Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range integrates a full griddle, oven, and cabinet base into a single freestanding unit that sustains heavy production while ensuring consistent heat across the cooking surface and oven cavity. Multiple commercial certifications and a robust stainless steel exterior support continuous service in kitchens, cafeterias, and bars.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool unit before cleaning. Remove racks and crumb drawers; wash with soapy water. Degrease griddle with a commercial degreaser, scrape residue, then wipe with a damp cloth. Clean exterior stainless steel with a non-abrasive cleaner. Vacuum condenser and backriser vents to remove buildup. Inspect door seals and controls; tighten or replace as needed. Dry all parts fully before reconnecting gas and power.#@@#Additional Info#@#Southbend’s S48DC-4G-LP 48" Liquid Propane range delivers 155,000 BTU with a 48.63" width and stainless steel front. It features a .500" griddle plate, one oven, one rack, two crumb drawers, 6" adjustable legs, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range integrates a full griddle, oven, and cabinet base into a single freestanding unit that sustains heavy production while ensuring consistent heat across the cooking surface and oven cavity. Multiple commercial certifications and a robust stainless steel exterior support continuous service in kitchens, cafeterias, and bars.
#@@# Griddle Surface#@#
The .500" plate thickness provides stable thermal mass for even cooking and minimizes hot spots, enabling predictable searing and griddle work during peak periods. Operators achieve consistent product quality while reducing cycle time because the surface stores heat and recovers quickly between loads.
#@@# Heat Capacity#@#
The system delivers a total output of 155,000 BTU to support simultaneous griddle and oven use without compromising performance. Chefs maintain high-volume throughput for pans, griddles, and oven loads while preserving control over cooking intensity.
#@@# Oven and Cabinet#@#
A standard oven paired with a cabinet base offers flexibility for baking, roasting, and short-term holding while keeping pans and utensils organized below. Staff streamline workflow by staging trays in the cabinet and using the oven for batch cooking during service windows.
#@@# Controls and Thermostat#@#
Manual controls and a snap-action thermostat provide direct, tactile regulation of each function for operators who prefer immediate mechanical feedback. Technicians can access simple adjustment points, reducing training time and simplifying field maintenance.
#@@# Construction and Finish#@#
The stainless steel front, sides, and removable shelf resist corrosion and withstand daily cleaning cycles in commercial environments. The 4" front rail and welded components support rigorous use while maintaining a professional appearance.
#@@#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#@#Inspect gas connections monthly and verify Liquid Propane fittings for tight seals; tighten fittings with a calibrated torque wrench and replace any hoses showing cracking. Clean griddle plate after each shift using a scraper and a neutral pH detergent, then season with a thin film of food-grade oil. Empty crumb drawers daily and inspect oven gasket weekly; replace if deformation exceeds 1/4 inch. Level the unit using the 6" adjustable legs and verify burner flames for uniformity.