Stop compromising throughput for control. This 48-inch liquid propane restaurant range combines a high-output cookline with precise thermostatic regulation, ensuring consistent results during sustained service. Operators will appreciate reliable ignition, durable construction, and a configuration designed for mixed cooking tasks on a single footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Remove grates and crumb drawers; soak in warm, soapy water. Scrub griddle with a non-abrasive pad and neutral cleaner, then season per manufacturer. Wipe burners, control knobs, and stainless surfaces with mild detergent; rinse and dry. Clean oven interiors and remove racks for washing. Vacuum condenser and vents on the backriser to prevent grease buildup and fire risk. Inspect seals and legs; tighten or replace as needed to pass CSA and NSF checks.#@@#Additional Info#@#Southbend S48EE-2TR-LP 48" LP range features four 28,000 BTU burners, a 24" griddle, two ovens with one rack each, thermostatic controls, a .500" griddle plate, stainless steel exterior, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48-inch liquid propane restaurant range combines a high-output cookline with precise thermostatic regulation, ensuring consistent results during sustained service. Operators will appreciate reliable ignition, durable construction, and a configuration designed for mixed cooking tasks on a single footprint.
#@@# Open Burners#@#
Four open burners deliver focused heat for rapid searing and sautéing while supporting simultaneous multi-pot operations. Each burner features removable cast iron grate tops for easy cleaning and stable cookware placement, maintaining performance under heavy use.
#@@# Right Griddle#@#
A 24-inch griddle on the right side enhances menu flexibility, featuring a .500-inch plate thickness that resists warping and ensures even heat transfer. Thermostatic controls on the griddle maintain set temperatures for consistent finishes across batch production.
#@@# Thermostatic Controls#@#
Snap action thermostats provide precise temperature control across ovens and griddle, minimizing product variance and waste. Operators achieve consistent results from repeatable settings, supporting predictable cook times during peak periods.
#@@# Space Saver Ovens#@#
Two space saver ovens offer independent baking and holding capabilities within the unit's footprint, each equipped with one removable rack for flexible staging. Hinged lower valve panels and crumb drawers simplify maintenance and access during service.
#@@# Stainless Construction#@#
The stainless steel front, sides, removable shelf, and 4-inch front rail resist corrosion and simplify sanitation procedures in commercial kitchens. The robust exterior withstands rigorous cleaning protocols while maintaining an orderly appearance.
#@@# Serviceable Design#@#
Six-inch stainless steel adjustable legs provide leveling on uneven floors and improve access for cleaning and service.
#@@#Delivery Details#@#
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for food debris; remove cast iron grates and clean with a stiff brush and warm, soapy water to prevent hotspots. Drain and empty crumb drawers after each shift; wash and dry to avoid corrosion. Verify thermostatic controls calibration monthly and adjust per manufacturer specifications. Lubricate valve stems quarterly with food-grade lubricant. Tighten fittings and check for LP leaks using soap solution before each use.