Built for nonstop kitchen workloads, this liquid propane restaurant range delivers 240,000 BTU of concentrated cooking power while ensuring precise heat control and long-term serviceability. Designed for commercial operators who demand high throughput without sacrificing control, this freestanding range integrates charbroiler capacity and dual ovens into a single footprint to maximize productivity. Founded in 1998, our company supports operators with parts and service programs that reduce downtime and simplify lifecycle management.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas at the valve. Remove grates and racks; soak in hot water with degreaser. Scrub charbroiler surfaces with a stiff brush, rinse, and dry. Wipe stainless steel exterior with a non-abrasive cleaner and soft cloth. Clean oven interiors with commercial oven cleaner, remove residue, and reinstall racks. Vacuum condenser and backriser area to clear grease. Inspect seals and pilot lights; replace worn parts.#@@#Additional Info#@#Southbend 4482EE-3CL-LP offers 48" of cooking power with two non-clog burners, a 36" charbroiler, two space-saver ovens, 240,000 BTU total, stainless steel, 6" adjustable legs, 120v, 5.9 amps, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for nonstop kitchen workloads, this liquid propane restaurant range delivers 240,000 BTU of concentrated cooking power while ensuring precise heat control and long-term serviceability. Designed for commercial operators who demand high throughput without sacrificing control, this freestanding range integrates charbroiler capacity and dual ovens into a single footprint to maximize productivity. Founded in 1998, our company supports operators with parts and service programs that reduce downtime and simplify lifecycle management.
#@@# Charbroiler Top.#@#
Engineers placed a 36-inch charbroiler on the left to provide direct radiant heat for searing at high output. Operators will achieve consistent grill marks and rapid cook times thanks to wavy grates and two non-clog burners that sustain high surface temperatures.
#@@# Dual Oven Configuration.#@#
The design incorporates two space-saver ovens to expand simultaneous cooking volume within a compact chassis. Chefs will run different menu items in parallel while battery spark ignition maintains reliable oven starts, and one rack per oven optimizes sheet pan organization.
#@@# High Total Heat.#@#
The system produces 240,000 BTU to support continuous high demand across burners and broiler sections. Managers will maintain service speed during peak periods and scale output for large ticket events without temperature lag.
#@@# Robust Construction.#@#
Fabrication uses stainless steel for the front, sides, and high shelf to resist corrosion and simplify sanitation workflows. Maintenance teams will perform routine cleaning more quickly and preserve a professional appearance under heavy use.
#@@# Utility Integration.#@#
The unit operates on 120V, draws 5.9 amps at 60 hertz, and runs on liquid propane for flexible fuel deployment. Facility planners will install the range in diverse site conditions, while CSA and NSF certifications ease compliance with inspection standards.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service teams should inspect burners, pilot assemblies, and charbroiler elements monthly to ensure consistent ignition and heat output. Clean grease trays and wavy grates daily and degrease ovens weekly using manufacturer-safe solutions to prevent buildup. Verify door seals and adjustable legs for proper alignment and level every month. Replace damaged seals and worn components promptly. Calibrate gas pressure and check 120v electrical connections annually to maintain safe operation.