Stop compromising throughput for consistency. This 48-inch liquid propane restaurant range delivers concentrated power and reliable operation for high-volume kitchens, enabling sustained production without sacrificing heat control or uptime. Designed for culinary teams that need predictable performance, it combines heavy-duty construction with serviceable components for steady daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off LP supply. Remove grates and wipe burners with a soft brush and mild detergent; clear clogged ports with a toothpick. Clean oven interiors with a noncaustic oven cleaner and rinse. Degrease exterior stainless surfaces with a neutral cleaner, wipe with a soft cloth, and dry. Vacuum condenser and vent openings monthly. Inspect seals and replace worn gaskets. Regular cleaning reduces bacteria, fire risk, energy use, and repair costs.#@@#Additional Info#@#Southbend’s 4482EE-LP 48" liquid propane range offers 306,000 BTU from six burners and two ovens. It features stainless steel construction, a flue riser with shelf, adjustable legs, and is CSA and NSF certified, weighing 735 pounds.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This 48-inch liquid propane restaurant range delivers concentrated power and reliable operation for high-volume kitchens, enabling sustained production without sacrificing heat control or uptime. Designed for culinary teams that need predictable performance, it combines heavy-duty construction with serviceable components for steady daily use.
#@@# High BTU Output#@#
Generate intense heat across the cookline with a total of 306,000 BTU that supports rapid boil times and fast searing for multiple pans simultaneously. Operators achieve consistent results when moving from one station to the next, reducing cook time during busy shifts.
#@@# Six Heavy Burners#@#
Equip the kitchen with six non-clog burners that maintain even flame distribution under prolonged use and resist fouling from food debris. Chefs sustain uniform cooking temperatures across large pots and skillets, enhancing batch consistency during high-demand periods.
#@@# Robust Stainless Construction#@#
Rely on stainless steel for the front, sides, shelf, and flue riser, ensuring corrosion resistance and straightforward daily sanitation. Maintenance crews spend less time restoring surfaces after service and more time on core prep tasks.
#@@# Dual Space Saver Ovens#@#
Utilize two space saver ovens with battery spark ignition to roast, bake, and hold multiple product runs independently without cross-contamination. Staff manage separate menu items concurrently, increasing menu flexibility and throughput.
#@@# Serviceability and Certification#@#
Benefit from a design that qualifies for a manufacturer service program and meets CSA and NSF certification standards for commercial kitchens. Managers achieve regulatory compliance and simplified service planning to minimize downtime.
#@@# Adjustable Installation Fit#@#
Install on 6-inch adjustable legs to level the unit on uneven floors and secure a stable cooking surface in active kitchens.
#@@#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#@#Service staff must clean burners and wavy grates daily with a non-abrasive brush to prevent clogging and ensure consistent flame distribution. Technicians should inspect standing pilot and manual controls weekly, tighten fittings, and verify ignition performance. De-scale ovens monthly, remove racks and clean with approved detergent, then dry thoroughly. Calibrate temperature and check seals quarterly. Record maintenance actions and replace worn parts per CSA and NSF guidelines.