Stop sacrificing throughput for control. This 48" liquid propane restaurant range combines a left-side griddle and two non-clog burners to deliver targeted searing and continuous griddle production for busy kitchens. Its impressive 163,000 BTU total rating and stainless steel construction support sustained service with predictable heat response and simplified sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Scrape griddle debris, remove burner caps, and wash with warm, soapy water. Clean the oven interior with mild detergent and a non-abrasive pad. Wipe stainless steel surfaces with a soft cloth and approved cleaner, then dry to prevent spotting. Degrease vent and backriser surfaces regularly to reduce fire risk. Clean condenser coils and check seals to improve efficiency. Sanitize food-contact areas to prevent sickness and pass CSA inspections.#@@#Additional Info#@#Southbend’s 4482DC-3GL-LP 48" liquid propane range delivers 163,000 BTU with two non-clog burners, a 36" griddle, manual controls, battery spark ignition, stainless steel front and sides, adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48" liquid propane restaurant range combines a left-side griddle and two non-clog burners to deliver targeted searing and continuous griddle production for busy kitchens. Its impressive 163,000 BTU total rating and stainless steel construction support sustained service with predictable heat response and simplified sanitation.
#@@# Burners With Griddle#@#
Two non-clog open burners pair with a 36" left griddle, allowing seamless transitions from rapid boiling to continuous griddle production without compromise. Operators gain precise manual control and fast recovery rates, enabling concurrent frying and griddling during peak periods.
#@@# Stainless Exterior#@#
The stainless steel front, sides, shelf, and flue riser provide a durable, corrosion-resistant envelope that simplifies cleaning and meets sanitation expectations. Staff reduce downtime for maintenance while preserving a professional kitchen appearance.
#@@# Oven And Cabinet#@#
A standard oven with battery spark ignition and an integrated cabinet base maximizes vertical utility for baking, holding, and dry storage. Chefs can consolidate equipment footprints and maintain consistent oven temperatures even with frequent door openings.
#@@# High Output Rating#@#
With a total heat output of 163,000 BTU, this range supplies the thermal capacity required for continuous high-volume production across stovetop and griddle surfaces. Kitchen managers can achieve scheduled throughput targets without stretching individual elements beyond rated performance.
#@@# Vent With Shelf#@#
A 22-1/2" flue riser with a hi-shelf adds ventilation integration and convenient storage for pans or service items near the cooking line. Culinary teams streamline workflow by staging items within arm’s reach while preserving required clearance for exhaust.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and clear food debris to maintain consistent flame. Scrub wavy grates and griddle surface with nonabrasive pads after cooling; season griddle with a light oil coat to prevent corrosion. Clean stainless steel front and sides using a mild detergent and soft cloth, then polish with a microfiber towel. Verify pilot and spark ignition function weekly and replace faulty components immediately. Level the freestanding range and confirm flue riser remains unobstructed.