Bakers Pride (Middleby) Dante Series Gas Charbroilers - F-48RS
Free-Floating Rod Grate • 150,000–200,000 BTU • Stainless Cabinet Base
Engineered for chefs who demand steakhouse-level sear marks and all-shift reliability, the Bakers Pride Dante Series F-48RS pairs ten powerful burners with stainless-steel radiants inside a fully insulated, all-steel cabinet. The result? Even heat, smooth operation, and an expansive 48" cooking surface that keeps proteins moving during the busiest services.
Key Advantages
- 1,107 in² broiling area fits up to 36 strip steaks or 50 burgers at once.
- Ten 15,000 BTU burners (150,000 BTU total; 200,000 BTU optional high-output) with continuously lit crossover pilot tube.
- Free-floating ½" round rod grate tilts to two positions and directs grease forward into the EZ-Tilt trough.
- Standard stainless V-shaped radiants resist corrosion and vaporize drippings for authentic char flavor.
- 6" deep front work shelf with integrated utility/towel bar keeps tools and seasonings close.
- Slide-out water tubs tame flare-ups; full-width grease drawers speed nightly clean-down.
- Double-walled, fully insulated construction retains heat and keeps sidewalls cool.
- Open cabinet base offers easy storage for hotel pans, seasonings, or the included top-grid scraper.
- 6" adjustable stainless legs simplify leveling on uneven kitchen floors.
- Certified to CSA Flame, CSA Star, and NSF standards for gas safety and sanitation.
What Our Experts Think
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48" Dante Series gas charbroiler designed for high-volume grilling.
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Large cooking surface handles multiple steaks, burgers, or seafood orders at once.
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Stainless steel body ensures durability, strength, and easy cleaning.
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Perfect for steakhouses, busy restaurants, and catering operations.
Q&A
Q: What’s the advantage of the 48" size?
A: It offers ample grilling space for high-demand kitchens, boosting productivity.
Q: What foods can it cook best?
A: Excellent for steaks, burgers, chicken, seafood, and vegetables.
Q: Is it durable for daily use?
A: Yes, it’s built for nonstop heavy-duty restaurant operations.
Maintenance Tips
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Brush grates after each shift to prevent food and grease buildup.
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Empty and clean grease trays daily for safety.
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Inspect burners weekly to ensure consistent flame performance.
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Arrange annual professional service to keep the unit efficient and safe.
