Built for high-volume kitchens where reliability is crucial, this 48-inch range combines concentrated heat output with versatile cooking surfaces to ensure service remains fast and consistent. Operators can manage multiple pans and a large griddle surface without bottlenecks while maintaining precise manual control of each zone. Certified for commercial use, this unit supports rigorous daily schedules in restaurants, schools, hospitals, and bars.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and cool surfaces. Remove grates, crumb drawers, racks, and shelves. Scrub burners and griddle with non-abrasive detergent and warm water; rinse and dry. Wipe stainless steel front and sides with mild cleaner following grain. Clean oven interior and backriser; vacuum debris from vents and coils. Inspect seals and knobs; replace worn parts. Log each cleaning to prevent contamination, reduce fire risk, lower energy use, and meet CSA and health inspection requirements.#@@#Additional Info#@#Southbend’s S48DC-2GL-LP 48" propane range delivers 195,000 BTU with four 28,000 BTU burners, a 24" griddle, standard oven, and cabinet base.#@@#General Info#@#Description #@#
Built for high-volume kitchens where reliability is crucial, this 48-inch range combines concentrated heat output with versatile cooking surfaces to ensure service remains fast and consistent. Operators can manage multiple pans and a large griddle surface without bottlenecks while maintaining precise manual control of each zone. Certified for commercial use, this unit supports rigorous daily schedules in restaurants, schools, hospitals, and bars.
#@@# Open Burners#@#
Four open burners deliver strong point heat for searing, boiling, and rapid temperature changes, each supported by removable cast iron grate tops. Technicians can quickly access burner components for routine cleaning and replacement, minimizing downtime during busy shifts.
#@@# Left Griddle Surface#@#
A 24-inch griddle positioned on the left integrates flat-top cooking for pancakes, burgers, and grilled sandwiches while freeing the remaining burners for pots and pans. Chefs can adjust griddle temperature using the same manual controls as the burners, streamlining operations and reducing training time.
#@@# Oven Capacity#@#
One full-size standard oven provides dependable baking, roasting, and holding capability beneath the cooktop, maximizing the vertical cooking footprint. Staff can stage sheet pans and roast trays without moving between appliances, increasing throughput during peak periods.
#@@# Heavy-Duty Construction#@#
Stainless steel front and sides, a hinged lower valve panel, and a removable shelf create a durable exterior that resists corrosion and is easy to clean. Servicing crews can access internal components through the hinged panel, simplifying maintenance and preserving uptime.
#@@# High Heat Output#@#
A combined total of 195,000 BTU ensures rapid recovery and sustained performance across burners and oven to meet continuous demand. Kitchens achieve consistent results even under load, minimizing cook time variability for menu items.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris for consistent flame and heat. Clean griddle and grates after each service with nonabrasive cleaners; scrape solids while warm and finish with a damp cloth. Empty crumb drawers daily and clean oven weekly to prevent buildup. Verify manual controls operate smoothly and calibrate thermostat quarterly for accuracy. Check door seals and fasteners monthly, tightening or replacing worn parts.