Handle high-volume cooking without compromise. This 48.63-inch liquid propane restaurant range delivers a total output of 150,000 BTU and combines two high-capacity burners with a 36-inch griddle to manage peak service quickly and consistently. Operations benefit from a durable stainless steel work surface, thermostatic controls for repeatable results, and an integrated convection oven and cabinet for expanded production and storage.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the propane. Remove grates and the 36" griddle plate; soak in warm, soapy water. Scrub burners with a soft brush and clear debris from ports. Wipe stainless steel surfaces with a non-abrasive cleaner and dry to prevent corrosion. Clean the oven interior after cooling; remove racks and wash with warm, soapy water. Inspect and clean condenser coils and flue riser for efficiency. Ensure all parts are dry before reconnecting gas.#@@#Additional Info#@#Southbend’s 48.63" liquid propane range offers 150,000 BTU with two non-clog burners, a 36" griddle, thermostatic controls, a convection oven, stainless steel front, cabinet base with three racks, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Handle high-volume cooking without compromise. This 48.63-inch liquid propane restaurant range delivers a total output of 150,000 BTU and combines two high-capacity burners with a 36-inch griddle to manage peak service quickly and consistently. Operations benefit from a durable stainless steel work surface, thermostatic controls for repeatable results, and an integrated convection oven and cabinet for expanded production and storage.
#@@# Burners Performance#@#
Two non-clog burners provide concentrated heat for large pots and pans while wavy grates stabilize cookware during rapid service. Technicians can easily service lift-off components to reduce downtime during busy shifts.
#@@# Griddle Heat Control#@#
The wide 36-inch griddle uses a 1/2-inch plate to deliver even heat transfer across the cooking surface, enabling consistent searing and flat-top applications. Thermostatic control maintains the target temperature to limit waste and improve product consistency.
#@@# Oven Versatility#@#
One convection oven with battery spark ignition offers forced-air cooking for uniform results across multiple racks, accommodating high-volume baking and roasting tasks. Three included racks increase usable capacity and speed batch turnover.
#@@# Durable Construction#@#
The stainless steel front, sides, shelf, and 6-inch adjustable legs resist corrosion and support daily heavy use in commercial kitchens. The backriser with a hi-shelf provides organized staging and protects walls from heat and splatter.
#@@# Service Ready Design#@#
A standing pilot system and accessible components qualify this unit for factory service programs, reducing repair lead times and protecting operational continuity. Certified approvals include CSA, CSA Flame, CSA Star, and NSF for regulatory compliance.
#@@# Integrated Storage#@#
The cabinet base provides immediate storage for pans and supplies beneath the cooking surface, consolidating workflow and minimizing trips across the kitchen.
#@@#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#@#Perform weekly inspections on burners, griddle, oven cavity and pilot assembly to ensure reliable operation of the Southbend 4482AC-3TL-LP range. Remove debris from wavy grates and clean the 1/2" plate griddle with a steel scraper while warm, then season with thin oil. Vacuum condenser and flue riser to prevent buildup. Verify thermostatic control response and calibrate as needed. Replace worn gaskets and test gas connections for leaks using approved leak detection fluid.