Handle peak service with equipment engineered for continuous commercial use. This 48-inch liquid propane restaurant range delivers concentrated heat across six burners and a high-capacity convection oven, enabling kitchens to maintain throughput without sacrificing consistency. Industry certifications and stainless steel construction support rigorous daily operation in high-volume food service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let it cool before cleaning. Remove grates and caps; soak in hot water with mild detergent and scrub. Wipe burner tops and stainless steel with a soft cloth and pH-neutral cleaner. Clean the oven after use: scrape debris, apply non-caustic cleaner, scrub, rinse, and dry. Clean vent flue riser and filters to remove grease. Inspect seals and legs; tighten hardware. Regular cleaning prevents bacteria, fires, high bills, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend’s 4483AC-6L-LP 48" liquid propane range offers 277,000 BTU from six burners and a convection oven.#@@#General Info#@#Description #@#
Handle peak service with equipment engineered for continuous commercial use. This 48-inch liquid propane restaurant range delivers concentrated heat across six burners and a high-capacity convection oven, enabling kitchens to maintain throughput without sacrificing consistency. Industry certifications and stainless steel construction support rigorous daily operation in high-volume food service environments.
#@@# Front Searing Power#@#
Six burners supply a combined 277,000 BTU to accelerate boil times and increase pan throughput. Operators achieve restaurant-scale searing and rapid stock reduction with manual controls that provide direct, intuitive flame adjustment.
#@@# Versatile Burner Configuration#@#
Three star sauté burners and two pyromax burners, along with two star sauté burners on the opposite side, create zoning for varied cooking techniques. Chefs can run simultaneous high-heat sears, gentle simmering, and quick saucing without cross-interference.
#@@# Convection Oven Capacity#@#
One convection oven with battery spark ignition supports consistent heat distribution for baking and holding tasks. The included three racks maximize usable oven space and reduce the need for staggered cook cycles.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, shelf, and flue riser resist corrosion and simplify daily sanitation protocols. Staff can clean major surfaces quickly to maintain kitchen hygiene and appearance during service.
#@@# Integrated Backriser Shelf#@#
A 22-1/2 inch flue riser with a hi-shelf offers elevated storage and keeps pans and tools within reach. Line organization improves station ergonomics and shortens movement between cooktop and prep areas.
#@@# Stable Installation Base#@#
A cabinet base plus 6-inch adjustable legs provide secure support and allow on-site leveling for uneven kitchen floors. Technicians can access the cabinet for storage and service while maintaining structural stability.
#@@#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#@#Inspect burners and pilot daily; remove debris and calibrate flame height to maintain 277,000 BTU performance. Clean stainless steel surfaces with neutral detergent and soft cloth; avoid chlorine cleaners. Degrease oven interior after heavy use and replace oven racks if warped. Verify door seals and hinges for tight closure and adjust 6" adjustable legs to ensure level installation. Schedule CSA and NSF compliance inspections per local code and document service actions.