Stop sacrificing output for control. This 48.63-inch liquid propane restaurant range delivers concentrated heat and reliable ignition across six burners and two ovens, enabling continuous service in busy kitchens. Operators achieve predictable cook times and consistent results with manual controls and a durable stainless steel exterior designed for daily commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut off gas and allow the range to cool completely. Remove oven racks and soak in warm, soapy water; scrub burners with a non-abrasive brush and clear ports. Wipe stainless steel front, sides, shelf and legs with a mild detergent and soft cloth; rinse and dry to prevent corrosion. Clean flue riser and vent to remove grease buildup. Inspect seals and controls; tighten or replace worn parts. Regular cleaning prevents sickness, fires, higher bills, breakdowns and inspection failures.#@@#Additional Info#@#Southbend's 4481EE-7R-LP 48.63" liquid propane range offers 316,000 BTU, six burners, two ovens with battery ignition, stainless steel front, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified, freestanding, manual controls, 735 pounds.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 48.63-inch liquid propane restaurant range delivers concentrated heat and reliable ignition across six burners and two ovens, enabling continuous service in busy kitchens. Operators achieve predictable cook times and consistent results with manual controls and a durable stainless steel exterior designed for daily commercial use.
#@@# Burners Performance#@#
Six burners produce the primary cooking power, totaling 316,000 BTU, and include four pyromax burners plus two non-clog burners on the left for tasks requiring steady low or high heat. Technicians maintain burner performance easily thanks to serviceable components and straightforward manual control knobs that simplify adjustments during peak periods.
#@@# Oven Capacity#@#
Two space saver ovens provide dual baking and roasting zones with battery spark ignition and include one rack per oven to support simultaneous preparations. Chefs separate applications between ovens to protect product quality and reduce cross-flavor transfer while maintaining overall footprint efficiency in tight lineups.
#@@# Ignition Reliability#@#
Battery spark ignition supplies dependable starts for the ovens while a standing pilot supports the burners, reducing downtime related to ignition failures. Kitchen staff resume service quickly when shifts change or during continuous production hours because ignition systems require minimal intervention.
#@@# Construction Durability#@#
Stainless steel front, sides, and top shelf resist corrosion and withstand frequent cleaning cycles common in institutional and hospitality environments. Maintenance teams preserve appearance and sanitation metrics more efficiently, and 6-inch adjustable legs allow precise leveling on uneven floors to maintain safe operation.
#@@# Venting And Work Shelf#@#
A 22-1/2-inch flue riser with hi-shelf integrates venting and provides an elevated storage surface for pans and small utensils.
#@@#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 daily and remove debris from burner heads to maintain consistent flame profiles. Clean stainless steel surfaces with a mild detergent and soft cloth, then rinse and dry to prevent corrosion. Flush oven cavities weekly at cool-down using nonabrasive cleaners; remove racks and soak in warm, soapy water. Verify manual controls operate smoothly and adjust gaskets or hinges when seals show wear. Schedule CSA and NSF compliance checks and calibrate thermostats quarterly.