Push kitchen throughput without sacrificing control or durability. This 48-inch liquid propane restaurant range serves production kitchens with four non-clog burners and a 24-inch right griddle, delivering 246,000 BTU that sustain heavy cooking cycles while maintaining precise heat management. Operators gain consistent performance from thermostatic controls and a rugged stainless steel exterior that resists daily wear and tear.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range before cleaning. Remove grates and wipe burners with a soft brush and mild detergent to remove food debris and grease. Scrape griddle residue while warm with a stainless tool, then clean with a degreasing solution and rinse. Vacuum condenser and backriser vents to prevent heat buildup and fire risk. Wipe stainless surfaces with non-abrasive cleaner and dry. Inspect seals and ignition parts; replace worn items to avoid failures.#@@#Additional Info#@#Southbend’s 4482EE-2TR-LP 48" liquid propane range delivers 246,000 BTU with four burners and a 24" griddle. It has thermostatic controls, two ovens, stainless steel front, a 22½" back riser, NSF and CSA certifications, and 6" adjustable legs.#@@#General Info#@#Description #@#
Push kitchen throughput without sacrificing control or durability. This 48-inch liquid propane restaurant range serves production kitchens with four non-clog burners and a 24-inch right griddle, delivering 246,000 BTU that sustain heavy cooking cycles while maintaining precise heat management. Operators gain consistent performance from thermostatic controls and a rugged stainless steel exterior that resists daily wear and tear.
#@@# Four Burners#@#
Four open burners provide high sustained output for simultaneous cooking across multiple pans. Chefs achieve rapid searing and steady simmering with a non-clog design that minimizes downtime during service, ensuring efficiency.
#@@# Right Griddle#@#
A 24-inch griddle mounted on the right side expands menu flexibility by allowing flat-top cooking alongside open flame tasks. Kitchens can produce pancakes, grilled sandwiches, and proteins concurrently, significantly improving line efficiency.
#@@# Thermostatic Controls#@#
Thermostatic control on burners and griddle enables repeatable temperature settings for consistent results. Staff can reproduce menu items reliably shift after shift, effectively reducing waste from temperature variance.
#@@# Dual Ovens#@#
Two space-saver ovens supply independent baking and roasting zones, each shipped with a rack and powered by battery spark ignition for faster startup. Teams can prepare multiple items at different temperatures without cross-influence, enhancing productivity.
#@@# Heavy Duty Construction#@#
The stainless steel front, sides, shelf, and a 22-1/2 inch flue riser combine corrosion resistance with structural strength for continuous commercial use. Facilities can lower repair frequency and maintain a clean presentation in front of customers, ensuring a professional appearance.
#@@# Service Ready Design#@#
Adjustable 6-inch legs and a backriser with a hi-shelf integrate leveling and storage capacity into a compact footprint.
#@@#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 grates weekly; clean ports with a brass brush to maintain flame patterns. Verify thermostatic control accuracy monthly with a calibrated thermometer and adjust as needed. Degrease stainless steel surfaces with a neutral pH cleaner and soft cloth; rinse and dry to prevent corrosion. Check door seals and hinges for wear; tighten fasteners and replace seals if gaps exceed 1/8 inch.