Built for kitchens that demand relentless throughput and consistent output, this liquid propane restaurant range combines 175,000 BTU total heat with a versatile cooking surface to handle continuous service periods without compromise. Operators will appreciate the integrated left griddle and four high-output burners that allow simultaneous frying, boiling, searing, and griddling while preserving control and heat balance across the top. Installation requires standard 120v power for ignition systems and a single-phase connection to support electronic components.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply. Scrape griddle with a stainless scraper while warm; wipe with a damp cloth and mild detergent, then dry. Remove burner grates and wash in hot, soapy water; brush ports with a soft tool and rinse. Vacuum oven crumb and wipe interior with non-abrasive cleaner; check door gasket for cracks. Clean backriser and vent to remove grease buildup. Inspect refrigeration coils and replace filters per schedule to reduce energy use and breakdowns.#@@#Additional Info#@#Southbend’s 4484AC-2TL-LP 48" propane range offers 175,000 BTU with four burners, a 36" griddle, a convection oven, stainless steel exterior, 6" adjustable legs, backriser with hi-shelf, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Built for kitchens that demand relentless throughput and consistent output, this liquid propane restaurant range combines 175,000 BTU total heat with a versatile cooking surface to handle continuous service periods without compromise. Operators will appreciate the integrated left griddle and four high-output burners that allow simultaneous frying, boiling, searing, and griddling while preserving control and heat balance across the top. Installation requires standard 120v power for ignition systems and a single-phase connection to support electronic components.
#@@# Burners With Griddle#@#
Four manual-open burners deliver rapid heat response and individual flame control to prioritize speed and accuracy during peak service. The adjacent 36.5 inches of griddle plate, 1/2 inch thick, maintains an even surface temperature for consistent searing and reduces rework from hot spots.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, and hi-shelf mount resist corrosion and allow pressure cleaning without structural degradation. The 6 inches of adjustable legs enable secure leveling on uneven kitchen floors to maintain safe and repeatable operation.
#@@# Oven And Cabinet#@#
One standard oven uses battery spark ignition to provide reliable startup and steady bake performance for sauces, proteins, and sheet pans. The lower cabinet stores pans and supplies, minimizing trips across the line and improving workflow efficiency.
#@@# Exhaust Riser Shelf#@#
A 22-1/2 inch flue riser with shelf directs combustion products while providing a convenient staging area for utensils and pans. Chefs will save countertop space and reduce clutter during continuous production runs.
#@@# Compliance And Service#@#
Unit holds cCSAus, CSA Flame, CSA Star, and NSF listings, confirming adherence to safety and sanitation standards used by institutions and commercial 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#@#Service technicians should inspect burners, pilot assemblies, and gas fittings weekly for leaks, loose connections, or carbon buildup. Use a soft brush and compressed air to clean burner ports and grates, then check the flame pattern; adjust air shutters if flames have yellow tips. Clean the 36.5" griddle plate daily with a scraper and apply a thin coat of warm cooking oil to prevent corrosion.