Built for continuous use in busy commercial kitchens, this 48" natural gas S-series restaurant range delivers powerful cooking and versatile workflow integration. It combines two 28,000 BTU open burners, a 36" right-side griddle with thermostatic controls, a standard oven, and a cabinet base into one freestanding unit for consistent results. The stainless-steel exterior, removable cast-iron grate tops, and crumb drawers simplify maintenance and ensure sanitary operation under heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and let surfaces cool. Wash grates, drawers, rack, and shelf with warm, soapy water. Scrape griddle, clean with non-abrasive pad and detergent; season if recommended. Wipe burners and exterior with non-abrasive cleaner; dry thoroughly. Clean oven interior and seals. Vacuum backriser and vents. Check condenser and legs. Reinstall dry components, reconnect gas, and test controls.#@@#Additional Info#@#The Southbend S48DC-3TR-NG 48" Natural Gas S-Series range offers 155,000 BTU, 2 burners, 36" griddle, oven with rack, stainless steel build, cast iron grates, crumb drawers, 6" legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built for continuous use in busy commercial kitchens, this 48" natural gas S-series restaurant range delivers powerful cooking and versatile workflow integration. It combines two 28,000 BTU open burners, a 36" right-side griddle with thermostatic controls, a standard oven, and a cabinet base into one freestanding unit for consistent results. The stainless-steel exterior, removable cast-iron grate tops, and crumb drawers simplify maintenance and ensure sanitary operation under heavy use.
#@@# Two Open Burners#@#
Two open burners provide high-heat output for sautéing, boiling, and searing, each rated at 28,000 BTU. They ensure rapid recovery and precise heat control for faster station turnover.
#@@# Right Griddle Surface#@#
The 36" griddle on the right side offers a flat cooking surface with a .500" plate thickness for even heat distribution. Thermostatic controls maintain consistent griddle temperatures, reducing variability during service.
#@@# Standard Oven Capacity#@#
The standard oven features a 26.00" W x 24.00" D x 14.00" H interior, a 15.50" door opening, and one rack, supporting baking, roasting, and holding. This design saves space while increasing menu options.
#@@# Integrated Cabinet Base#@#
The enclosed cabinet base provides storage for pans and trays, keeping tools accessible and reducing kitchen traffic. This setup improves organization and speeds up service.
#@@# Serviceable Components#@#
Removable cast-iron grate tops, a snap-action thermostat, and a hinged lower valve panel allow easy cleaning, inspection, and servicing. Maintenance is faster, minimizing downtime and ensuring peak performance.
#@@# Commercial Construction#@#
The stainless-steel front, sides, removable shelf, 4" front rail, and 6" adjustable legs offer durability, corrosion resistance, and leveling on uneven floors. With cCSAus, CSA Flame, CSA Star, and NSF certifications and a 155,000 BTU rating, this unit meets high-volume foodservice standards.
#@@#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-3TR-NG by cleaning burner ports and grates weekly to prevent obstruction; soak and dry cast iron grates before reassembly. Scrape the 36" griddle after each shift, apply oil when cooled. Vacuum crumb drawers, clean oven interior with mild detergent, avoiding abrasives. Check thermostat monthly, calibrate if needed. Inspect seals, hinges, and legs for wear. Clean stainless steel surfaces with nonchloride cleaner.