Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers concentrated power and durable construction to support sustained cooking cycles while preserving consistent heat across multiple burners and the oven compartment. Kitchen teams gain predictable performance and simplified maintenance in a single freestanding unit that meets commercial certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off Liquid Propane supply. Remove grates and racks; soak racks in warm, soapy water. Scrub burners with a soft brush; clear ports to prevent clogging. Wipe stainless steel surfaces with non-abrasive cleaner and soft cloth. Clean oven interior after cooling; use manufacturer-approved degreaser for heavy buildup. Vacuum flue riser shelf and condenser areas to remove grease. Dry parts fully before reassembly to ensure safe operation and extend equipment life.#@@#Additional Info#@#The Southbend 4481DC-5L-LP 48" liquid propane range delivers 290,000 BTU across five burners, a standard oven, and cabinet base. It features a stainless steel exterior, 22-1/2" flue riser with shelf, 6" adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers concentrated power and durable construction to support sustained cooking cycles while preserving consistent heat across multiple burners and the oven compartment. Kitchen teams gain predictable performance and simplified maintenance in a single freestanding unit that meets commercial certifications.
#@@# Five Burners#@#
Five burners provide zoned heat for simultaneous high-volume tasks, with three non-clog burners at the front left and two non-clog burners on the right delivering rapid surface recovery. Operators gain multitasking capability and consistent boil and sear results across the cooktop.
#@@# Pyromax Burners#@#
Two Pyromax burners at the back left supply concentrated output for heavy pans and continuous service periods, enabling quick temperature escalation for stock pots and large skillets. Chefs maintain throughput for high-demand recipes without sacrificing control.
#@@# Standard Oven#@#
A single standard oven with battery spark ignition supports baking, roasting, and holding applications while freeing the top burners for active cooking. Staff achieve reliable internal temperatures for plated items and batch production during peak hours.
#@@# Flue Riser Shelf#@#
The 22-1/2 inch flue riser with hi-shelf creates elevated storage and a service shelf for staging pans or holding cooked product, reducing back-and-forth traffic on the line. Teams improve workflow efficiency and keep tools within reach during service.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf offer a corrosion-resistant exterior that withstands commercial kitchen cleaning protocols and heavy use. Maintenance teams perform sanitation tasks quickly while preserving an organized, professional presentation.
#@@# Adjustable Legs#@#
Six-inch adjustable legs provide field-leveling capability on uneven floors to ensure stable operation and safe clearance for floor cleaning.
#@@#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 food debris to prevent clogging; disassemble non-clog burners weekly for deep cleaning using a soft brush and warm, soapy water. Verify standing pilot and battery spark ignition components monthly; replace batteries and check electrode alignment. Clean stainless steel surfaces with a mild detergent and soft cloth; avoid abrasives. Level the freestanding unit and confirm 6" adjustable legs set securely. Schedule CSA and NSF compliance inspections annually.