Stop sacrificing throughput for control. This 48" liquid propane restaurant range delivers concentrated power and precise heat across four non-clog open burners and an integrated charbroiler, enabling continuous high-volume cooking without compromising consistency. Operators benefit from rapid recovery, reliable ignition, and durable construction engineered for sustained service in demanding commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and lock out the range before cleaning. Scrape food debris from grates and charbroiler, then soak parts in a mild detergent solution using gallons or liters as needed. Wipe stainless steel surfaces with non-abrasive cleaner and a soft cloth. Clean oven interior after cooling; remove racks and wash with warm, soapy water. Vacuum grease from backriser and vent to prevent fires. Inspect seals and burners; replace worn parts to avoid breakdowns and meet CSA and NSF standards.#@@#Additional Info#@#Southbend's 4482DC-2CR-LP 48" liquid propane range delivers 217,000 BTU with four non-clog burners, a 24" charbroiler, a standard oven, cabinet base with one rack, stainless steel front and sides, back riser with hi-shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48" liquid propane restaurant range delivers concentrated power and precise heat across four non-clog open burners and an integrated charbroiler, enabling continuous high-volume cooking without compromising consistency. Operators benefit from rapid recovery, reliable ignition, and durable construction engineered for sustained service in demanding commercial kitchens.
#@@# Burners Performance#@#
Four manually controlled open burners provide targeted heat for simultaneous high-output tasks, rated within the 201,000 - 250,000 BTU class and totaling 217,000 BTU. Chefs achieve rapid boiling and searing with fast recovery between cycles, reducing cook time on bulk orders.
#@@# Charbroiler Capacity#@#
A 24" charbroiler sits on the right side for direct grilling and finishing, offering a seared surface area that supports continuous service lines. Staff can char proteins and vegetables on demand while maintaining separate stove-top workflows.
#@@# Oven And Cabinet#@#
The unit includes one standard oven with battery spark ignition and a cabinet base with one rack, supplying flexible cook-and-hold options beneath the cooktop. Kitchen crews can roast, braise, and store pans without consuming additional footprint.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and a 22-1/2" flue riser provide corrosion resistance and simplified sanitation suited to institutional cleaning schedules. Six-inch adjustable legs enable precise leveling on irregular floors to preserve safe operation.
#@@# Vent And Serviceability#@#
A backriser with a hi-shelf integrates ventilation clearance and tray storage while maintaining a compact work profile. Standing pilot components simplify restart after brief shutdowns. The model qualifies for a manufacturer Service First program that streamlines preventative maintenance and parts access.
#@@#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 and charbroiler daily; remove debris and verify flame stability to ensure consistent heat output. Clean stainless steel surfaces after each service with a mild detergent and soft cloth; buff along the grain to prevent streaks. Empty and wash oven racks weekly; vacuum the cavity and check ignition electrode for carbon buildup. Tighten gas fittings quarterly and test gas pressure per manufacturer specifications. Replace worn gaskets and seals promptly to maintain efficiency.