For high-volume kitchens where uptime and output drive profitability, this 48" liquid propane restaurant range delivers power and durability for continuous service. Designed for commercial use, it features dual burners, a right-side griddle, and two compact ovens to handle multiple tasks efficiently. Specifications emphasize serviceability and safety with a standing pilot, battery spark ignition for ovens, and NSF certification.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool range. Wash grates with soapy water; scrub griddle with non-abrasive pad and degreaser. Vacuum oven, wipe, and clean burner ports with a soft brush. Clean condenser and backriser to reduce grease and fire risk. Rinse, dry, reassemble. Check seals and legs for wear. Regular cleaning prevents contamination, fires, inefficiency, and repairs.#@@#Additional Info#@#Southbend's 4481EE-3GR-LP 48" propane range offers 220,000 BTU, two burners, 36" griddle, two ovens, stainless steel build, 22.5" flue riser, 6" legs, .500" griddle plate, NSF/CSA certified, manual controls.#@@#General Info#@#Description #@#
For high-volume kitchens where uptime and output drive profitability, this 48" liquid propane restaurant range delivers power and durability for continuous service. Designed for commercial use, it features dual burners, a right-side griddle, and two compact ovens to handle multiple tasks efficiently. Specifications emphasize serviceability and safety with a standing pilot, battery spark ignition for ovens, and NSF certification.
#@@# Power Output#@#
Rated at 220,000 BTU, the range powers two non-clog burners and a 36" griddle, allowing simultaneous high-heat searing and flat-top cooking. Operators achieve consistent temperatures across large pans and griddle sections, reducing batch variation during peak times.
#@@# Griddle Surface#@#
The 36" right griddle with a .500" (1/2") thick plate ensures even heat distribution and retention under heavy use. Its thermal mass minimizes temperature drops, supporting continuous fry, sear, and flat-top applications in busy kitchens.
#@@# Oven Configuration#@#
Two space-saving ovens with battery spark ignition and one rack each enable parallel baking, roasting, or holding in a compact footprint. Separate oven chambers allow staggered cook cycles, enhancing menu flexibility without increasing floor space.
#@@# Construction Materials#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and simplify cleaning, meeting institutional foodservice and hospital standards. The 22-1/2" flue riser with shelf integrates ventilation and offers storage above the cookline.
#@@# Serviceability Features#@#
Non-clog burners, lift-off grates, and a standing pilot reduce downtime for cleaning and maintenance. The design supports service-first maintenance programs, lowering operating costs and enabling preventive care.
#@@# Installation And Stability#@#
Freestanding installation with 6" adjustable legs and a backriser ensures stability on uneven floors.
#@@#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 weekly, removing debris for consistent flame and max BTU. Clean griddle plate daily with scraper and neutral cleaner; season .500" plate per guidelines. Vacuum condenser and wipe stainless surfaces monthly to prevent corrosion. Check standing pilot and spark ignition before shifts; replace batteries and check thermocouples if needed. Tighten gas fittings and confirm no leaks with approved detector.