For high-volume kitchens needing consistent output and control, this 48.63" liquid propane restaurant range offers strong thermal capacity and versatile integration. Its 175,000 BTU rating supports rapid searing, griddle work, and large-batch cooking, while the stainless steel exterior simplifies cleaning and maintenance. The compact design combines burners, a griddle, an oven, and storage to optimize workflow in commercial kitchens, cafeterias, hospitals, and bars.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane before cleaning. Remove grates, caps, and racks; soak in soapy water and scrub. Wipe stainless steel and knobs with mild detergent. Scrape griddle while warm, apply cleaner, and rinse. Vacuum condenser or vent to remove grease. Dry parts, reassemble, and reconnect propane. Regular cleaning prevents contamination, fires, inefficiency, and failure.#@@#Additional Info#@#Southbend 4484AC-3TL-LP 48.63" Liquid Propane restaurant range delivers 175,000 BTU with two star/sauté burners, 36" left griddle, one convection oven, stainless steel exterior, 22.5" flue riser, NSF and CSA certifications.#@@#General Info#@#Description #@#
For high-volume kitchens needing consistent output and control, this 48.63" liquid propane restaurant range offers strong thermal capacity and versatile integration. Its 175,000 BTU rating supports rapid searing, griddle work, and large-batch cooking, while the stainless steel exterior simplifies cleaning and maintenance. The compact design combines burners, a griddle, an oven, and storage to optimize workflow in commercial kitchens, cafeterias, hospitals, and bars.
#@@# Integrated Heat Delivery#@#
Two star/sauté open burners and a 36" griddle provide focused surface heat and a wide flat-top area. The 175,000 BTU output enables simultaneous high-heat tasks and continuous griddle use during peak service.
#@@# Heavy-Duty Griddle#@#
The .500" thick griddle plate ensures even heat distribution across the 36" surface. Chefs achieve consistent contact temperatures, reducing hot spots and improving cooking yields.
#@@# Commercial Oven Capacity#@#
The convection-capable oven features a 26.00" W x 24.00" D x 14.00" H interior with 70.9 cubic feet gross volume for batch baking and roasting. A spring-assisted door and three racks allow quick loading and ergonomic access.
#@@# Sanitary Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and support frequent washdowns required in foodservice environments. The finish meets NSF standards for commercial cooking equipment.
#@@# Serviceable Controls#@#
Manual controls and standing pilot ignition, with an optional battery spark oven, simplify use and reduce electronic failures. Lift-off grates and exposed components allow easy cleaning and maintenance.
#@@# Installation And Stability#@#
The freestanding design, 22.5" flue riser, and 6" adjustable legs accommodate ventilation and uneven floors in retrofit installations. Liquid propane configuration and 120V, 5.9 amp requirements align with standard utilities.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly for carbon buildup; remove grates and soak in warm, soapy water, then brush ports with a soft wire brush. Clean the 36" griddle plate after cool-down with a scraper and apply a light coat of food-safe oil to prevent corrosion. Vacuum condenser and backriser area monthly to maintain airflow. Verify pilot flames and battery spark ignition operation before each shift. Tighten gas fittings and check for leaks using approved soap solution.