Stop sacrificing throughput for control. This liquid propane restaurant range delivers a total output of 220,000 BTU, featuring a combination of burners, a griddle, an oven, and cabinet storage that efficiently handles continuous service while ensuring precise heat control and robust construction for daily commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the propane supply. Remove grates, griddle plate and racks. Scrape heavy residues with a plastic scraper. Wash parts in warm, soapy water; rinse and air dry. Wipe stainless surfaces with a non-abrasive cleaner and soft cloth. Clean burner ports with a soft brush; clear clogs. Vacuum condenser and backriser vents to remove grease. Inspect door seals and pilot; replace worn parts. Reconnect fuel only when all components are fully dry.#@@#Additional Info#@#Southbend's 4483EE-3GL-LP 48.63" liquid propane range offers 220,000 BTU with two burners, a 36" griddle, a standard oven, stainless steel front and sides, a 22.5" flue riser, NSF and CSA certifications, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane restaurant range delivers a total output of 220,000 BTU, featuring a combination of burners, a griddle, an oven, and cabinet storage that efficiently handles continuous service while ensuring precise heat control and robust construction for daily commercial use.
#@@# Burners With Griddle#@#
Two high-output open burners pair with a left-side 36-inch griddle, allowing staff to run multiple cooking processes simultaneously. Chefs achieve fast boiling and searing capabilities from the burners, while the thick 1/2" griddle plate ensures even heat distribution for consistent cooking of pans and flat-top items.
#@@# Standard Oven Performance#@#
A single standard oven with battery spark ignition provides reliable baking and holding without interrupting stovetop operations. Kitchen teams maintain temperature stability for roasting or proofing, and the oven integrates seamlessly into the range footprint, maximizing cooking versatility.
#@@# Stainless Steel Exterior#@#
The stainless steel front, sides, and shelf resist corrosion and simplify sanitation workflows in busy kitchens. Maintenance crews can execute daily cleanings more efficiently, and inspectors appreciate the durable finishes that meet institutional hygiene standards.
#@@# Backriser With Shelf#@#
A 22-1/2-inch flue riser features a hi-shelf to enhance staging and ventilation while maintaining compact floor usage. Line cooks can stage pans or tools at eye level, and the riser effectively channels heat away from the work surface, reducing thermal load on adjacent equipment.
#@@# Heavy-Duty Construction#@#
Constructed with commercial-grade components and 6-inch adjustable legs, this unit supports heavy cookware and accommodates uneven floors typical in institutional settings. Staff benefit from stability during peak service, while technicians can easily access under-range connections for quicker servicing.
#@@#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 burner ports weekly and remove carbon deposits with a brass brush for consistent flame patterns. Clean the 36" griddle surface after each shift with a scraper, then apply a light coat of oil while warm to prevent corrosion. Verify oven door seals monthly, tightening hinges or replacing gaskets as needed. Flush pilot lines quarterly and ensure standing pilots and battery spark ignite reliably. Level the freestanding unit and check gas connections for leaks using a soap solution.