Stop sacrificing throughput for control. This 48" liquid propane restaurant range delivers 175,000 BTU of cooking power across five zones, combining two star/sauté burners, three open burners, and a 36" griddle to support high-volume kitchens. Designed for restaurants, institutions, and hospitality venues, the unit pairs stainless steel durability with manual controls to reduce downtime and streamline workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug supply and shut off propane. Remove grates, burners, rack, and wipe griddle with mild degreaser; scrape deposits with a non-metal spatula. Clean oven with soapy water; avoid abrasive pads. Vacuum condenser and flue riser. Rinse, dry parts, inspect gasket and burners. Reassemble when dry, restore propane. Regular cleaning prevents contamination, fires, and failure.#@@#Additional Info#@#Southbend 4483DC-5R-LP 48" liquid propane range offers 175,000 BTU, five burners, 36" griddle, manual controls, oven with spark ignition, stainless steel build, adjustable legs, and certifications for commercial use.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48" liquid propane restaurant range delivers 175,000 BTU of cooking power across five zones, combining two star/sauté burners, three open burners, and a 36" griddle to support high-volume kitchens. Designed for restaurants, institutions, and hospitality venues, the unit pairs stainless steel durability with manual controls to reduce downtime and streamline workflows.
#@@# High Output Configuration#@#
Configured for 175,000 BTU, the range balances surface heat and oven capacity for simultaneous tasks. Operators achieve rapid searing, sustained sautéing, and continuous griddle production without reallocating staff or equipment.
#@@# Integrated Griddle Surface#@#
The 36" griddle offers flat-top cooking for eggs, pancakes, tortillas, and proteins, ensuring consistent yield during peak shifts. Heat distribution across the 37.00" footprint maintains uniform temperatures, reducing waste.
#@@# Versatile Burner Layout#@#
Five burners include two star/sauté elements and standard grates for various pot sizes and techniques. Staff can transition from rapid boil to gentle simmer with manual control, enhancing menu flexibility during busy periods.
#@@# Oven And Storage Base#@#
A standard oven with battery spark ignition provides 70.9 cubic feet of cooking volume and a spring-assisted door for safer loading. The cabinet base offers storage for pans and tools, consolidating workspace and reducing movement.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and adjustable legs create a robust, corrosion-resistant platform for frequent cleaning cycles. The 22.5" flue riser with hi-shelf supports organization and ventilation without extra fabrication.
#@@# Compliance And Service#@#
Certified to NSF and CSA standards and eligible for the Service First program, the range ensures compliance and maintenance planning. Operating on 120 volts at 5.9 amps, it installs freestanding for easy integration into gas lines and kitchen layouts.
#@@#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 griddle daily; remove debris and clean ports with a soft brush to ensure consistent flame patterns. Degrease grates and griddle plate after each service using a commercial detergent and warm water, then dry to prevent corrosion. Vacuum condenser and flue riser weekly to maintain airflow. Lubricate oven door hinge and check spring-assisted counterweight quarterly. Verify gas fittings and pressure annually; document readings for compliance.