Stop sacrificing kitchen throughput for control. This 48-inch liquid propane restaurant range delivers concentrated power across six burners and a standard oven, enabling continuous production without sacrificing heat precision. Operators achieve consistent results while staff reduce downtime thanks to robust construction and service-focused features.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off valves. Scrape burners and wipe grates with a degreasing detergent; rinse and dry. Clean oven interior with a non-abrasive oven cleaner; remove racks and soak in warm, soapy water. Vacuum condenser and backriser area; wipe stainless steel surfaces with a mild detergent and dry to prevent streaks. Check seals and adjustable legs; tighten fasteners. Perform weekly deep clean and document checks to reduce fire risk, extend equipment life, and meet CSA/NSF rules.#@@#Additional Info#@#Southbend's 4481DC-7L-LP 48" liquid propane range offers 271,000 BTU from six burners, a standard oven with spark ignition, a cabinet base with one rack, stainless steel exterior, 22½" flue riser with shelf, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing kitchen throughput for control. This 48-inch liquid propane restaurant range delivers concentrated power across six burners and a standard oven, enabling continuous production without sacrificing heat precision. Operators achieve consistent results while staff reduce downtime thanks to robust construction and service-focused features.
#@@# High-Capacity Burners#@#
Six high-output burners deliver a combined 271,000 BTU, allowing simultaneous high-heat tasks across multiple pans. Chefs maintain production rates for peak service periods while controlling flame manually for precise searing and rapid boil applications.
#@@# Versatile Oven Capacity#@#
A single standard oven with battery spark ignition provides reliable, on-demand baking and roasting support for batch cooking. Team members stage and finish menu items in the oven while maintaining stovetop throughput, improving workflow in busy kitchens.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and simplify daily cleaning routines. Kitchen staff preserve the unit's appearance and hygiene with routine wipes and less abrasive maintenance compared to less durable materials.
#@@# Integrated Backriser Shelf#@#
A 22-1/2 inch flue riser with hi-shelf increases usable vertical space for small equipment and holding pans. Line cooks organize prep tools and maintain immediate access to hot items without crowding the cooking surface.
#@@# Service-Ready Design#@#
The unit qualifies for a Service First program and features simple manual controls and standing pilot configuration to reduce service complexity. Engineering choices minimize downtime and allow technicians to perform targeted maintenance efficiently.
#@@# Adjustable Stability System#@#
Six-inch adjustable legs provide on-site leveling to accommodate uneven floors and maintain safe work heights.
#@@#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 and pilot daily; remove debris and tighten connections to prevent flame irregularities. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth to avoid scratches. Degrease oven interior weekly and remove rack for hot, soapy immersion. Verify gas supply lines and test for leaks using approved solution; replace damaged hoses immediately. Level unit and check 6" adjustable legs quarterly. Schedule CSA/NSF service annually to maintain compliance.