When service demands consistency and throughput, this 48.63" liquid propane restaurant range delivers targeted power and durable construction to support continuous operation. Operators gain a total output of 155,000 BTU across a versatile configuration that combines open burners, an expansive griddle, a standard oven, and a cabinet base for integrated storage and staging. Designed for commercial kitchens, the unit prioritizes serviceability, heat control, and regulatory compliance to minimize downtime and maintain throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and let cool. Remove grates, crumb drawers and rack. Wipe griddle and burners with warm, soapy water and a non-abrasive pad; rinse and dry. Clean oven interior with a mild alkaline cleaner per manufacturer instructions; remove debris from pilot and burner ports with a soft brush. Vacuum condenser and backriser area to remove grease. Sanitize food-contact surfaces. Inspect door seals and knobs; tighten or replace as needed. Reassemble when fully dry before reconnecting gas and power.#@@#Additional Info#@#Southbend S48DC-3GL-LP 48.#@@#General Info#@#Description #@#
When service demands consistency and throughput, this 48.63" liquid propane restaurant range delivers targeted power and durable construction to support continuous operation. Operators gain a total output of 155,000 BTU across a versatile configuration that combines open burners, an expansive griddle, a standard oven, and a cabinet base for integrated storage and staging. Designed for commercial kitchens, the unit prioritizes serviceability, heat control, and regulatory compliance to minimize downtime and maintain throughput.
#@@# Burners With Griddle#@#
Two 28,000 BTU open burners sit alongside a 36" left griddle to concentrate primary heat where kitchens need it most. The layout enables simultaneous high-heat tasks and flat-top cooking, reducing cycle times for sautéing, boiling, and griddle-based items.
#@@# Durable Stainless Construction#@#
Stainless steel front and sides provide corrosion resistance and an easily sanitized surface that meets institutional hygiene requirements. The removable shelf and hinged lower valve panel accelerate cleaning and access to service points.
#@@# Oven And Cabinet Base#@#
A standard oven offers conventional baking and roasting capacity beneath the cooktop, while an integrated cabinet base creates storage for pots, pans, or prep supplies. Including one oven rack optimizes interior organization for sheet pans and hotel pans.
#@@# Precise Manual Controls#@#
Manual snap-action thermostatic control governs griddle temperature while conventional manual controls manage burners and oven functions for predictable performance. Operators can reproduce setpoints quickly during shift changes for consistent product quality.
#@@# Serviceability Features#@#
Removable cast iron grate tops and crumb drawers simplify routine maintenance and cut service intervals, reducing operational downtime. Six-inch adjustable legs and a hinged valve panel provide ergonomic access for leveling and inspection.
#@@#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#@#Maintain the Southbend S48DC-3GL-LP range by inspecting burners and griddle daily for food debris; scrape cooled residues from the 1/2" plate and empty crumb drawers. Clean stainless steel front and sides with neutral detergent and soft cloth; avoid abrasives. Flush oven interior and remove rack weekly, checking snap action thermostat operation. Verify gas connections and test manual controls monthly. Lubricate hinges and adjust 6" legs for level operation.