When service demands peak, this liquid propane restaurant range ensures consistent high-output cooking across a versatile work surface and oven. Built for heavy-duty commercial kitchens, it combines charbroiler intensity, open-top burners, and a full oven to meet multi-station production needs. Operators benefit from a compact footprint that minimizes equipment transitions and maintains throughput during busy shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the range to cool. Remove grates and rack; wash with warm, soapy water and non-abrasive pad. Clean charbroiler bars and oven interior with manufacturer-approved degreaser; rinse and dry. Wipe stainless steel surfaces and flue riser with mild detergent, then polish. Clean condenser and vents on a schedule to maintain efficiency. Inspect seals, burners, and pilot; replace worn parts. Document each cleaning to meet health inspections and safety standards.#@@#Additional Info#@#Southbend's 4482DC-3CL-LP 60.75" liquid propane range offers 195,000 BTU, 2 burners, 36" charbroiler, oven (26"W x 24"D x 14"H), cabinet base, flue riser, stainless steel exterior, adjustable legs, CSA & NSF certified.#@@#General Info#@#Description #@#
When service demands peak, this liquid propane restaurant range ensures consistent high-output cooking across a versatile work surface and oven. Built for heavy-duty commercial kitchens, it combines charbroiler intensity, open-top burners, and a full oven to meet multi-station production needs. Operators benefit from a compact footprint that minimizes equipment transitions and maintains throughput during busy shifts.
#@@# Open Top Burners#@#
Two non-clog burners deliver immediate, high-temperature heat for rapid boiling and searing. Each burner supports heavy cookware and continuous use with manual controls for consistent thermal response.
#@@# Charbroiler Section#@#
A 36" charbroiler provides direct radiant heat for grill-style cooking across a broad surface. Its chargrate design ensures even searing and batch grilling without repositioning.
#@@# Standard Oven#@#
The standard oven with battery spark ignition offers 70.9 cubic feet of usable space and internal dimensions of 26.00" W x 24.00" D x 14.00" H, supporting sheet pan throughput and consistent baking or holding. The spring-assisted door and single rack simplify frequent access.
#@@# Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify cleaning in high-volume environments. A 22.5" flue riser with shelf supports ventilation and provides staging space for utensils or equipment.
#@@# Adjustable Support System#@#
Six-inch adjustable legs allow precise leveling on uneven floors, ensuring stable cookware placement and reducing stress on gas lines. The freestanding design adapts to varied kitchen layouts.
#@@# Control And Safety#@#
Manual controls with standing pilot arrangements and CSA/NSF certifications ensure safety and compliance for institutional use. The unit operates on single-phase, 60 Hz service with liquid propane fuel, drawing 5.9 amps at 120 volts for flexible utility planning.
#@@#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 grates daily; remove debris and soak grates in warm, soapy water weekly. Clean stainless steel front, sides, shelf and riser with a nonabrasive detergent; rinse and dry to prevent spotting. Vacuum condenser and pilot openings monthly and verify standing pilot flames remain steady. Check door counterweight, hinges and 6" adjustable legs for secure operation; tighten fasteners and level unit as required. Follow CSA and NSF guidelines.