Stop sacrificing throughput for control. This 48" liquid propane restaurant range delivers targeted heat across eight non-clog burners while supplying a total output of 248,000 BTU to meet sustained service demands in busy kitchens. Kitchen teams achieve consistent results under heavy load with a convection oven, cabinet storage, and a robust backriser with a hi-shelf for ventilation and staging.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas supply. Remove grates and wash in warm, soapy water; soak heavy grease. Scrub burners with a soft brush; clear ports. Clean oven interior with a mild alkaline cleaner; rinse and dry. Wipe stainless steel front, sides, shelf with non-abrasive cleaner and dry to prevent corrosion. Vacuum condenser coils and inspect seals and pilot. Regular cleaning reduces bacteria, fire risk, energy use, equipment wear, and inspection failures.#@@#Additional Info#@#Southbend's 4482AC-LP 48.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48" liquid propane restaurant range delivers targeted heat across eight non-clog burners while supplying a total output of 248,000 BTU to meet sustained service demands in busy kitchens. Kitchen teams achieve consistent results under heavy load with a convection oven, cabinet storage, and a robust backriser with a hi-shelf for ventilation and staging.
#@@# Eight Burners#@#
Eight manual, non-clog burners provide distributed heat across the full 48" cooktop, enabling simultaneous high-volume cooking without cross-interference. Operators gain fast recovery and predictable flame control for sautéing, boiling, and large-batch production.
#@@# Wavy Grates#@#
Wavy cast-iron grates stabilize pots and pans across the cookline while increasing surface contact for even heat transfer. Line cooks experience improved searing and reduced tipping risk during rapid plate assembly.
#@@# Convection Oven#@#
The single convection oven uses battery spark ignition to maintain uniform temperatures for baking and roasting across multi-rack loads. Chefs preserve product quality when scheduling continuous oven cycles during peak service.
#@@# Stainless Construction#@#
Stainless steel front, sides, and heavy-duty hi-shelf resist corrosion and simplify daily sanitation routines in compliance with food service hygiene standards. Facilities reduce long-term maintenance costs while maintaining professional kitchen aesthetics.
#@@# Integrated Cabinet#@#
The included cabinet base and three oven racks provide secure storage and additional staging for trays and pans adjacent to the cooking surface. Staff benefit from ergonomic workflow as tools and cookware remain within immediate reach.
#@@# Adjustable Legs#@#
Six-inch adjustable legs allow precise leveling on uneven floors to ensure stable operation and proper gas connection alignment. Maintenance teams perform faster installations and preserve equipment performance under variable kitchen conditions.
#@@#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 prevent clogging; disassemble grates and soak in warm, soapy water, then rinse and dry before reassembly. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth, following grain to avoid scratches. Verify pilot flames and test battery spark ignition monthly; replace batteries and fix or replace faulty components promptly. Level unit and check gaskets for wear; tighten connections and confirm CSA and NSF compliance.