Handle peak service with equipment engineered for continuous operation and precise control. This restaurant range delivers 246,000 BTU of combined heat across high-capacity components, enabling kitchens to produce consistent results under sustained load. The front, sides, and shelf are made of stainless steel for ease of cleaning and long duty cycles in commercial settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut the gas supply before cleaning this Southbend range. Remove grates and wipe burners with warm, soapy water; scrub grease with a non-abrasive pad. Drain and clean griddle plate using a scraper while warm, then wipe with a mild degreaser. Vacuum condenser and vents monthly to prevent fires and keep efficiency high. Inspect seals and thermostatic controls; replace damaged parts. Dry all surfaces completely before reconnecting gas to prevent corrosion and ensure safe operation.#@@#Additional Info#@#Southbend 4482EE-2TL-LP 48" liquid propane range offers 246,000 BTU with four burners, a 24" griddle, thermostatic controls, two ovens, battery spark ignition, stainless steel exterior, 6" legs, and a 22½" flue riser. CSA and NSF certified.#@@#General Info#@#Description #@#
Handle peak service with equipment engineered for continuous operation and precise control. This restaurant range delivers 246,000 BTU of combined heat across high-capacity components, enabling kitchens to produce consistent results under sustained load. The front, sides, and shelf are made of stainless steel for ease of cleaning and long duty cycles in commercial settings.
#@@# Burners Performance#@#
Four non-clog open burners concentrate high heat for rapid searing and controlled simmering. Operators benefit from reliable ignition and simplified maintenance thanks to lift-off components and accessible ports for quick servicing.
#@@# Left Griddle Unit#@#
A 24-inch griddle is positioned on the left side, providing even plate heat across the cooking surface for direct contact cooking and continuous griddle work. Chefs achieve uniform browning and reduced cold spots through a design that balances output across the range.
#@@# Oven Pairing#@#
Two space-saver ovens supply independent cooking zones with thermostatic control for precise temperature management. Staff can bake and roast concurrently without cross-influence, and each oven comes with one rack to support immediate use.
#@@# Control System#@#
Thermostatic controls accurately regulate temperature for both the griddle and ovens, reducing product variability during high throughput periods. A standing pilot with battery spark ignition backstop minimizes downtime and maintains service continuity when demand spikes.
#@@# Structural Design#@#
A 22-1/2 inch flue riser with shelf and 6-inch adjustable legs integrate ventilation staging and ergonomic access while providing stable installation on uneven floors. The stainless steel front and construction simplify sanitation routines and withstand frequent cleaning cycles.
#@@# Certification and Support#@#
The unit carries cCSAus, CSA Flame, CSA Star, and NSF listings, reflecting compliance with commercial safety and sanitation standards.
#@@#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#@#Perform daily checks on burner flames and griddle temperature to ensure consistent output and immediate detection of irregularities. Inspect and clean burner ports and wavy grates weekly; remove carbon with a soft brush and mild solvent. Drain and wipe oven interiors after heavy use, then replace one rack per oven correctly. Verify thermostatic controls and battery spark ignition monthly. Tighten legs and confirm unit stability. Observe CSA and NSF guidelines.