Stop compromising throughput for consistent cooking results. This 48" liquid propane restaurant range delivers integrated charbroiling capacity, convection baking, and high-heat surface cooking in a single freestanding footprint. It enables kitchens to maintain steady service during peak periods while preserving cook control and product quality.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and shut off propane. Remove grates and trays. Wipe cooktop and stainless steel with mild detergent. Scrub oven interior with non-abrasive cleaner; wash racks in warm, soapy water. Clear grease from flue riser, vents, and pilot areas. Clean condenser and coils on refrigeration units regularly. Dry all components fully before restoring power or gas. Regular cleaning prevents bacteria, fires, inefficiency, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend's 4483AC-3CR-LP 48" propane range offers 194,000 BTU with two star burners, a 36" charbroiler, and a convection oven with spark ignition; stainless steel exterior, 6" adjustable legs, three oven racks, 70.9 cu. ft.#@@#General Info#@#Description #@#
Stop compromising throughput for consistent cooking results. This 48" liquid propane restaurant range delivers integrated charbroiling capacity, convection baking, and high-heat surface cooking in a single freestanding footprint. It enables kitchens to maintain steady service during peak periods while preserving cook control and product quality.
#@@# Charbroiler Surface#@#
The right-side charbroiler provides concentrated radiant heat across a 36" grilling area, producing consistent sear profiles for proteins and vegetables. Operators gain direct temperature contact, reducing grill time and preserving yield for high-volume production.
#@@# Dual Star/Sauté Burners#@#
Two star burners on the cooktop deliver intense, focused output for rapid boiling, searing, and wok work while standard grates support heavy pots and pans. Chefs obtain precise manual control for quick adjustments during continuous service.
#@@# Convection Oven#@#
A single convection oven with battery spark ignition circulates heated air through a 70.9 cubic foot thermal envelope to promote uniform baking and roasting across full-size pans. The spring-assisted, counterweight door and three included racks enable safe handling and flexible load configurations.
#@@# Integrated Cabinet Base#@#
The built-in cabinet base provides secure storage and supports the oven assembly, reducing footprint expansion and simplifying kitchen layout. Staff access dry storage and service components without relocating supplies during shifts.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and 6" adjustable legs resist corrosion and simplify sanitation workflows in high-use environments. Maintenance teams complete cleaning and wipe-downs efficiently while preserving exterior integrity.
#@@# Service-Ready Engineering#@#
The unit includes a 22.5" flue riser with hi-shelf, standing pilot for the charbroiler, and manual controls to streamline installation and operation in commercial 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#@#For routine operation, inspect burners and pilot assemblies weekly and remove debris with a soft brush to maintain consistent flame patterns. Verify gas connections and liquid propane fittings monthly; tighten or replace worn hoses immediately. Clean stainless steel exterior with mild detergent and a non-abrasive cloth; rinse and dry to prevent corrosion. Degrease charbroiler grates after each service cycle. Schedule professional calibration and oven gasket inspection every six months.