Stop compromising throughput for control. This 48-inch liquid propane restaurant range combines concentrated heat output with robust construction to sustain continuous service in demanding kitchens. Designed for food service professionals, the unit delivers predictable performance across eight non-clog burners and two ovens, supporting simultaneous cooking workflows without interruptions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply. Remove grates and racks. Scrape burners and vacuum debris. Clean stainless surfaces with mild detergent and soft cloth; avoid abrasive pads. Degrease oven interiors and backriser vent; inspect flue riser for buildup. Wipe control knobs and pilot area; confirm igniters function. Dry all parts and reassemble. Schedule coil and vent deep clean monthly to prevent fires, lower energy use, and meet CSA and NSF inspection standards.#@@#Additional Info#@#Southbend’s 4481EE-LP 48" Liquid Propane Restaurant Range offers 354,000 BTU, eight non-clog burners, two ovens with battery spark ignition, stainless steel exterior, 22-1/2" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48-inch liquid propane restaurant range combines concentrated heat output with robust construction to sustain continuous service in demanding kitchens. Designed for food service professionals, the unit delivers predictable performance across eight non-clog burners and two ovens, supporting simultaneous cooking workflows without interruptions.
#@@# Eight Burners#@#
Eight open burners provide staged power across the cooktop, enabling simultaneous searing, boiling, and sautéing operations. Operators gain consistent flame distribution and rapid recovery, reducing cycle times during peak service periods.
#@@# High Heat Output#@#
The range produces a total of 354,000 BTU, supplying elevated thermal capacity for heavy-duty production. Chefs maintain set points under load, preserving recipe timing and quality across large batch preparations.
#@@# Dual Oven Configuration#@#
Two space-saver ovens with battery spark ignition allow parallel baking and roasting tasks while occupying minimal footprint. Each oven ships with one rack and supports independent temperature control to streamline mixed-menu service.
#@@# Durable Stainless Construction#@#
The stainless steel front, sides, shelf, and flue riser resist corrosion and simplify sanitation routines in commercial environments. Maintenance teams can perform surface cleaning quickly, preserving hygiene standards and reducing downtime.
#@@# Service-Oriented Design#@#
A 22-1/2" flue riser with a hi-shelf integrates ventilation management and provides auxiliary staging for pans or small equipment. The unit qualifies for a Service First program, offering planned support options that minimize service interruptions.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs allow precise leveling on uneven floors to ensure stable operation and safe workflows. Technicians can complete installation adjustments rapidly, securing consistent clearance and alignment.
#@@#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 and remove debris to maintain consistent flame and heat. Clean stainless steel exterior with a neutral detergent and microfiber cloth to prevent corrosion. Degrease oven interiors after heavy use; remove racks and soak in warm, soapy water before reinstalling. Verify pilot lights and battery spark ignition components monthly; replace batteries and worn electrodes as needed. Level unit and tighten gas fittings; test for leaks after service.