Stop sacrificing control for capacity. This 48-inch natural gas restaurant range combines a full-width griddle and a thermostatically controlled oven to ensure consistent cooking throughput for high-volume kitchens. Operators can maintain precise temperatures across multiple stations while managing heavy production cycles without any downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove griddle debris and scrape crumbs from drawers; clean griddle with warm water and mild detergent, then dry. Wipe stainless steel surfaces with non-abrasive cleaner; clean the oven interior with recommended oven cleaner and remove the rack to wash separately. Vacuum condenser and backriser vent to remove grease. Inspect seals and burners; tighten or replace as needed to ensure safe operation.#@@#Additional Info#@#Southbend's S48DC-4T-NG 48" natural gas range delivers 115,000 BTU with a griddle top, thermostatic controls, standard oven, stainless steel exterior, removable shelf, crumb drawers, and 6" adjustable legs. NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing control for capacity. This 48-inch natural gas restaurant range combines a full-width griddle and a thermostatically controlled oven to ensure consistent cooking throughput for high-volume kitchens. Operators can maintain precise temperatures across multiple stations while managing heavy production cycles without any downtime.
#@@# Griddle Surface#@#
A continuous 48-inch griddle offers a broad cooking area for pancakes, burgers, and sauté stations, allowing for the simultaneous preparation of large ticket items. Operators benefit from rapid heat recovery and uniform surface temperature, which helps reduce rework and maintain menu consistency.
#@@# Thermostatic Controls#@#
Snap-action thermostatic controls accurately regulate griddle and oven temperatures with repeatable precision across shifts. Chefs achieve reliable results and minimize fuel waste by avoiding wide temperature fluctuations during peak service times.
#@@# Oven Capacity#@#
A standard oven located beneath the griddle features a single full-size cavity with one adjustable rack for roasting, holding, and finishing tasks. Kitchen staff enjoy flexible cooking options while conserving floor space thanks to the integrated oven and cabinet design.
#@@# Durable Construction#@#
The stainless steel front, sides, and removable shelf are built to withstand daily commercial use and simplify sanitation procedures. Managers benefit from longevity and reduced maintenance time due to corrosion-resistant surfaces and easily accessible removable components.
#@@# Serviceability Design#@#
The hinged lower valve panel and two removable crumb drawers allow for quick access for cleaning and routine servicing. Technicians can minimize downtime through straightforward access to gas valves and debris collection points during scheduled maintenance.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports and griddle surface weekly; remove carbon deposits with a nonabrasive scraper and a 120–180 psi steam cleaner to restore heat transfer and reduce flare-ups. Lubricate valve stems quarterly with food-grade lubricant and tighten fittings to prevent leaks. Clean oven interior after heavy use; remove racks and soak in warm, soapy water, scrub with a nylon brush, then dry thoroughly. Verify door seals and adjustable 6" legs for level and alignment before service.