Stop compromising output for control. This 48-inch natural gas restaurant range pairs heavy-duty cooktop power with precise oven regulation to keep service moving and recipes consistent, even during peak hours. Operators gain 190,000 BTU of total heat and a mix of burners plus griddle to manage high-volume production without sacrificing temperature accuracy.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas at valve. Remove grates, racks and crumb drawers. Scrub griddle with a scraper, then wipe with a damp cloth and mild detergent. Clean burners and ports with a soft brush; clear clogs. Wipe stainless surfaces with non-abrasive cleaner; rinse and dry. Vacuum condenser coils and clear vents to improve efficiency and lower energy use. Inspect seals and thermostatic controls; replace worn parts. Reconnect power and open gas slowly, checking for leaks.#@@#Additional Info#@#Southbend’s S48EE-3TL-NG 48" natural gas range delivers 190,000 BTU with two 28,000 BTU burners, a 36" griddle, thermostatic controls, two ovens, stainless steel exterior, 6" legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop compromising output for control. This 48-inch natural gas restaurant range pairs heavy-duty cooktop power with precise oven regulation to keep service moving and recipes consistent, even during peak hours. Operators gain 190,000 BTU of total heat and a mix of burners plus griddle to manage high-volume production without sacrificing temperature accuracy.
#@@# Open Burners#@#
Two open burners deliver concentrated flame for rapid boil and sear tasks, each supported by removable cast iron grate tops for quick maintenance. Chefs maintain consistent heat under load while staff remove grates for cleaning without tools.
#@@# Left Griddle#@#
A 36-inch griddle placed at the left side provides an expansive flat top for pancakes, sandwiches, and sauté work, built with .500-inch plate thickness for robust heat retention. Kitchen teams achieve uniform contact cooking and reduced cold spots during continuous batch runs.
#@@# Thermostatic Controls#@#
Thermostatic controls and snap action thermostat maintain stable oven temperatures under frequent door cycles, ensuring repeatable cook profiles. Culinary staff depend on accurate setpoints to deliver consistent product quality across shifts.
#@@# Space Saver Ovens#@#
Dual space saver ovens offer independent cavities with one rack each, allowing simultaneous baking and holding operations in a compact footprint. Operators expand menu flexibility by running different items without cross-contamination of heat zones.
#@@# Stainless Steel Exterior#@#
Stainless steel front, sides, removable shelf, and 4-inch front rail provide corrosion resistance and a hygienic surface that stands up to daily sanitation. Maintenance crews clean surfaces quickly while the exterior preserves a professional kitchen appearance.
#@@# Adjustable Support#@#
Six-inch stainless steel adjustable legs enable precise leveling on uneven floors and secure heavy loads during intense service.
#@@#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 burners weekly and remove debris for consistent ignition. Clean the griddle plate with a scraper while warm, then apply food-grade oil to prevent corrosion. Degrease oven interiors after heavy use with a commercial cleaner and rinse thoroughly. Wipe stainless steel surfaces with a neutral pH detergent and microfiber cloth to avoid scratches. Check door seals and hinges monthly, tightening fasteners. Calibrate thermostatic controls quarterly and verify with a probe thermometer.