Stop sacrificing output for reliability. This 48-inch liquid propane restaurant range delivers concentrated power across four non-clog burners, plus an integrated right griddle, engineered to maintain steady production during peak service periods. Designed for commercial kitchens, the unit combines thermostatic controls, robust stainless steel surfaces, and a spacious oven and cabinet base to support continuous use and simplified maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off fuel supply before cleaning. Scrape griddle and burners of food debris; remove grates and wash with warm, soapy water. Clean oven interior with a mild alkaline cleaner; rinse and dry. Wipe stainless steel surfaces with non-abrasive cleaner and soft cloth to prevent corrosion. Vacuum condenser and backriser area to remove grease buildup. Inspect seals and thermostatic controls; replace worn parts. Regular cleaning reduces bacteria, fire risk, energy use, and repair costs.#@@#Additional Info#@#Southbend’s 4481DC-2TR-LP 48" liquid propane range delivers 225,000 BTU with four burners, a 24" griddle, a standard oven, stainless steel front, adjustable legs, and a 22½" flue riser for high-volume kitchens.#@@#General Info#@#Description #@#
Stop sacrificing output for reliability. This 48-inch liquid propane restaurant range delivers concentrated power across four non-clog burners, plus an integrated right griddle, engineered to maintain steady production during peak service periods. Designed for commercial kitchens, the unit combines thermostatic controls, robust stainless steel surfaces, and a spacious oven and cabinet base to support continuous use and simplified maintenance.
#@@# Burners Performance#@#
Four non-clog burners provide consistent heat distribution and rapid recovery under load, supplying the 225,000 BTU total capacity needed for high-volume operations. Operators gain precise flame control through thermostatic regulation, which reduces temperature variance and improves cooking consistency.
#@@# Right Griddle Plate#@#
A 24-inch griddle on the right side offers a solid 1/2-inch plate thickness for even heat retention and searing across large flat-top tasks. Chefs achieve uniform browning and faster cycle times while the integrated thermostatic control maintains setpoints during continuous service.
#@@# Oven Capacity#@#
A single standard oven with battery spark ignition accommodates sheet pans and full-size containers for baking, roasting, and holding applications. Crew members benefit from reliable ignition and controlled heat that streamline multi-course workflows.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and a 22-1/2-inch flue riser with hi-shelf provide corrosion resistance and a sanitary work surface that withstands rigorous cleaning. Facilities managers receive a long duty life and reduced replacement frequency due to heavy-duty fabrication.
#@@# Installation Flexibility#@#
Freestanding design with 6-inch adjustable legs allows precise leveling on uneven floors and straightforward placement within line configurations. Service technicians find access points compatible with standard commercial utility connections for liquid propane systems.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris to prevent clogging. Clean the griddle plate after each shift with a nonabrasive scraper and warm water degreaser; dry thoroughly to avoid rust. Wipe the stainless steel front, sides, shelf, and legs with a mild detergent and soft cloth; rinse and buff to maintain finish. Verify thermostatic controls and pilot operation monthly, replacing worn gaskets on the oven door. Level the unit and secure the backriser per installation guidelines.