Bakers Pride (Middleby) Dante Series Gas Charbroilers - C-48RS
Big-league flame flavor from a space-saving standard-profile body
Built for kitchens that demand steak-house results without giving up valuable line space, the 48" Dante Series C-48RS delivers relentless heat, rock-solid consistency, and hallmark Bakers Pride durability. Ten stainless burners blanket more than 1,100 in² of broiling area, while floating rod grates let you tilt, sear, and finish with total control.
Why You’ll Love It
- 150,000 BTU/hr standard output (200,000 BTU high-output option) driven by 10 independently-controlled burners.
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V-shaped stainless steel radiants for even heat and reduced flare-ups.
- Free-floating ½" round rod grates with four EZ-Tilt positions that channel grease to a front trough for faster cleanup.
- Integrated water tubs add moisture, tame flames, and simplify grease management.
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6" service shelf & utility bar keep pans, spices, and tools right where you need them.
- Continuously lit crossover pilot tube means instant, reliable ignition on every burner.
- All-stainless, double-walled cabinet for maximum heat retention and easy wipe-downs.
- Ships with a top-grid scraper; field convertible for natural gas or LP.
- Certified to CSA Flame, CSA Star, and NSF standards.
What Our Experts Think
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48" gas charbroiler designed for high-volume commercial kitchens.
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Cast iron grates deliver excellent heat retention and powerful searing.
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Wide cooking surface allows grilling multiple items at once.
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Heavy-duty stainless steel construction ensures long-lasting durability.
Q&A
Q: What is the main benefit of the C-48RS?
A: Its 48" width provides a large cooking area, perfect for busy restaurants.
Q: What types of food is it best for?
A: Ideal for steaks, burgers, chicken, seafood, and grilled vegetables.
Q: Is it reliable for nonstop service?
A: Yes, it’s engineered for heavy-duty, continuous use in demanding kitchens.
Maintenance Tips
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Brush and clean cast iron grates daily to prevent residue buildup.
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Empty and wash drip trays after every shift.
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Inspect burners and gas connections weekly.
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Schedule professional maintenance annually for safety and efficiency.
