Stop trading reliability for throughput. This 48-inch liquid propane restaurant range delivers consistent high heat and continuous service capacity for busy kitchens that require rapid turnaround and steady output. Operators will gain predictable results from two heavy-duty burners, a 36-inch griddle, and a full oven, all sized and rated for commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and wipe burners with a non-abrasive cloth and mild detergent; clear clogs with a soft brush. Scrape griddle residue, degrease with a mild cleaner, and rinse. Clean the oven interior with an approved cleaner; rinse and dry. Vacuum the condenser and clean vent ducts to prevent grease buildup. Inspect seals and controls; replace damaged parts. Maintain weekly to reduce fire risk, extend equipment life, and ensure CSA compliance.#@@#Additional Info#@#Southbend’s 4482DC-3GR-LP 48" liquid propane range delivers 163,000 BTU with two non-clog burners, a 36" griddle, manual controls, battery spark ignition, stainless steel exterior, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop trading reliability for throughput. This 48-inch liquid propane restaurant range delivers consistent high heat and continuous service capacity for busy kitchens that require rapid turnaround and steady output. Operators will gain predictable results from two heavy-duty burners, a 36-inch griddle, and a full oven, all sized and rated for commercial use.
#@@# Burners Performance#@#
Two non-clog open burners produce concentrated heat for rapid searing and boil-down tasks, supporting continuous service without frequent downtime. Chefs obtain instant high-heat response and straightforward flame adjustment using manual controls, enabling precise cookline timing and consistent menu execution.
#@@# Griddle Production#@#
A 36-inch right-side griddle offers an extended flat-top surface for high-volume griddle items and batch cooking, rated to handle sustained output in peak service. Teams benefit from even heat distribution across the griddle plate, reducing hot spots and minimizing product waste during continuous operation.
#@@# Oven Versatility#@#
The standard oven features battery spark ignition and accommodates sheet pans and full-size cookware, enabling simultaneous roasting, baking, and holding tasks. Culinary staff will expand menu flexibility and maintain consistent internal temperatures for repeatable results during long service periods.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2 inch flue riser provide corrosion resistance and a hygienic work surface that withstands daily cleaning protocols. Kitchen managers will see lower lifecycle repair needs and maintain a professional presentation that aligns with health inspection standards.
#@@# Service Ready Design#@#
The unit ships with a cabinet base, one rack, and 6-inch adjustable legs to fit uneven floors and integrate with existing kitchen layouts immediately.
#@@#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 burner ports weekly and remove debris for consistent flame. Clean the 36" griddle after each shift with a scraper and neutral pH cleaner, then season with oil. Flush the oven cavity monthly; soak racks in warm, soapy water, scrub with nonabrasive pads, and dry before reinstalling. Degrease the stainless steel exterior with a soft cloth and approved cleaner; avoid chlorides and steel wool. Check door seals and hinges quarterly; replace damaged gaskets.