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Southbend 4483AC-2TL-LP 48.63" Liquid Propane Ultimate Restaurant Range - 212,000 BTU

Southbend

$16,391.00
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SKU:
4483AC-2TL-LP
Weight:
735.00 LBS
Shipping:
Calculated at Checkout
SKU Number:
4483AC-2TL__1267
other_types:
4483AC-2TL-LP$Liquid Propane#@#4483AC-2TL-NG$Natural Gas
Base:
(1) Convection Oven, (1) Cabinet
Exterior Finish:
Stainless Steel Front & Sides
No of Burners:
4
Plate Thickness:
1/2"
Top:
Burners with Left Griddle
Total BTU:
212,000 BTU
Vent:
Backriser with Hi-Shelf
email_price:
no
Tags:
Range, 48" Restaurant, Gas
Label Option type:
rectangles
Net Price:
15571.69
msrp_price:
no
Ship From:
27526
Product Taxonomy:
CulinaryDepot>>Restaurant Equipment>>Cooking Equipments>>Restaurant Ranges>>Commercial Gas Range
Option1 Values:
yellow
Other Available Options:
Liquid Propane
Option2 Values:
1
call_price:
no
map_price:
yes
Freight Class:
92.5
Packed By:
1 Each
add_to_cart:
no
MAP Price:
16391.00
Manufacturer:
Southbend
login_price:
no
Product ID:
f93e1fe9-8204-de11-b012-001ec95274b6
List Price:
36425.00
Taxonomy Weight:
735
Trigger BC Integration:
Y-6/19/2026_1:05PM
Primary Image:
Southbend_4483AC-2TL-LP.png
Filter_Width:
49 - 58 Inches
Filter_Power Type:
Liquid Propane
is free shipping:
Yes
Filter_Manufacturer:
Southbend
Filter_Total BTU:
201,000 - 250,000 BTU
specsheet:
Southbend_4483AC.pdf
Sale Price:
16391.00
Filter_Control Type:
Thermostatic
NSF Certified:
Yes
Controls:
Thermostatic
Power Type:
Liquid Propane
Control Type:
Thermostatic
Filter_Installation Type:
Freestanding
Filter_NSF Listed:
Yes
Filter_Configuration:
Burners with Left Griddle
cCSAus Certified:
Yes
CSA Flame:
Yes
CSA Star:
Yes
Lead Time:
1 Business Day
Keyfeatures5:
Stainless steel front, sides, shelf
Keyfeatures4:
Convection oven with spark ignition
Keyfeatures6:
Includes 3 oven racks, 6" adjustable legs
Keyfeatures:
212,000 BTU power output
Keyfeatures3:
24" left griddle, 1/2" thick
Keyfeatures2:
Four star/sauté burners for cooking
short_description:
Southbend 4483AC-2TL-LP is a 48.63" liquid propane range with four star/sauté burners, a 24" griddle, thermostatic controls, and a convection oven.
Real Weight:
735
Real Width:
69
Real Height:
74
Real Depth:
48
Dimensions:
48 69 74
PRO:
yes
Adding to cart… The item has been added
For high-volume kitchens needing precise heat control and integrated griddle capacity, this 48.63-inch liquid propane restaurant range offers robust thermal output and consistent production. The unit delivers a total of 212,000 BTU to manage both sequential and simultaneous tasks while ensuring setpoint stability across burners and the griddle. Operators benefit from a consolidated cooking platform featuring a convection oven and cabinet base, which centralizes workflow and minimizes the overall footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane supply. Remove grates, griddle plate and racks. Scrape excess grease from griddle; wipe with warm, soapy water and non-abrasive pad. Clean burners and pilot areas with brush; clear ports. Vacuum oven cavity and coils; spray approved degreaser on interior surfaces, wait, then wipe dry. Sanitize all food-contact surfaces. Inspect door seals and flue riser; tighten fasteners. Reassemble when fully dry and restore propane supply.#@@#Additional Info#@#Southbend 4483AC-2TL-LP 48.63" liquid propane restaurant range delivers 212,000 BTU with four star/sauté burners, 24" left griddle, thermostatic controls, convection oven with spark ignition, stainless steel exterior, and NSF certification.#@@#General Info#@#Description #@# For high-volume kitchens needing precise heat control and integrated griddle capacity, this 48.63-inch liquid propane restaurant range offers robust thermal output and consistent production. The unit delivers a total of 212,000 BTU to manage both sequential and simultaneous tasks while ensuring setpoint stability across burners and the griddle. Operators benefit from a consolidated cooking platform featuring a convection oven and cabinet base, which centralizes workflow and minimizes the overall footprint. #@@# Heat Output#@# Thermostatic controls effectively manage four star/sauté burners and a 24-inch left griddle, maintaining consistent surface temperatures throughout extended service. The total capacity of 212,000 BTU supports heavy-throughput operations, allowing for rapid recovery when multiple pots, pans, or griddle loads demand peak energy. #@@# Griddle Integration#@# The 24-inch griddle on the left seamlessly integrates flat-top cooking into the range, enabling searing, holding, and direct-contact frying without the need for separate equipment. The 1/2" plate thickness ensures thermal mass for even heat distribution and minimizes hot spots during continuous use. #@@# Convection Oven Performance#@# The convection oven features battery spark ignition for reliable starts and promotes even baking and roasting profiles through forced-air circulation. It comes with three racks, enhancing load flexibility for sheet pans, dishes, and multi-dish preparation. #@@# Construction Durability#@# The stainless steel front, sides, and hi-shelf resist corrosion and simplify daily sanitation, supporting compliance with NSF and CSA certifications. The 6-inch adjustable legs ensure stable installation on uneven floors and maintain necessary clearances for cleaning beneath the unit. #@@# Serviceability Features#@# A standing pilot, along with accessible thermostatic controls and lift-off grates, facilitates field maintenance and reduces downtime. #@@#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#@#Maintain the Southbend 4483AC-2TL-LP range by inspecting burners and grates weekly for carbon and debris. Remove and soak grates in warm, soapy water, scrub with a nonabrasive brush, rinse, and dry. Clean the 24" griddle plate with hot water and detergent, then season per manufacturer instructions. Vacuum condenser and oven cavity vents monthly. Verify thermostatic controls and pilot assembly monthly; calibrate or replace components per Southbend guidelines for consistent performance.