Engineered for high-demand kitchens, this 48-inch liquid propane range delivers 207,000 BTU total heat and combines charbroiling and oven capacity for versatile operations. Chefs benefit from reliable ignition, durable stainless-steel construction, and adjustable support for long service cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane supply. Remove grates and rack; soak in warm, soapy water. Scrape charred residue from charbroiler and oven interior with a non-abrasive scraper, then wipe with a mild detergent solution. Clean condenser area and backriser shelf for airflow. Rinse all surfaces and dry thoroughly. Inspect door gasket and burners; tighten connections and replace worn parts. Reconnect power and test ignition before resuming service.#@@#Additional Info#@#Southbend 4483DC-3CL-LP 48" liquid propane restaurant range delivers 207,000 BTU with two star/sauté burners, 36" charbroiler, standard oven with battery spark ignition, stainless steel construction, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Engineered for high-demand kitchens, this 48-inch liquid propane range delivers 207,000 BTU total heat and combines charbroiling and oven capacity for versatile operations. Chefs benefit from reliable ignition, durable stainless-steel construction, and adjustable support for long service cycles.
#@@# Heavy Duty Output#@#
Two star/sauté burners and a 36" charbroiler provide heat for searing, sautéing, and char grilling. The 207,000 BTU rating ensures quick recovery and consistent temperatures for continuous throughput.
#@@# Integrated Charbroiler#@#
The 36" left-side charbroiler delivers radiant heat for proteins and vegetables, creating grill marks and caramelization. Manual controls adjust char intensity to menu needs, reducing equipment handling.
#@@# Standard Oven Capacity#@#
One standard oven features battery spark ignition and a spring-assisted door opening to a 26.00" W x 26.50" D x 14.00" H interior. With 70.9 cubic feet of volume, it supports full pans for batch baking and holding without slowing operations.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, and backriser ensure corrosion resistance and easy sanitation for institutional kitchens, hospitals, and universities. The 22.5" flue riser with hi-shelf integrates ventilation and storage while meeting NSF and CSA standards.
#@@# Serviceability And Support#@#
Standing pilot and manual controls simplify maintenance and troubleshooting. The unit qualifies for the manufacturer’s Service First program, minimizing downtime with authorized service options.
#@@# Field-Ready Installation#@#
Freestanding design with 6" adjustable legs suits uneven floors and meets commercial kitchen standards. Liquid propane configuration and 120 V, 5.9 amp electrical requirements align with typical utility setups for catering, institutional, and bar operations.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and remove debris with a soft brush to maintain consistent flames. Clean charbroiler grates after each service by scraping hot grates and soaking in hot, soapy water when cool. Wipe stainless steel surfaces with a nonabrasive cleaner and dry to prevent spotting. Check door seals and spring-assisted counterweight mechanism monthly; tighten hinges and replace seals if cracked. Verify gas connections and standing pilot operation before each shift.