Elevate kitchen throughput without sacrificing control or durability. This liquid propane commercial range delivers high thermal output across a versatile cooktop and integrated charbroiler, enabling operators to handle continuous service periods with predictable results. Restaurant and institutional teams gain consistent heat distribution and robust construction engineered for daily heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP before cleaning. Remove grates, charbroiler parts, and rack; soak in hot water with degreaser for 15–30 minutes. Scrub burners and oven interior with non-abrasive cleanser. Wipe stainless surfaces with mild soap; polish with a microfiber cloth. Clean flue riser, grease troughs, and vent openings. Check seals and burners; replace worn parts. Dry all parts completely before reconnecting gas and power.#@@#Additional Info#@#Southbend's 4483DC-2CL-LP 48" liquid propane range offers 241,000 BTU with four burners, a 24" charbroiler, manual controls, spring-assisted oven door, one rack, 22.5" flue riser, stainless steel exterior, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Elevate kitchen throughput without sacrificing control or durability. This liquid propane commercial range delivers high thermal output across a versatile cooktop and integrated charbroiler, enabling operators to handle continuous service periods with predictable results. Restaurant and institutional teams gain consistent heat distribution and robust construction engineered for daily heavy use.
#@@# Top Heat Output#@#
With 241,000 BTU, this range provides sustained high-heat capacity for accelerated searing and rapid recovery during peak service periods. Operators achieve shorter cook times and stable temperature maintenance across multiple simultaneous cooking tasks.
#@@# Four High-Output Burners#@#
Four star-style sauté burners offer precise flame modulation and rapid responsiveness for pans and kettles. Chefs maintain exact simmering or aggressive boiling conditions while switching between tasks without lag.
#@@# Integrated Charbroiler#@#
A 24-inch charbroiler on the left side produces direct radiant heat for grilling and caramelization. Staff obtain repeatable char marks and controlled browning without needing separate floor equipment.
#@@# Oven and Cabinet Base#@#
A standard oven with battery spark ignition pairs with a cabinet base that stores pans and supplies. Kitchen teams expand capacity for sheet pan production while keeping tools organized and within reach.
#@@# Heavy Stainless Construction#@#
The stainless steel front, sides, shelf, and riser resist corrosion and simplify daily sanitation routines. Facilities minimize wear from humid or high-heat back-of-house environments and reduce time spent on surface maintenance.
#@@# Adjustable Installation Flexibility#@#
Six-inch adjustable legs and a 22.5-inch flue riser with a hi-shelf enable secure leveling and proper vent integration. Technicians can align the unit to uneven floors and connect to existing exhaust arrangements with minimal modification.
#@@#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 assemblies weekly and remove grease with a food-safe degreaser to maintain consistent ignition and heat output. Clean charbroiler grates after each service; soak in hot water and use a brass brush for deposits. Verify gas fittings and flex lines monthly; tighten connections and check for leaks with soap solution. Lubricate oven door hinges quarterly and adjust counterweights for smooth operation. Calibrate thermostat annually for accurate temperature control.