, two racks, removable crumb drawers, stainless steel exterior, 6" adjustable legs, CSA and NSF certifications.#@@#General Info#@#Description #@#
Built for busy commercial kitchens that require precise heat control and reliable output, this 48-inch liquid propane range delivers 115,000 BTU of cooking power with a griddle and convection oven combination designed for continuous service. Operators benefit from consistent surface searing and steady oven recovery, while the stainless steel construction resists corrosion and simplifies sanitation. Catering managers and culinary teams enjoy a durable platform that balances high throughput with straightforward manual controls.
#@@# Griddle Surface#@#
A .500-inch thick griddle plate ensures rapid heat transfer and uniform cooking across the entire 48-inch top, minimizing hot spots and reducing refire time. Chefs achieve consistent searing and griddle-top yields for high-volume items, enhancing order accuracy during peak periods.
#@@# Convection Oven#@#
The integrated convection oven features forced-air circulation that reduces bake and roast cycle times compared to static ovens, improving throughput for batch cooking. Kitchen staff can produce uniform results across two included racks, enabling simultaneous preparation of multiple pans.
#@@# Stainless Construction#@#
The stainless steel front, sides, and removable shelf resist corrosion and withstand rigorous daily cleaning routines in institutional settings. Maintenance teams benefit from smooth surfaces and hinged lower valve panel access, which reduce downtime for servicing.
#@@# Adjustable Support#@#
Six-inch stainless steel adjustable legs allow precise leveling on uneven floors to maintain safe cooking conditions and proper drainage alignment. Facility teams can stabilize the unit quickly, ensuring consistent workflow integration with other line equipment.
#@@# Service Accessibility#@#
The unit includes two removable crumb drawers and a hinged valve panel to streamline cleaning and component access, shortening scheduled maintenance windows.
#@@#Delivery Details#@#
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• 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 burner ports weekly and clear carbon deposits with a brass brush for consistent flame and heat. Check gas connections for leaks using a soapy water test; repair any leaks immediately. Level the unit and adjust 6" stainless steel legs for even griddle contact and oven performance. Clean the griddle plate after each shift with a scraper and hot water, then season with oil to prevent corrosion. Empty crumb drawers daily and degrease the stainless steel exterior with a nonabrasive cleaner.