Built for nonstop kitchen service, this 48-inch liquid propane restaurant range combines focused heat control with a convection oven and storage cabinet to streamline production. Operators can run multiple pots and pans simultaneously while keeping baked and roasted items on schedule, thanks to a robust 277,000 BTU output and five high-performance burners. Designed for demanding commercial environments, the unit uses stainless steel surfaces and adjustable legs to maintain hygiene and stability during continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and turn off propane. Remove grates and wipe burners with a soft brush and mild detergent; clear burners and pyromax ports. Clean the oven interior after cooling with a non-abrasive cleaner; inspect and replace worn seals. Degrease backriser, shelf, and vent to prevent fires. Vacuum condenser areas and legs for efficiency. Rinse, dry thoroughly, and reconnect power only when dry. Regular cleaning prevents contamination, fire, high bills, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend’s 48" liquid propane range, model 4483AC-5R-LP, offers 277,000 BTU from five burners, a convection oven, stainless steel exterior, 22-1/2" flue riser with shelf, three racks, manual controls, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for nonstop kitchen service, this 48-inch liquid propane restaurant range combines focused heat control with a convection oven and storage cabinet to streamline production. Operators can run multiple pots and pans simultaneously while keeping baked and roasted items on schedule, thanks to a robust 277,000 BTU output and five high-performance burners. Designed for demanding commercial environments, the unit uses stainless steel surfaces and adjustable legs to maintain hygiene and stability during continuous use.
#@@# Front Burner Array#@#
Five independent burners place heat where staff need it most, enabling parallel cooking of sauces, stocks, and sauté stations. Engineers specified a mix of non-clog, pyromax, and star-style burners to balance simmering precision and searing intensity for varied kitchen tasks.
#@@# Oven And Cabinet#@#
The integrated convection oven offers consistent heat distribution for baking and roasting, while the cabinet base supplies immediate storage for pans and trays. Chefs benefit from battery spark ignition to reduce downtime and three included racks to increase throughput without additional purchases.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation routines common in food service operations. Technicians will note the 6-inch adjustable legs that allow accurate leveling on uneven floors to maintain safe workflow and appliance alignment.
#@@# Venting And Shelf#@#
A 22-1/2 inch flue riser with a hi-shelf provides directed venting and convenient staging space for plating or thermometers. Kitchen layouts gain vertical organization while maintaining required clearances and access for routine cleaning.
#@@# Controls And Certification#@#
Manual controls deliver direct, tactile adjustment of flame and oven functions for trained culinary staff seeking predictable response.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and ignition daily; remove debris with a brass brush and vacuum ports to maintain flame quality. Clean stainless surfaces using a nonabrasive detergent and soft cloth; rinse and dry to prevent staining. Verify vent clearance and wipe the 22-1/2" flue riser shelf to avoid grease buildup. Check gaskets and door alignment monthly; replace worn seals. Drain and clean oven cavity, cycle at 400°F to burn off residues, then cool and wipe.