For high-volume kitchens needing precise heat control and griddle capacity, this 48.63" liquid propane restaurant range delivers reliable performance while minimizing maintenance. It provides 175,000 BTU total heat output, combining two non-clog burners with a 36" griddle on the right for simultaneous stovetop and flat-top cooking. Features include a standard oven, cabinet base, flue riser with hi-shelf, and stainless steel construction for continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let surfaces cool. Remove grates and wipe burners with warm, soapy water; clear debris from ports with a soft brush. Scrape griddle with a stainless spatula, clean with mild degreaser, rinse and dry. Vacuum condenser and backriser shelf to remove grease buildup. Wipe ovens and cabinet interior with non-abrasive cleaner, replace gasket if worn. Dry all parts before reconnecting gas. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Southbend 4481DC-3TR-LP 48.63" liquid propane restaurant range delivers 175,000 BTU with two non-clog burners, 36" thermostatic griddle, standard oven with battery spark ignition, stainless steel front and 6" adjustable legs.#@@#General Info#@#Description #@#
For high-volume kitchens needing precise heat control and griddle capacity, this 48.63" liquid propane restaurant range delivers reliable performance while minimizing maintenance. It provides 175,000 BTU total heat output, combining two non-clog burners with a 36" griddle on the right for simultaneous stovetop and flat-top cooking. Features include a standard oven, cabinet base, flue riser with hi-shelf, and stainless steel construction for continuous use.
#@@# Non-Clog Burners#@#
Two non-clog burners ensure focused flame control and consistent output under heavy use. Reduced downtime and easier maintenance improve efficiency.
#@@# Right Griddle#@#
The 36" griddle with a 1/2" plate ensures even heat distribution and high-throughput cooking. It accommodates pancakes, sandwiches, and proteins while preserving stovetop space.
#@@# Thermostatic Controls#@#
Thermostatic controls regulate griddle and oven temperatures for consistent results. Chefs reduce waste and maintain quality with precise settings.
#@@# Standard Oven#@#
The standard oven includes battery spark ignition for reliable startup and fits sheet pans for batch cooking. It enables simultaneous roasting or baking alongside rangetop use.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and withstand frequent cleaning. This durable design extends equipment life and maintains appearance under daily use.
#@@# Adjustable Legs And Cabinet#@#
Six-inch adjustable legs ensure stability on uneven floors. The cabinet base provides storage and easy service access, reducing maintenance time.
Specifications include freestanding installation, standing pilot burners, 22-1/2" flue riser with shelf, one rack, and certifications: cCSAus, CSA Flame, CSA Star, and NSF. Weighing 735 pounds, it measures 48.63" wide by 59.5" high by 34" deep, ideal for large kitchens in restaurants, cafeterias, hospitals, universities, and hospitality venues needing combined range and griddle functionality.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for carbon buildup; remove ignition components and clean with a non-abrasive brush, then reassemble. Clean oven interior weekly; scrape loose debris and degrease with a commercial oven cleaner rated for stainless steel. Wipe stainless surfaces after each service with a damp cloth and pH-neutral detergent. Verify thermostatic controls and standing pilot operation monthly and check gas connections for leaks using a soap solution.