Stop compromising throughput for control. This 48.63-inch liquid propane range delivers robust heat distribution and integrated grilling capacity to support continuous kitchen service without sacrificing consistency. Restaurant operators gain a single unit that combines four high-output star sauté burners, a 24-inch charbroiler, an oven, and cabinet storage into a compact freestanding platform engineered for commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and power before cleaning. Remove grates, charbroiler parts, and racks; wash in hot, soapy water and scrub grease with a non-abrasive brush. Wipe stainless steel front and sides with mild detergent, then rinse and dry. Clean oven interior with approved cleaner and dry completely. Vacuum condenser and backriser vents to remove grease. Inspect seals and burners; replace worn parts. Regular cleaning reduces bacteria, fire risk, energy use, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend 4483DC-2CR-LP 48.63" liquid propane range delivers 241,000 BTU with four burners, a 24" charbroiler, one oven with spark ignition, cabinet base with rack, stainless steel front and sides, and 6" adjustable legs. CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48.63-inch liquid propane range delivers robust heat distribution and integrated grilling capacity to support continuous kitchen service without sacrificing consistency. Restaurant operators gain a single unit that combines four high-output star sauté burners, a 24-inch charbroiler, an oven, and cabinet storage into a compact freestanding platform engineered for commercial use.
#@@# Four Burners#@#
Four open star sauté burners produce intense, direct heat for rapid searing and multi-pot cooking. Chefs achieve simultaneous high-volume production with manual control knobs that provide immediate, tactile adjustments for precise heat management.
#@@# Charbroiler Section#@#
A 24-inch charbroiler mounted on the right side converts the unit into a hybrid range for grilling applications. Line cooks can switch between sauté and char operations without moving product, reducing handling time and simplifying workflow.
#@@# Single Oven#@#
One standard oven with battery spark ignition supports baking, roasting, and holding tasks beneath the cooktop. Kitchen staff access consistent thermal performance for sheet pans and hotel pans while maintaining front-of-house timelines.
#@@# Stainless Construction#@#
Stainless steel front, sides, and hi-shelf deliver corrosion resistance and a sanitary surface for rigorous daily cleaning. Managers reduce maintenance time with durable finishes that withstand aggressive cleaning chemicals and continuous use.
#@@# Service Features#@#
A standing pilot system and inclusion in a manufacturer service program improve uptime and simplify maintenance logistics. Facilities managers receive documentation and parts support designed to minimize downtime and protect operational schedules.
#@@# Dimensions and Compliance#@#
The unit measures 48.63 inches wide, 34 inches deep, and 59.5 inches high, including the 22.5-inch flue riser with shelf, fitting standard commercial lineups.
#@@#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 daily and remove debris to maintain consistent flame and heat distribution. Clean charbroiler grates and oven surfaces after each service using non-abrasive cleaners and high-temperature degreasers. Verify gas connections and fittings weekly for leaks with a soap solution; tighten or replace components as required. Lubricate control valve stems quarterly and calibrate thermostats annually. Replace door seals when compression weakens to preserve efficiency.