Stop compromising throughput for control. This 48-inch liquid propane restaurant range combines targeted heat output with precise thermostatic control to deliver consistent results during heavy production shifts. Chefs benefit from simultaneous griddle and burner capacity, supporting diverse menus without sacrificing oven performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas line and shut off fuel. Scrape griddle and remove burner grates; soak grates and crumb drawers in warm, soapy water. Wipe stainless surfaces with non-abrasive cleaner and soft cloth. Clean oven interiors with commercial oven cleaner, rinse, and dry. Vacuum condenser and grease traps; inspect door seals and hinges. Dry all components, reconnect fuel, and run devices at low temperature to verify operation.#@@#Additional Info#@#Southbend’s S48EE-3TR-LP 48" Liquid Propane range delivers 190,000 BTU with two 28,000 BTU burners, a 36" griddle, two ovens, stainless steel exterior, 6" legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48-inch liquid propane restaurant range combines targeted heat output with precise thermostatic control to deliver consistent results during heavy production shifts. Chefs benefit from simultaneous griddle and burner capacity, supporting diverse menus without sacrificing oven performance.
#@@# Burners With Griddle.#@#
Two open burners provide focused 28,000 BTU output each, while a 36-inch griddle on the right efficiently handles large flat-top cooking tasks. Operators achieve staggered cooking across the 37.00-inch cooktop area, allowing pans and the griddle to run concurrently during peak service periods.
#@@# Thermostatic Controls.#@#
Digital-quality thermostatic controls effectively regulate oven and griddle temperatures, ensuring repeatable results under load. Staff can easily maintain setpoints, reducing product waste and minimizing the need for manual intervention during busy hours.
#@@# Space Saver Ovens.#@#
Two space saver ovens offer independent baking and roasting zones, each with one rack included and a 15.50-inch door opening for efficient loading. The 19.50-inch by 26.50-inch by 67.00-inch interior volume distributes the total of 190,000 BTU across usable cavity space, ensuring reliable heat retention.
#@@# Stainless Steel Construction.#@#
The stainless steel front, sides, removable shelf, and a 4-inch front rail provide a corrosion-resistant exterior that endures the rigors of commercial kitchen environments. Crew members can clean surfaces quickly, maintaining a hygienic presentation over years of service.
#@@# Adjustable Support Legs.#@#
Six-inch adjustable legs enable accurate leveling on uneven floors, protecting oven seals and burner performance. Maintenance teams can restore stability without additional shims, preserving alignment for flue and gas connections.
#@@#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 and griddle daily; remove debris and scrape griddle surface after cooling to prevent buildup. Clean oven interiors weekly with noncaustic oven cleaner and a soft brush; wipe racks and door seals dry to prevent corrosion. Degrease stainless steel exteriors with a pH-neutral cleaner and soft cloth, following grain. Verify thermostatic control calibration monthly and adjust per manufacturer specifications. Tighten gas fittings and check for leaks using approved soap solution.