Stop compromising throughput for control. This 48.63-inch liquid propane restaurant range delivers concentrated power and consistent heat control to support continuous service without sacrificing cooking precision. Chefs will rely on its integrated griddle and convection oven to handle simultaneous tasks across high-volume shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off gas at the service valve. Remove grates and clean with warm, soapy water; scrub the 1/2" griddle plate with a non-abrasive pad and degreaser. Vacuum oven debris, wipe interior with mild detergent, and dry. Clean condenser coils and backriser shelf to remove grease. Inspect door seals and burners; replace worn parts. Run a test ignition after reconnecting gas. Regular cleaning prevents contamination, fires, higher energy use, and equipment failure.#@@#Additional Info#@#Southbend’s 4481AC-3GR-LP 48.63" liquid propane range delivers 162,000 BTU via two non-clog burners and a 36" griddle. It features a convection oven, stainless steel front, cabinet base with three racks, and more.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48.63-inch liquid propane restaurant range delivers concentrated power and consistent heat control to support continuous service without sacrificing cooking precision. Chefs will rely on its integrated griddle and convection oven to handle simultaneous tasks across high-volume shifts.
#@@# Burners Performance#@#
Two non-clog open burners produce intense, focused output for rapid boil and sear operations, enabling multiple high-heat tasks without cross-interference. Operators can adjust flames manually to match cooking methods, while maintenance teams benefit from lift-off components that reduce downtime.
#@@# Right Griddle Plate#@#
A 36-inch griddle on the right side provides expansive flat-top capacity with a 1/2-inch plate thickness that sustains even heat across the surface. Line cooks achieve uniform contact cooking for items that require consistent sear and reduced temperature variance.
#@@# Convection Oven#@#
The single convection oven uses battery spark ignition to ensure reliable start-up and even airflow for consistent baking and roasting results. Chefs manage batch consistency while the included three racks maximize usable oven volume for stacked production.
#@@# Durable Construction#@#
Stainless steel front, sides, and hi-shelf create a corrosion-resistant envelope that stands up to daily sanitation protocols and heavy use. Facility staff can adjust the six-inch legs to level the unit on uneven floors, preserving performance and safety.
#@@# Venting and Storage#@#
A 22.5-inch flue riser with shelf integrates venting and provides overhead storage for pans or tools, keeping work surfaces clear and organized. The cabinet base offers protected storage for sheet pans and accessories in proximity to the cooking surface.
#@@# Compliance and Service#@#
The range meets NSF standards and carries cCSAus, CSA Flame, and CSA Star listings, delivering documented compliance for commercial kitchens and safety inspections.
#@@#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 griddle daily for carbon buildup; remove debris and scrape griddle with a scraper while warm, then season with thin oil film. Clean oven interior weekly; remove racks and wash in warm, soapy water. Vacuum condenser and vent openings monthly to maintain airflow. Verify pilot and spark ignition operation before each shift. Check door seals and adjustable legs for level; tighten hardware and replace worn gaskets promptly.