Stop sacrificing production for control. This liquid propane restaurant range combines heavy-duty output with precise manual controls to support continuous service in high-demand kitchens. Designed for institutional and commercial operations, it delivers focused heat distribution across charbroiler surfaces and ovens while maintaining serviceability and code certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane supply. Remove grates and charbroiler plates; soak in warm, soapy water. Scrub surfaces with a non-abrasive cleaner and nylon brush to remove grease. Clean oven interiors with a commercial oven cleaner, rinse, and dry. Vacuum condenser coils and wipe the backriser and hi-shelf. Inspect and clean burner ports and pilot areas. Check door seals and adjust 6" legs for level. Perform daily wipe-downs to reduce fire risk and foodborne hazards.#@@#Additional Info#@#Southbend's 48" Ultimate Restaurant Range 4483EE-3CL-LP offers 252,000 BTU from liquid propane, featuring two star/sauté burners, a 36" charbroiler, dual ovens, stainless steel exterior, 6" adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing production for control. This liquid propane restaurant range combines heavy-duty output with precise manual controls to support continuous service in high-demand kitchens. Designed for institutional and commercial operations, it delivers focused heat distribution across charbroiler surfaces and ovens while maintaining serviceability and code certifications.
#@@# Frontline Heat#@#
The unit provides a total output of 252,000 BTU, centered on two star sauté burners and an integrated charbroiler, enabling rapid searing and consistent grilling throughput. Operators gain immediate high heat for quick cook cycles and reduced hold times.
#@@# Charbroiler Performance#@#
The charbroiler top spans 37.00 inches of cooking surface and offers direct radiant heat for mark and flavor development essential to grilled menu items. Chefs achieve consistent char with controlled flame profiles while minimizing retime between batches.
#@@# Oven Capacity#@#
Two space-saver ovens with spring-assisted counterweight doors deliver a combined 70.9 cubic feet of internal volume. Each oven measures 19.50 inches wide by 26.50 inches deep by 14.00 inches high. Kitchens expand menu flexibility with simultaneous baking and holding across both cavities.
#@@# Serviceable Construction#@#
The stainless steel front, sides, and heavy-duty hi-shelf riser provide corrosion resistance and simplified cleaning in continuous-use environments. Technicians can easily access components, and qualification for a factory service program supports planned maintenance strategies.
#@@# Installation Versatility#@#
The freestanding design ships with a 22.5-inch flue riser and 6 inches of adjustable legs to level on uneven floors and align with most exhaust configurations. Facilities planners can integrate the range into existing layouts while maintaining necessary clearances.
#@@#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 weekly and remove debris to maintain 252,000 BTU output. Clean charbroiler grates after each service with a brass brush and degreaser. Vacuum condenser and check flue riser for obstructions monthly. Verify gas connections and test manual controls for leaks using a soap solution; tighten fittings as needed. Lubricate oven door hinges and confirm spring-assisted counterweight function quarterly. Calibrate thermostat and document service dates.