Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers concentrated heat and multiple cooking modes, ensuring kitchens are ready for sustained service without compromising consistency. Operators benefit from a total output of 286,000 BTU, featuring a charbroiler section, four star-style sauté burners, and two space-saver ovens arranged to maximize front-line productivity and service cadence.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the propane supply. Remove grates and racks; soak in hot water with mild detergent. Scrub charbroiler and burners with a non-abrasive brush; clear clogged ports with a soft wire. Wipe stainless steel surfaces using a pH-neutral cleaner and soft cloth. Vacuum condenser and backriser area to remove grease. Inspect door gaskets and springs; replace if worn. Dry all parts fully before reassembly and reconnecting power and propane to prevent corrosion and fire risk.#@@#Additional Info#@#Southbend's 4483EE-2CL-LP 48" propane range offers 286,000 BTU with four burners, a 24" charbroiler, two ovens, battery spark ignition, stainless steel, 6" adjustable legs, and a 22.5" flue riser. CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers concentrated heat and multiple cooking modes, ensuring kitchens are ready for sustained service without compromising consistency. Operators benefit from a total output of 286,000 BTU, featuring a charbroiler section, four star-style sauté burners, and two space-saver ovens arranged to maximize front-line productivity and service cadence.
#@@# High Heat Output#@#
The unit provides 286,000 BTU total output to sustain simultaneous high-load tasks across the cooktop and broiler. Chefs experience rapid recovery and stable surface temperatures that reduce cook times and maintain consistent results during peak periods.
#@@# Sauté Burners#@#
Four star-style sauté burners deliver focused, high-intensity flames for searing and rapid reductions. Staff achieve precise temperature control with manual valves that respond instantly to adjustments, enabling repeatable outcomes for pans and sauces.
#@@# Charbroiler Section#@#
A 24-inch charbroiler on the left side creates direct radiant heat for grilling proteins and vegetables with effective char and grill marks. The design integrates seamlessly with the cooktop layout, allowing back-to-back grilling and stovetop tasks without workflow interruption.
#@@# Space Saver Ovens#@#
Two space saver ovens incorporate battery spark ignition and include one rack per oven to expand holding and batch-cooking capacity. Each oven interior measures 19.50 inches wide by 26.50 inches deep by 14.00 inches high, providing 70.9 cubic feet of total usable volume across compartments for simultaneous baking, roasting, and warming.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and flue riser resist corrosion and simplify daily cleaning while preserving a professional appearance. Operators benefit from a durable exterior that withstands heavy daily use and aggressive cleaning protocols common in institutional kitchens.
#@@#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; remove debris and check flame stability to prevent hotspots and incomplete combustion. Clean stainless steel exteriors with mild detergent and soft cloth; rinse and dry to avoid streaking. Degrease grates and charbroiler surfaces after shifts; soak removable parts in warm, soapy water and scrub with nonabrasive pads. Lubricate hinge pins and check spring-assisted oven doors for wear monthly.