Stop settling for gear that slows service. This 48-inch liquid propane S-Series restaurant range delivers concentrated thermal output and continuous operation for high-volume kitchens, supporting steady throughput while preserving consistent cooking results. Designed for kitchens that run full shifts, this unit balances robust power and straightforward controls, allowing staff to focus on food rather than equipment.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and shut gas at the range valve. Remove grates and crumb drawers; soak in warm, soapy water then scrub with a nonabrasive pad. Wipe stainless steel surfaces with mild detergent and a soft cloth; rinse and dry to prevent streaks. Clean griddle top with a scraper while warm, then apply griddle conditioner. Vacuum backriser vents and clean filters to prevent grease buildup and fire risk. Inspect seals and legs; tighten fasteners. Repeat routine daily or per manufacturer intervals.#@@#Additional Info#@#Southbend's S48EE-4G-LP 48" liquid propane range delivers 150,000 BTU with a .500" griddle, manual controls, dual ovens, stainless steel exterior, 4" front rail, 6" adjustable legs, backriser vent, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop settling for gear that slows service. This 48-inch liquid propane S-Series restaurant range delivers concentrated thermal output and continuous operation for high-volume kitchens, supporting steady throughput while preserving consistent cooking results. Designed for kitchens that run full shifts, this unit balances robust power and straightforward controls, allowing staff to focus on food rather than equipment.
#@@# Griddle Surface#@#
The .500-inch plate thickness provides heavy-duty heat transfer and mass that resists temperature drops during peak production. Operators achieve even searing and sustained griddle temperatures for continuous ticket fulfillment.
#@@# Oven Capacity#@#
Two space-saver ovens deliver split-load flexibility for simultaneous cooking tasks, reducing cycle conflict during service. Each oven ships with a rack, enabling layered use for holding, roasting, or finishing without cross-contamination of flavors.
#@@# Heat Output#@#
A combined 150,000 BTU rating produces rapid recovery across cooking surfaces and ovens, maintaining setpoints under heavy demand. Chefs obtain consistent results when moving from pan to griddle to oven in rapid succession.
#@@# Control Layout#@#
Manual controls with snap-action thermostats permit direct, tactile adjustments and reliable temperature regulation under routine use. Staff can execute repeatable settings without complex programming, minimizing training time and user error.
#@@# Construction Materials#@#
Stainless steel front, sides, removable shelf, and a 4-inch front rail provide corrosion resistance and simplified cleaning workflows. Facilities maintain sanitary surfaces that withstand daily scrubbing and high-heat environments.
#@@# Installation Features#@#
The freestanding configuration with a backriser and hi-shelf integrates into existing kitchen lines, while the 6-inch stainless steel adjustable legs allow precise leveling on uneven floors.
#@@#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 orifices weekly; remove debris and clean with a soft brush to maintain consistent flame patterns. Verify griddle plate flatness and scrape daily after cooling, then season with a thin layer of cooking oil to prevent corrosion. Tighten gas connections monthly and use a gas leak detector solution during checks. Replace door seals when wear appears. Calibrate thermostat quarterly and verify vent clearance to preserve performance and safety.