Stop compromising throughput for control. This 48-inch liquid propane restaurant range combines concentrated heat output with precise thermostatic regulation to sustain continuous service in demanding kitchens. Operators will achieve consistent results across multiple stations while maintaining safety and service uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let it cool before cleaning. Remove grates and wipe burners with a soft brush and mild detergent. Scrape the griddle with a stainless scraper, then use a warm, soapy cloth and rinse. Clean the oven interior with a non-abrasive cleaner and dry thoroughly. Vacuum condenser areas and vents to remove grease and reduce fire risk. Inspect seals and hinges; replace worn parts to avoid breakdowns and ensure CSA compliance.#@@#Additional Info#@#Southbend's 48" Liquid Propane Ultimate Restaurant Range, model 4482DC-2TR-LP, offers 201,000 BTU from four burners and a 24" griddle. It has thermostatic controls, a stainless steel exterior, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48-inch liquid propane restaurant range combines concentrated heat output with precise thermostatic regulation to sustain continuous service in demanding kitchens. Operators will achieve consistent results across multiple stations while maintaining safety and service uptime.
#@@# High Heat Output#@#
Delivering 201,000 BTU, this range supports rapid searing and high-capacity cooking for peak meal periods. Chefs access consistent power to reduce cook times and maintain product quality across busy shifts.
#@@# Dual Burner Configuration#@#
Two heavy-duty burners with non-clog design allow parallel cooking of large pots and pans without flame interruption. Maintenance teams encounter fewer obstructions, reducing downtime and preserving steady throughput.
#@@# Integrated Griddle Surface#@#
A 24-inch right griddle provides a flat top for high-volume items such as sandwiches and pancakes, allowing simultaneous use of burners and griddle. Line cooks benefit from a dedicated flat cooking area that speeds production and simplifies station organization.
#@@# Thermostatic Controls#@#
Precise thermostatic control on cooktops and griddle stabilizes temperature for repeatable results, minimizing product waste from overcooking. Kitchen staff reproduce menu items reliably across service periods.
#@@# Standard Oven With Spark Ignition#@#
The unit includes a standard oven featuring battery spark ignition to ensure dependable oven start without complex electrical hookups. Bakers and roasters gain a consistent heat source for holding and finishing applications.
#@@# Commercial Grade Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and onsite leveling for uneven floors. Service teams will appreciate the accessible cabinet base and included rack for organization during routine cleaning.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and grates weekly; remove debris and carbon buildup with a brass brush and mild detergent to preserve heat transfer. Calibrate thermostatic controls monthly by verifying griddle and oven temperatures with a certified probe; adjust per manufacturer specs. Clean grease trays and flue riser daily to prevent fire hazards. Tighten gas fittings quarterly and verify leak-free connections using approved solution. Replace worn gaskets and seals promptly to maintain efficiency.