Built to sustain continuous service without sacrificing control, this freestanding commercial range delivers concentrated power and precise heat management for demanding kitchens. Designed for high-volume operations, the unit produces 208,000 BTU and integrates two high-output open burners with a right-side 36-inch griddle to handle simultaneous cooking tasks. Restaurant teams will appreciate the stainless steel exterior and engineered layout that support fast recovery and predictable results under load.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas line and shut off supply. Remove grates and scrap loose debris. Clean griddle with a mild degreaser and a scraper, then wipe with a soft cloth. Vacuum oven interiors and wipe with warm, soapy water; avoid abrasive pads. Clean backriser and vent to remove grease buildup. Inspect and clean condenser coils and seals. Rinse and dry all parts before reassembly. Clean weekly to reduce fire risk, prevent contamination, lower energy use, and extend equipment life.#@@#Additional Info#@#Southbend’s 48" liquid propane range, model 4482EE-3TR-LP, offers 208,000 BTU, two open burners, a 36" griddle, dual ovens, stainless steel front, 22.5" flue riser, 6" legs, NSF and CSA certifications, and Service First support.#@@#General Info#@#Description #@#
Built to sustain continuous service without sacrificing control, this freestanding commercial range delivers concentrated power and precise heat management for demanding kitchens. Designed for high-volume operations, the unit produces 208,000 BTU and integrates two high-output open burners with a right-side 36-inch griddle to handle simultaneous cooking tasks. Restaurant teams will appreciate the stainless steel exterior and engineered layout that support fast recovery and predictable results under load.
#@@# Burner Performance#@#
Two non-clog open burners provide immediate, concentrated flame that supports rapid boiling and searing tasks. Chefs gain consistent output for high-throughput cooking while the wavy grates stabilize cookware during aggressive, multi-station workflows.
#@@# Griddle Versatility#@#
A 36-inch thermostatic griddle on the right side supplies an even cooking surface and precise temperature control across the plate. Staff maintain product consistency for sandwiches, proteins, and breakfast items while the thermostatic regulation reduces guesswork and waste.
#@@# Oven Capacity#@#
Two space-saver ovens with battery spark ignition increase throughput by enabling concurrent baking and roasting schedules. Operators can stage different menu items simultaneously, and each oven ships with one rack to simplify initial setup.
#@@# Construction Durability#@#
The stainless steel front, sides, shelf, and flue riser resist corrosion and allow for hygienic cleaning routines common in commercial kitchens. Equipment maintenance teams benefit from service-friendly access and a 6-inch adjustable leg system for stable installation on uneven floors.
#@@# Controls and Safety#@#
Thermostatic controls and a standing pilot support steady temperature maintenance and simplified operation during peak shifts. Compliance with CSA and NSF listings confirms that the unit meets regulatory expectations for commercial cooking installations.
#@@#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 weekly cleaning of burners, grates, griddle, and oven interiors to prevent carbon buildup and maintain heat transfer. Inspect thermostatic controls and standing pilot for soot or corrosion; replace faulty components. Degrease stainless steel surfaces with a neutral detergent and soft cloth, then polish. Verify gas connections and pressure monthly; tighten fittings and check for leaks with approved solution. Calibrate thermostats quarterly and level the unit annually.