Handle peak service with consistent output and robust construction. This liquid propane commercial range delivers 194,000 BTU of combined cooking power and integrates a 36-inch charbroiler plus two high-output star sauté burners to meet continuous high-volume demands. Designed for professional kitchens, the unit combines a convection oven, cabinet storage, and a heavy-duty flue riser to support complex service workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply before service. Remove grates and charbroiler plates; soak in warm detergent solution. Scrub oven interior with nonabrasive cleaner and rinse; dry fully. Clean stainless exterior with mild soap, wipe with soft cloth to avoid scratches. Vacuum condenser/vent area and clear flue riser of debris. Inspect door seals and hinges; tighten or replace worn parts. Schedule weekly deep clean to prevent grease buildup, fires, equipment failure, and failed inspections.#@@#Additional Info#@#Southbend's 4483AC-3CL-LP 48" liquid propane range offers 194,000 BTU with two star/sauté burners, a 36" charbroiler, and a convection oven; stainless steel, 22.5" flue riser, three racks, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Handle peak service with consistent output and robust construction. This liquid propane commercial range delivers 194,000 BTU of combined cooking power and integrates a 36-inch charbroiler plus two high-output star sauté burners to meet continuous high-volume demands. Designed for professional kitchens, the unit combines a convection oven, cabinet storage, and a heavy-duty flue riser to support complex service workflows.
#@@# High Heat Capacity#@#
Deliver 194,000 BTU across cooktop and charbroiler for sustained throughput during peak service. Operators achieve rapid searing and prolonged high-heat tasks without power loss.
#@@# Charbroiler Section#@#
Configure the 36-inch charbroiler to produce consistent char and grill marks across large product batches. Chefs control sear intensity with manual valves and standard grates that withstand repeated thermal cycling.
#@@# Dual Sauté Burners#@#
Place large stockpots and sauté pans on two star burners that provide concentrated flame and quick recovery between loads. Staff benefit from predictable boil times and faster pan-to-pan transitions.
#@@# Convection Oven#@#
Bake, roast, or hold with a convection oven featuring battery spark ignition and spring-assisted counterweight door for safe, repeatable access. Interior dimensions of 26.00 inches by 24.00 inches by 14.00 inches support multiple racks while ensuring even heat distribution.
#@@# Durable Construction#@#
Rely on stainless steel front, sides, shelf, and a 22.5-inch flue riser that resists corrosion and simplifies sanitation routines. Six-inch adjustable legs allow precise leveling on uneven floors, improving stability and service ergonomics.
#@@# Service and Compliance#@#
Meet regulatory requirements with CSA and NSF certifications and a design that qualifies for a manufacturer service program. Technicians appreciate manual controls and accessible components that reduce maintenance time.
#@@#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 daily cleanings of the stainless steel exterior with a neutral pH detergent and soft cloth to remove grease and prevent corrosion. Inspect burner ports and charbroiler grates weekly; remove debris with a brass brush and check flame quality, adjusting air shutters for a stable blue flame. Monthly, check pilot and ignition components for wear; replace electrodes and igniters if pitting occurs.