Stop compromising output for speed. This commercial liquid propane range delivers concentrated heat, robust construction, and versatile cooking surfaces to sustain continuous service in busy kitchens. Operators achieve consistent results across four non-clog burners, a full-sized oven, and a dedicated charbroiler, all rated to support sustained high-volume production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply. Remove grates and racks; soak in warm, soapy water. Scrape charbroiler plates and wipe surfaces with a non-abrasive cleaner. Degrease oven interior, clean door seals, and dry thoroughly. Vacuum condenser and backriser vent; clean grease traps and hood filters to prevent fires. Inspect burners and pilot for clogs; clear with brush. Reassemble when dry and restore gas. Regular cleaning prevents contamination, fires, excess energy use, and costly failures.#@@#Additional Info#@#Southbend’s 4481DC-2CR-LP liquid propane range delivers 241,000 BTU with four burners, a 24" charbroiler, a standard oven, and a cabinet base. It features stainless steel, 6" adjustable legs, a 22.5" flue riser, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising output for speed. This commercial liquid propane range delivers concentrated heat, robust construction, and versatile cooking surfaces to sustain continuous service in busy kitchens. Operators achieve consistent results across four non-clog burners, a full-sized oven, and a dedicated charbroiler, all rated to support sustained high-volume production.
#@@# Four Burners#@#
Four heavy-duty non-clog burners supply the primary cooking power, providing immediate ignition and stable flame control for sautéing and boiling. Chefs maintain consistent temperatures under heavy load while operators benefit from simplified cleaning and reduced downtime.
#@@# Charbroiler Section#@#
Integrated 24-inch charbroiler on the right offers direct radiant heat for grilling proteins and produce, producing char marks and flavor without a separate unit. Technicians access service points easily, which shortens maintenance intervals and keeps throughput steady.
#@@# Oven Capacity#@#
Standard oven delivers a 26.00-inch by 26.50-inch by 14.00-inch interior that accommodates full pans and multiple racks, enabling batch baking and holding tasks. Battery spark ignition ensures reliable starts while the spring-assisted counterweight door reduces operator fatigue during frequent use.
#@@# Construction Materials#@#
Stainless steel front, sides, shelf, and riser provide corrosion resistance and a serviceable surface that resists staining and warping in commercial environments. Welded seams and a cabinet base sustain repeated daily cleaning cycles and protect internal components.
#@@# Vent Configuration#@#
The 22.5-inch flue riser with high shelf integrates ventilation management with a practical storage surface that keeps tools and small pans within reach. This arrangement preserves counter space while directing heat and combustion products upward to maintain a safer work zone.
#@@#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 pilot assembly weekly; remove grease and carbon deposits with a nonabrasive brush and a low-alkaline degreaser to maintain consistent ignition and heat output. Lubricate valve stems quarterly with food‑grade lubricant and tighten fittings to 10–15 foot‑pounds torque where specified. Clean charbroiler grates after each service cycle and descale oven interior monthly with manufacturer‑approved solution. Verify 6" adjustable legs for level and secure anchoring before operation.