Stop sacrificing throughput for control. This 48.63" liquid propane restaurant range delivers targeted heat, a 36" griddle, and a full oven with cabinet base to support high-volume kitchens. Operators benefit from thermostatic control, durable stainless-steel construction, and 175,000 BTU output designed for commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the liquid propane supply. Remove grates, racks and the 36" griddle plate. Clean burners, grates and griddle with a degreasing solution and non-abrasive pad; rinse and dry. Vacuum oven debris, wipe interior with mild detergent and dry. Clean backriser, hi-shelf and condenser areas to remove grease. Inspect seals and thermostatic controls; replace damaged parts. Reassemble, reconnect fuel, and test for proper ignition and operation.#@@#Additional Info#@#Southbend 4483DC-3TR-LP is a 48.63" LP range with 175,000 BTU, 2 burners, 36" griddle, oven, cabinet base, 22.5" riser, stainless steel, adjustable legs, NSF/CSA certified, for commercial use.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48.63" liquid propane restaurant range delivers targeted heat, a 36" griddle, and a full oven with cabinet base to support high-volume kitchens. Operators benefit from thermostatic control, durable stainless-steel construction, and 175,000 BTU output designed for commercial use.
#@@# Two Star Sauté Burners#@#
Two high-output star burners provide rapid heat-up and recovery, enabling quick searing without temperature lag. Chefs ensure consistent pan performance for fast menus and reduce protein station hold times.
#@@# Right Griddle Plate#@#
The 36" griddle with 1/2" plate thickness ensures even heat distribution, minimizing hot spots and improving yield uniformity. It supports continuous flat-top production for breakfast lines, short-order stations, and banquet prep.
#@@# Thermostatic Controls#@#
Thermostatic controls precisely regulate oven and griddle temperatures for consistent results. Front-mounted knobs allow quick adjustments during peak service without workflow interruption.
#@@# Standard Oven Capacity#@#
The standard oven uses battery spark ignition and provides a controlled chamber for roasting, baking, and holding. It accommodates sheet pans, reducing stacking and increasing throughput for prep and finish tasks.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and simplify sanitation required by institutional kitchens. Durable surfaces withstand frequent cleaning and maintain a professional appearance under heavy use.
#@@# Backriser With Shelf#@#
A 22-1/2" flue riser with hi-shelf adds staging area and channels venting while maintaining a compact footprint. The elevated shelf supports plating and short-term holding, optimizing line ergonomics.
Facility managers benefit from NSF and CSA certifications and the unit’s qualification for service programs that streamline maintenance.
#@@#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#@#Maintain the Southbend 4483DC-3TR-LP by cleaning burners and griddle daily to prevent carbon buildup. Remove grates and soak in warm, soapy water; scrub with a nonabrasive brush. Inspect pilot and ignition assembly weekly; clear debris and verify spark function. Vacuum condenser and oven cavity monthly. Check door seals and adjustable legs for wear and level; tighten fasteners as required. Schedule professional calibration and gas leak test annually to ensure safe, efficient operation.