Engineered for nonstop kitchen service, this liquid propane restaurant range delivers consistent high-output performance while supporting heavy daily use. Designed for commercial operations, it combines charbroiler capacity, four star sauté burners, and a convection oven to handle simultaneous cooking tasks without sacrificing control. Professionals will appreciate the rugged stainless steel construction and service-oriented features that minimize downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane before cleaning. Remove grates and charbroiler parts; soak in hot, soapy water and degrease. Scrub oven interior with mild cleaner, rinse, and dry. Wipe stainless steel surfaces with a soft cloth and approved cleaner to prevent corrosion. Clean vent and flue riser to remove grease. Check door seals and burners for debris; clear with a soft brush. Regular cleaning reduces bacteria, fire risk, energy use, repair costs, and helps pass inspections.#@@#Additional Info#@#Southbend’s 4483AC-2CL-LP 48" liquid propane range offers 228,000 BTU with four burners, a 24" charbroiler, convection oven, stainless steel front, adjustable legs, and a 70.9 cu. ft. oven cavity for high-volume kitchens.#@@#General Info#@#Description #@#
Engineered for nonstop kitchen service, this liquid propane restaurant range delivers consistent high-output performance while supporting heavy daily use. Designed for commercial operations, it combines charbroiler capacity, four star sauté burners, and a convection oven to handle simultaneous cooking tasks without sacrificing control. Professionals will appreciate the rugged stainless steel construction and service-oriented features that minimize downtime.
#@@# Four Star Burners#@#
Four star sauté burners supply concentrated heat across four cooking zones for rapid searing and controlled simmering. Operators will achieve repeatable results when running multiple pans at once, reducing ticket times during peak service periods.
#@@# Charbroiler Top#@#
A 24-inch charbroiler integrates directly on the left side of the top to provide high-temperature grilling capacity alongside range cooking. Kitchens gain flexible cooking methods for proteins and grill items without the need for separate equipment.
#@@# Convection Oven#@#
The single convection oven uses battery spark ignition for reliable starts and maintains consistent circulation across a 70.9 cubic foot system for even baking and roasting. Chefs will expand menu throughput with predictable oven performance and three included racks for organized load management.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, shelf, and a 22.5-inch flue riser provide corrosion resistance and a cleanable work surface that withstands frequent use. Teams will reduce maintenance time while preserving a professional appearance in demanding environments.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs allow precise leveling on uneven floors to maintain safe operation and proper ventilation alignment. Facilities staff will simplify installation and ensure stable support for high-volume cooking.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler daily; remove debris and soak grates in warm, soapy water to prevent flare-ups and ensure heat transfer. Calibrate gas pressure and check connections monthly; tighten fittings and verify leak-free operation with an approved solution. Clean oven interior after heavy use; scrape racks and vacuum crumbs. Degrease stainless steel surfaces with pH-neutral cleaner and polish along the grain. Lubricate hinges and verify leg adjustments quarterly for level operation.