Bakers Pride (Middleby) Dante Series Gas Charbroilers - C-48RS-R
Heavy-duty performance in a space-saving profile
Turn out steakhouse-quality results shift after shift. The 48" Dante Series charbroiler combines 150,000 BTU of precisely controlled heat with rugged, all-stainless construction, giving busy kitchens the power, consistency, and durability they need to keep the line moving.
Features
- Ten individually controlled 15,000 BTU burners for true zone cooking
- Cast-iron V-shaped radiants deliver intense, even heat and reduce flare-ups
- Free-floating round rod grates adjust to four positions for perfect sear marks and quick temperature changes
- EZ-Tilt design channels grease to a full-width front trough for a cleaner, safer work area
- 6" stainless steel service shelf with integrated utility bar keeps tools and plates within reach
- Removable water tubs add moisture, cut smoke, and speed cleanup
- Continuously lit crossover pilot tube for instant, reliable ignition
- Double-wall, fully insulated firebox maximizes heat retention and operator comfort
- Includes heavy-duty top grid scraper; ships without legs for mounting on an equipment stand
- Certified CSA Flame, CSA Star, and NSF for gas safety and sanitation
What Our Experts Think
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48" gas charbroiler with round rod grates for bold grill marks and easy cleaning.
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Wide cooking surface handles large batches, ideal for high-volume restaurants.
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Stainless steel body ensures strength, durability, and simple maintenance.
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Excellent choice for kitchens needing output, consistency, and presentation.
Q&A
Q: How does the C-48RS-R differ from other C-48 models?
A: It features round rod grates that create signature grill marks and clean easily compared to cast iron or radiant models.
Q: What foods is it best suited for?
A: Steaks, burgers, chicken, seafood, and vegetables.
Q: Can it handle continuous heavy use?
A: Yes, it’s built for nonstop operation in demanding kitchens.
Maintenance Tips
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Clean rod grates daily to maintain strong grill marks and hygiene.
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Empty and wash drip trays after every shift.
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Inspect burners, gas lines, and vents weekly.
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Schedule yearly professional servicing for maximum efficiency and safety.
