Built for high-volume kitchens, this 48" liquid propane range features a full-width griddle, thermostatic controls, and a convection oven to ensure consistent throughput. The .500" thick griddle plate delivers uniform heat, while the 115,000 BTU total input supports simultaneous cooking tasks without lag. Its stainless steel exterior and adjustable legs create a durable platform for restaurants, campuses, hospitals, and bars.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let surfaces cool. Scrape griddle debris with a stainless scraper; clean with warm, soapy water and a non-abrasive pad. Remove crumb drawers and wipe the oven cavity with mild detergent; rinse and dry. Vacuum condenser and backriser vents to remove grease buildup. Inspect door seals and tighten 6" adjustable legs. Clean stainless surfaces with a compatible cleaner and soft cloth. Regular cleaning prevents bacteria, fires, higher bills, breakdowns, and failed inspections.#@@#Additional Info#@#Southbend's S48AC-4T-LP 48" Liquid Propane range offers 115,000 BTU, .500" griddle, thermostatic controls, convection oven, stainless steel front, sides, 4" rail, 6" legs, backriser vent, and NSF, cCSAus, CSA certifications.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this 48" liquid propane range features a full-width griddle, thermostatic controls, and a convection oven to ensure consistent throughput. The .500" thick griddle plate delivers uniform heat, while the 115,000 BTU total input supports simultaneous cooking tasks without lag. Its stainless steel exterior and adjustable legs create a durable platform for restaurants, campuses, hospitals, and bars.
#@@# Griddle Plate#@#
The .500" thick griddle plate ensures rapid heat transfer and even temperatures, reducing hot spots during peak service. Chefs can maintain continuous production while minimizing uneven cooking results.
#@@# Thermostatic Controls#@#
Thermostatic controls allow precise temperature management for the griddle and oven zones, enabling consistent cook cycles. Staff can program repeatable temperature ranges, reducing waste and product variation.
#@@# Convection Oven#@#
The convection oven supports secondary cooking tasks, using forced air to shorten cook times and ensure uniform baking. Managers can roast, bake, or finish items while maintaining griddle production.
#@@# Construction Quality#@#
Stainless steel front, sides, and removable shelf resist corrosion and simplify sanitation in regulated environments. Hinged valve access and removable crumb drawers improve maintenance and inspections.
#@@# Capacity And Output#@#
With 115,000 BTU and a 48" width, the unit handles high-volume operations and stacked workflows. Facilities can plan layouts around predictable thermal output and load handling.
#@@# Serviceability And Compliance#@#
The unit features a cabinet base, removable racks, and snap-action thermostat components, along with adjustable legs for leveling and accessibility. It meets institutional standards with certifications from cCSAus, CSA Flame, CSA Star, and NSF.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily to remove food debris; scrape griddle with a stainless spatula while warm and vacuum loose crumbs from the oven cavity and crumb drawers. Clean stainless surfaces with mild detergent and soft cloth; rinse and dry to prevent streaks. Verify thermostatic controls operate by logging setpoint vs. actual temp weekly. Check gas connections and vent clearance monthly and tighten fittings per Southbend guidelines. Lubricate hinges and adjust legs for level operation.