Stop compromising throughput for control. This 48.63-inch liquid propane restaurant range delivers focused heat distribution and a versatile cooking surface that supports simultaneous high-volume production without sacrificing consistency or service speed. Chefs benefit from reliable manual controls, a heavy-duty stainless-steel envelope, and integrated charbroiler capacity to expand menu options under sustained demand.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off propane supply. Remove grates and charbroiler parts; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with mild detergent and a soft cloth. Clean oven interior with recommended oven cleaner; scrub racks, dry, and replace. Vacuum grease from rear riser and vents; degrease burners and check flame patterns. Inspect seals and legs; tighten hardware. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Southbend’s 4482DC-2CL-LP 48.63" propane range delivers 217,000 BTU with four burners, a 24" charbroiler, spring-assisted oven door, one rack, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48.63-inch liquid propane restaurant range delivers focused heat distribution and a versatile cooking surface that supports simultaneous high-volume production without sacrificing consistency or service speed. Chefs benefit from reliable manual controls, a heavy-duty stainless-steel envelope, and integrated charbroiler capacity to expand menu options under sustained demand.
#@@# Four Burners#@#
Four non-clog open burners provide immediate, high-power heat for stovetop pans and large pots, supporting rapid transitions between searing and simmering. Each burner simplifies maintenance through accessible components, reducing downtime during peak service periods.
#@@# Charbroiler Top#@#
A 24-inch charbroiler on the left side offers direct radiant heat for proteins and vegetables, enabling grill profiles and caramelization at scale. Operators control char marks and cook speed while preserving adjacent cooktop capacity.
#@@# Oven Capacity#@#
The standard oven features battery spark ignition and a 70.9 cubic foot overall configuration with an interior measuring 26.00 inches wide by 26.50 inches deep by 14.00 inches high, accommodating full-size sheet pans and multiple racks. A spring-assisted counterweight door improves access and operator safety during load and unload cycles.
#@@# Construction Materials#@#
Stainless steel front, sides, shelf, and backriser deliver corrosion resistance and simplified sanitation procedures in heavy-use kitchens. Durable surfaces withstand daily cleaning protocols and maintain a professional appearance over an extended service life.
#@@# Vent and Fit#@#
A 22.5-inch flue riser with a hi-shelf integrates venting and provides elevated storage for tools or pans, optimizing limited backline real estate. Adjustable 6-inch legs allow on-site leveling to meet floor irregularities and align with surrounding equipment.
#@@#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 to prevent clogging and uneven heat. Clean grates and charbroiler surfaces after each service with a stainless-safe degreaser and a nonabrasive pad. Vacuum condenser and accessible vents weekly to maintain airflow. Check gas connections and standing pilot for leaks monthly using approved leak detector solution. Tighten fasteners and verify 6" adjustable legs remain level. Replace door springs and gaskets at first wear.