Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers focused power across a compact footprint, combining dual non-clog burners with a full-width griddle and two space-saver ovens to support continuous service in high-demand kitchens. Operators maintain consistent cooking temperatures with thermostatic controls, while durable stainless construction reduces downtime and simplifies sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and turn off supply. Scrape griddle and wipe burners after cooling. Remove oven racks; clean with warm, soapy water. Scrub spills from oven floor and door seals. Clean stainless surfaces with non-abrasive cleaner and soft cloth. Vacuum condenser and flue riser to remove grease and dust. Inspect pilot and spark ignition areas; clear debris. Rinse and dry all parts before reconnecting gas. Regular cleaning prevents contamination, fire risk, higher bills, and equipment failure.#@@#Additional Info#@#Southbend’s 48" liquid propane range, model 4482EE-3TL-LP, offers 208,000 BTU from two burners and a 36" griddle.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers focused power across a compact footprint, combining dual non-clog burners with a full-width griddle and two space-saver ovens to support continuous service in high-demand kitchens. Operators maintain consistent cooking temperatures with thermostatic controls, while durable stainless construction reduces downtime and simplifies sanitation.
#@@# Dual Burners#@#
Two non-clog burners supply concentrated heat for stovetop tasks and resist blockage under heavy use, enabling uninterrupted operation during peak periods. Technicians can access lift-off components for quick cleaning and reduced maintenance intervals.
#@@# Griddle Left#@#
A 36-inch left griddle provides a large, flat cooking surface for continuous production of grilled items and breakfast menus, with thermostatic control that holds set temperatures for repeatable results. Staff can stage plated orders on adjacent stainless surfaces to streamline plating flow.
#@@# Space Saver Ovens#@#
Two compact ovens with battery spark ignition conserve under-counter space while allowing simultaneous baking and roasting of secondary items. Each oven ships with a rack and supports staggered schedules to balance throughput and energy consumption.
#@@# Thermostatic Control#@#
Thermostatic controls deliver precise temperature regulation across burners and griddle, minimizing product variability and saving time on manual adjustments. Chefs can reproduce menu items consistently across shifts, improving quality control metrics.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf resist corrosion and stand up to daily cleaning routines, reducing service interruptions and preserving appearance. A 22-1/2-inch flue riser with shelf integrates ventilation routing and provides a convenient staging area for small pans or utensils.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service personnel should inspect gas connections and valves monthly, confirm pilot operation, and verify thermostatic control accuracy with a calibrated thermometer. Clean burners and grates after each shift; remove carbon with a brass brush and mild solvent. Degrease griddle surfaces with approved cleaners, then season per manufacturer instructions. Level the unit and check 6" adjustable legs for secure mounting. Replace worn gaskets and verify vent clearance regularly.