Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers 175,000 BTU of fieldable heat while retaining precise manual control for frying, boiling, searing, and griddling in high-volume kitchens. Operators benefit from a durable stainless work surface, integrated griddle, and oven capacity, along with service-friendly features designed for continuous duty in institutional and commercial settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off valves. Scrape griddle and wipe with a cloth dampened in warm, soapy water. Remove burner grates and soak in degreaser; scrub ports with a soft brush. Vacuum debris from oven and clean interior with mild detergent. Clean stainless steel surfaces with non-abrasive cleaner and dry to prevent corrosion. Inspect seals, flue riser, and condensers; replace worn parts. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Southbend’s 4481DC-3GL-LP 48" liquid propane range offers 175,000 BTU with two non-clog burners, a 36" griddle, manual controls, a standard oven with battery spark ignition, stainless steel exterior, 22-1/2" flue riser, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers 175,000 BTU of fieldable heat while retaining precise manual control for frying, boiling, searing, and griddling in high-volume kitchens. Operators benefit from a durable stainless work surface, integrated griddle, and oven capacity, along with service-friendly features designed for continuous duty in institutional and commercial settings.
#@@# Burners Performance#@#
Two rated non-clog burners provide concentrated output ideal for rapid boiling and high-heat searing operations. Crew members achieve consistent heat with manual knobs that allow immediate response and repeatable results across pans.
#@@# Griddle Capacity#@#
A 36-inch left griddle offers .500-inch plate thickness for heavy load retention and even heat distribution across large cooking areas. Staff can run multiple product lines simultaneously while maintaining flat-top temperature stability.
#@@# Oven and Cabinet#@#
The unit includes a standard oven and a cabinet base that stores and finishes products without requiring separate equipment. Chefs gain integrated bake and hold capability, plus an included rack for immediate use.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and backriser deliver corrosion resistance and simplified sanitation for daily cleaning cycles. Maintenance teams access lift points and simple surfaces that reduce cleaning time while preserving visual condition.
#@@# Service and Certification#@#
Certified to cCSAus and CSA standards with NSF listing, the range meets regulatory expectations for commercial kitchens and supports kitchen inspections. The design qualifies for the manufacturer service program to streamline parts and repair workflows.
#@@# Installation Flexibility#@#
Freestanding configuration with six-inch adjustable legs and a 22-1/2-inch flue riser with hi-shelf accommodates uneven floors and standard venting schemes.
#@@#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; clean grates and griddle with a nonabrasive pad and degreaser after service; flush oven interior weekly and check ignition components for carbon buildup; verify gas connections and test for leaks with approved solution before each shift; adjust 6" legs to level the appliance and confirm flue riser clearance to maintain proper venting; replace worn gaskets and tighten fasteners monthly to sustain performance.