Stop sacrificing output for control; this commercial gas range delivers focused power, versatile cooking surfaces, and durable construction to support sustained service in high-demand kitchens. Designed for institutional and restaurant environments, the unit provides a combined 175,000 BTU total heat output and integrates burners, a griddle, oven, and storage into a single freestanding platform. Operators gain consistent performance, simplified maintenance, and NSF-certified sanitation compliance tailored for cafeterias, hospitals, universities, and foodservice operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off propane. Let surfaces cool. Scrape the griddle, wipe with warm, soapy water, rinse, and dry. Remove burner grates; clean with non-abrasive detergent and clear ports. Vacuum oven crumbs, wash racks in hot, soapy water, and dry before reinstalling. Clean stainless steel with a mild cleaner and soft cloth. Check seals and vents; replace damaged parts. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend 4484AC-3GR-LP delivers a 48" liquid propane range with two star/sauté burners, 36" left griddle, one convection oven, stainless steel exterior, 175,000 BTU output, manual controls, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing output for control; this commercial gas range delivers focused power, versatile cooking surfaces, and durable construction to support sustained service in high-demand kitchens. Designed for institutional and restaurant environments, the unit provides a combined 175,000 BTU total heat output and integrates burners, a griddle, oven, and storage into a single freestanding platform. Operators gain consistent performance, simplified maintenance, and NSF-certified sanitation compliance tailored for cafeterias, hospitals, universities, and foodservice operations.
#@@# Burners With Griddle#@#
Two open burners paired with a 36" left griddle provide simultaneous direct-heat and flat-top cooking for mixed-menu workflows. This configuration supports pan and griddle cookery at controlled flame settings, enabling continuous production of seared proteins and griddle items without impacting throughput.
#@@# High Heat Output#@#
A rated 175,000 BTU total capacity supplies rapid recovery and stable cooking temperatures under continuous load. Kitchens maintain target sear and boil rates for large-batch preparations while minimizing cycle time between product runs.
#@@# Oven And Cabinet Base#@#
The standard oven includes battery spark ignition and accommodates full-size sheet pans, while the cabinet base offers integrated storage and one rack for staging. This combined vertical space optimizes footprint efficiency and supports multitasking during peak periods.
#@@# Stainless Steel Construction#@#
Front, sides, shelf, and riser use stainless steel to resist corrosion and meet commercial hygiene requirements. This material simplifies daily cleaning and preserves finish integrity under demanding kitchen conditions.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs enable on-site leveling to compensate for uneven floors and maintain appliance stability. Proper leveling prevents heat distribution anomalies and supports long-term mechanical alignment.
#@@#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 for food residue; remove grates and scrub with a nonabrasive pad and warm, soapy water. Clean oven interior weekly; scrape carbon deposits and vacuum debris before wiping with a mild detergent. Degrease stainless steel exterior with a pH-neutral cleaner and soft cloth, following grain. Check door seals and hinge alignment monthly; replace worn gaskets. Service pilot and ignition components quarterly and verify gas connections for leaks using a soap solution.