Stop compromising throughput for control. This high-capacity restaurant range combines a powerful charbroiler top with dedicated ovens to handle continuous service while maintaining consistent heat and reliable ignition. Food service teams will reduce cook times and maintain menu quality through durable construction and straightforward controls designed for commercial kitchens focused on efficiency and uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut off the range and let surfaces cool. Remove grates and racks; soak in a degreaser for 15–30 minutes, scrub, rinse, and dry. Wipe the stainless steel exterior with mild detergent and a soft cloth; avoid bleach. Clean charbroiler grates and grease troughs daily; empty and degrease drip trays. Vacuum condenser and backriser vents weekly to prevent grease buildup. Inspect door seals and gas fittings; tighten or replace as needed for safety and efficiency.#@@#Additional Info#@#Southbend's 4481EE-3CR-LP 48" liquid propane range delivers 252,000 BTU with two non-clog burners, a 36" charbroiler, dual ovens, stainless steel construction, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This high-capacity restaurant range combines a powerful charbroiler top with dedicated ovens to handle continuous service while maintaining consistent heat and reliable ignition. Food service teams will reduce cook times and maintain menu quality through durable construction and straightforward controls designed for commercial kitchens focused on efficiency and uptime.
#@@# Charbroiler Top#@#
Engineered with a 36-inch charbroiler on the right and two non-clog burners on the cooktop, this unit delivers concentrated searing and high heat for grill applications. Chefs will achieve consistent char and quick recovery between loads, supporting busy service periods without extended cooldown delays.
#@@# Dual Space Saver Ovens#@#
Two space saver ovens with battery spark ignition provide simultaneous baking and roasting capability while saving footprint. Operators can separate tasks across ovens to shorten ticket times and increase throughput without sacrificing the oven interior volume of 19.50 inches by 26.50 inches by 14.00 inches.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs create a robust platform for constant use and straightforward sanitation. Kitchen staff will experience corrosion resistance and easy surface cleaning, extending service life and minimizing maintenance intervals.
#@@# High Output Heat#@#
Total rated heat at 252,000 BTU supports high-volume cooking and rapid preheat cycles across the charbroiler and burners. Line cooks will benefit from immediate temperature response for searing, boiling, and heavy-duty frying operations during peak hours.
#@@# Service Ready Design#@#
The 22.5-inch flue riser with hi-shelf and standing pilot arrangement simplifies venting and provides storage above the range for operational convenience. Maintenance teams will access service points easily and integrate the unit into existing backline setups with minimal modification.
#@@#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 charbroiler daily; remove debris and carbon with a brass brush and vacuum for stable flame and heat. Clean grease trays after each service with detergent and hot water, then dry before reinstalling. Calibrate thermostats monthly and verify oven temperature with a certified probe; adjust controls as per specifications. Degrease stainless steel exterior with pH-neutral cleaner and microfiber cloth; polish along the grain.