Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers calibrated power and consistent heat across burners, griddle, and ovens to meet sustained service demands without compromising temperature accuracy. Operators gain fast recovery, simplified maintenance, and durable construction engineered for continuous commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the LP supply. Remove grates and griddle plate. Scrape grease and clean the griddle with warm water and mild detergent, then rinse and dry. Vacuum behind the unit and clean the 22-1/2" flue riser shelf. Wipe stainless surfaces with a non-abrasive cleaner and soft cloth. Clean burners and check the standing pilot and thermostatic controls; replace faulty parts. Clean ovens and remove racks; wash with warm soapy water and dry before reassembly.#@@#Additional Info#@#Southbend's 48" liquid propane range, model 4481EE-3TL-LP, offers 220,000 BTU from two burners and a 36" griddle. It features thermostatic controls, standing pilot, two ovens, stainless steel build, adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers calibrated power and consistent heat across burners, griddle, and ovens to meet sustained service demands without compromising temperature accuracy. Operators gain fast recovery, simplified maintenance, and durable construction engineered for continuous commercial use.
#@@# Burners and Griddle#@#
Two non-clog open burners provide concentrated output for rapid boil and sear tasks, while a 36-inch griddle on the left covers flat-top production needs. Operators receive reliable flame performance and straightforward cleaning access, reducing downtime during peak periods.
#@@# Thermostatic Controls#@#
Thermostatic controls maintain set temperatures for both the griddle and ovens, minimizing temperature swings and ensuring repeatable cooking results. Chefs obtain consistent product quality through precise adjustments and rapid stabilization after load changes.
#@@# Oven Capacity#@#
Two space-saver ovens feature battery spark ignition and include one rack per oven to handle batch cooking and simultaneous menu items. Kitchen teams can roast, hold, and finish components independently, improving throughput in constrained footprint setups.
#@@# Construction and Finish#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and a sanitary work surface that withstands daily cleaning cycles. Facilities benefit from a professional appearance paired with materials that endure heavy use and chemical cleaners.
#@@# Vent and Shelf#@#
A 22-1/2 inch flue riser with hi-shelf integrates ventilation clearance and elevated storage for pans or finishing stations. Service lines gain organized staging for tools and trays while maintaining code-required combustion clearance.
#@@# Adjustability and Certification#@#
Six-inch adjustable legs allow precise leveling on uneven floors, supporting safe operation and consistent burner manifold alignment.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4481EE-3TL-LP range by inspecting gas connections and regulators monthly for leaks; use soapy water to check for bubbles, and shut off fuel before servicing. Clean the griddle plate after each shift with a scraper and warm water, then season with a thin layer of oil. Remove burners and grates weekly to soak in degreaser; dry components fully before reassembly. Vacuum the condenser and backriser quarterly to prevent heat buildup.