Stop sacrificing throughput for control. This 48.63-inch liquid propane restaurant range delivers concentrated heat and consistent results for high-volume kitchens handling continuous service. Designed for operators who demand robust output and predictable performance, it combines eight non-clog burners, a convection oven, and a heavy-duty stainless exterior into a single freestanding unit rated at 296,000 BTU.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Remove grates and burners; soak in warm water with mild detergent for 15–30 minutes, scrub with a non-abrasive brush, rinse, and air dry. Wipe stainless steel surfaces with a neutral pH cleaner and soft cloth; polish along the grain. Clean oven interior after cooling: scrape debris, vacuum ash, apply oven cleaner per label, wipe, and dry. Clean backriser, vents, and condenser areas monthly to prevent grease buildup; document each service.#@@#Additional Info#@#Southbend’s 4481AC-LP 48.63" liquid propane range delivers 296,000 BTU across eight burners, a convection oven, stainless steel front, cabinet base with three racks, 22.5" flue riser, 6" adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48.63-inch liquid propane restaurant range delivers concentrated heat and consistent results for high-volume kitchens handling continuous service. Designed for operators who demand robust output and predictable performance, it combines eight non-clog burners, a convection oven, and a heavy-duty stainless exterior into a single freestanding unit rated at 296,000 BTU.
#@@# Eight Burner Array#@#
Eight manual burners provide immediate, high-capacity heat for simultaneous cooking across multiple pans. Operators gain rapid boil and sear capability while lift-off grates simplify maintenance and reduce downtime.
#@@# Heavy-Duty Heat#@#
The unit produces 296,000 BTU total, enabling fast recovery under continuous load and reliable temperature stability during peak service. Chefs achieve consistent results across large batch tasks, reducing cycle time for high-volume preparations.
#@@# Convection Oven#@#
One convection oven with battery spark ignition offers uniform heat distribution for baking, roasting, and holding applications. Kitchen staff maintain consistent product quality while leveraging three included racks to maximize oven capacity.
#@@# Durable Exterior#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs create a corrosion-resistant exterior that withstands daily commercial use. Maintenance crews receive straightforward access for cleaning, and adjustable legs allow precise leveling on uneven floors.
#@@# Integrated Storage#@#
A cabinet base provides secure storage for pans, utensils, and serviceware directly beneath the oven, streamlining workflow and reducing back-and-forth trips. Staff maintain a compact footprint while keeping essential items immediately available.
#@@# Venting And Shelf#@#
A 22.5-inch flue riser with hi-shelf supplies effective backriser ventilation and a convenient elevated shelf for staging pans or small equipment.
#@@#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 daily and remove debris to prevent clogging. Scrub grates weekly with a nonabrasive pad and warm detergent. Flush pilot assemblies monthly and verify pilot and battery spark ignition; replace batteries as scheduled. Degrease stainless steel front and sides with pH-neutral cleaner, wiping with the grain to avoid streaks. Check door seals and gaskets for wear; replace when compression fails. Level the unit and ensure 296,000 BTU connections meet CSA and NSF requirements.