Stop compromising throughput for control. This 48" liquid propane restaurant range delivers concentrated power and consistent heat distribution for sustained high-volume cooking operations. Operators gain repetitive accuracy across six burners and a full-size oven while maintenance remains straightforward due to stainless steel surfaces and a service-ready design.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut off gas. Remove grates and racks; soak in warm, soapy water and scrub. Wipe stainless steel with mild detergent, rinse, and dry. Clean burners and ports with a brush to remove debris. Degrease oven interior and flue riser; inspect and clear vents. Clean condenser coils and check seals to improve efficiency and lower bills. Record cleaning dates to meet CSA and NSF audit requirements.#@@#Additional Info#@#Southbend’s 4481DC-6R-LP 48" Liquid Propane Restaurant Range delivers 290,000 BTU across six burners with a standard oven; stainless steel, 22½" flue riser, 6" adjustable legs, manual controls, CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48" liquid propane restaurant range delivers concentrated power and consistent heat distribution for sustained high-volume cooking operations. Operators gain repetitive accuracy across six burners and a full-size oven while maintenance remains straightforward due to stainless steel surfaces and a service-ready design.
#@@# Six Burners#@#
Six burners deliver a combined 290,000 BTU output, enabling simultaneous high-heat searing, simmering, and rapid boil tasks without load shifting. Chefs maintain production tempo across multiple pans while staff balance timing for large batch runs.
#@@# Mixed Burner Array#@#
The front-right features three star/sauté burners for rapid, focused heat, while two pyromax burners occupy the back-right for intensive boiling. Additionally, two non-clog burners on the left provide reliable continuous service. Kitchens obtain task-specific flame profiles to match pans and techniques, reducing cycle time and fuel waste.
#@@# Oven And Cabinet#@#
A standard oven with battery spark ignition pairs with a cabinet base and one rack to expand cooking capacity while providing enclosed storage below. Teams achieve simultaneous roasting and stovetop work without additional floor equipment, improving workflow and footprint efficiency.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2" flue riser with hi-shelf resist corrosion and simplify sanitation procedures in line with NSF requirements. Staff perform cleaning and visual inspections quickly, which lowers downtime and preserves surface integrity under heavy use.
#@@# Service Ready Design#@#
The unit qualifies for the manufacturer’s Service First program and includes standing pilot controls and manual control knobs to facilitate field maintenance. Technicians access predictable components, which reduces mean time to repair and supports continuous operation in commercial settings.
#@@#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#@#Perform weekly surface cleaning with a stainless steel-safe detergent and a soft cloth to prevent grease buildup and corrosion. Inspect burner ports monthly; remove debris with a nonmetallic brush and verify proper flame patterns. Verify oven ignition and standing pilot daily; replace batteries and clean electrodes when ignition weakens. Check door seals and adjust 6" legs quarterly to maintain level operation and consistent temperatures.