Built for high-volume kitchens, this 48.63" liquid propane restaurant range combines burners, a left griddle, and a convection oven to streamline production while maintaining consistent thermal performance. Operators benefit from a consolidated cooking platform supporting stovetop, griddle, and oven workflows, reducing labor and station transfers. The unit meets commercial safety and sanitation certifications required by institutional buyers and hospitality managers.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let unit cool. Remove grates and wipe wavy grates, burners, and griddle with a degreasing solution and a non-abrasive pad. Clean convection oven interior with approved oven cleaner; rinse and dry. Vacuum condenser and backriser area to remove debris. Wipe stainless steel front, sides, shelf and legs with mild detergent; rinse and dry to prevent corrosion. Replace racks and reconnect gas. Perform weekly grease trap and vent checks to reduce fire risk and maintain efficiency.#@@#Additional Info#@#Southbend's 48.63" Liquid Propane Range, model 4482AC-3GL-LP, offers 150,000 BTU, two burners, 36" griddle, convection oven, stainless steel build, cabinet base, flue riser, adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this 48.63" liquid propane restaurant range combines burners, a left griddle, and a convection oven to streamline production while maintaining consistent thermal performance. Operators benefit from a consolidated cooking platform supporting stovetop, griddle, and oven workflows, reducing labor and station transfers. The unit meets commercial safety and sanitation certifications required by institutional buyers and hospitality managers.
#@@# Two Non-Clog Burners#@#
Two sealed, non-clog burners ensure reliable ignition and sustained heat for sautéing and boiling. The design minimizes cleaning downtime and prevents hotspots, helping chefs maintain consistent cook times during peak service.
#@@# Left Griddle Plate#@#
A 36" left griddle with 1/2" plate thickness offers even heat for grilling, searing, and frying. Its thermal mass ensures steady temperature control under heavy loads, reducing sag during continuous ticket flows.
#@@# Convection Oven Cavity#@#
The convection oven features battery spark ignition for reliable starts and even air circulation for consistent baking and roasting. Three adjustable racks accommodate sheet pans and full-size hotel pans used in institutional kitchens.
#@@# Stainless Exterior Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation, meeting NSF requirements. The durable finish maintains appearance and supports cleaning in demanding environments.
#@@# 150,000 BTU Output#@#
The range delivers 150,000 BTU of power to handle the load demands of restaurants, hospitals, and campus dining facilities. High thermal capacity reduces recovery time when multiple pots and griddles operate simultaneously, boosting throughput.
#@@# Freestanding Installation#@#
Freestanding design with 6" adjustable legs and a 22.5" flue riser with shelf allows flexible placement and ventilation integration.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris with a brass brush to maintain consistent flame. Clean griddle surface after each shift using a scraper and warm water; season with thin oil when cool. Degrease oven interior monthly with a commercial oven cleaner and remove racks for separate washing. Wipe stainless steel front and sides with a neutral pH cleaner and a soft cloth. Verify standing pilot and spark ignition for reliable ignition and adjust cabinet seals as needed.