Stop compromising throughput for control. This liquid propane restaurant range delivers concentrated heat output and integrated broiling and baking capacity to support continuous service without sacrificing consistency. Operators gain a unified cooking platform with robust construction and service-forward features that reduce downtime and streamline kitchen workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas valve. Remove grates and charbroiler plates. Scrape grease with a plastic scraper; wipe surfaces with a mild degreaser and warm water. Clean oven interior after cooling: remove racks, wash with soapy water, rinse, dry. Vacuum condenser coils and wipe stainless steel with a non-abrasive cleaner. Check and replace worn door seals. Inspect and clear vent flue riser. Follow CSA and NSF guidance and schedule routine cleanings to prevent contamination, fires, and equipment failure.#@@#Additional Info#@#Southbend's 4481AC-2CR-LP 48.63" liquid propane range delivers 228,000 BTU with four burners, a 24" charbroiler, convection oven, stainless steel exterior, 6" legs, 22.5" flue riser, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This liquid propane restaurant range delivers concentrated heat output and integrated broiling and baking capacity to support continuous service without sacrificing consistency. Operators gain a unified cooking platform with robust construction and service-forward features that reduce downtime and streamline kitchen workflow.
#@@# Front Burners#@#
Four non-clog open burners produce the primary heat for high-volume cooking, totaling 228,000 BTU to handle simultaneous heavy pans and rapid searing tasks. Manual controls give technicians straightforward adjustment, reducing time spent troubleshooting electronic faults.
#@@# Right Charbroiler#@#
A 24-inch charbroiler sits on the right cooktop to provide direct radiant grilling for proteins and vegetables, enabling consistent char marks and moisture retention. Standard grates distribute heat evenly and allow fast recovery between batches.
#@@# Convection Oven#@#
One convection oven offers a controlled heated cavity measuring 26.00 inches wide by 24.00 inches deep and 14.00 inches high, supporting uniform bake and roast cycles across three included racks. Battery spark ignition improves reliability and eliminates pilot maintenance during extended shutdowns.
#@@# Structural Durability#@#
Stainless steel front, sides, and shelf deliver corrosion resistance and simplify cleaning under heavy use, while a 22.5-inch flue riser with shelf manages exhaust routing and adds workspace. Six-inch adjustable legs permit level installation on uneven floors to maintain safe operation.
#@@# Service Readiness#@#
This unit qualifies for a manufacturer service program and includes a cabinet base that protects components and stores pans or tools, reducing time to access parts during routine maintenance. CSA and NSF certifications document compliance with sanitation and safety standards important for institutional operations.
#@@#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#@#Service technicians should inspect burners and pilot assemblies monthly to verify flame stability and correct orifice seating. Clean charbroiler grates and burner ports after each shift using a nonabrasive brush and degreaser to prevent clogging. Calibrate thermostat and test spark ignition weekly; tighten gas fittings and check manifold pressure per manufacturer specifications. Lubricate door hinges quarterly and verify gasket integrity to maintain seal.