Stop sacrificing throughput for control. This 48" liquid propane restaurant range delivers focused power and operational reliability across high-volume service periods. It combines five manual burners, a left-side griddle, and an oven plus cabinet base to support multi-station production and staging in one footprint. Chefs maintain consistent temperatures while staff execute simultaneous tasks, reducing ticket times and simplifying line choreography.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Southbend 4484AC-5R-LP and shut off the Liquid Propane supply. Remove grates and the 36" left griddle plate; soak in warm, soapy water. Scrub burners and oven interior with non-abrasive cleaner; rinse and dry. Clean backriser, shelf, and stainless surfaces with mild detergent; polish with soft cloth. Vacuum condenser areas and inspect seals for wear. Reconnect power and gas only after all components are fully dry to prevent hazards.#@@#Additional Info#@#Southbend 4484AC-5R-LP 48" liquid propane range delivers 175,000 BTU with five burners, a 36" griddle, one convection oven, and a cabinet base; stainless steel, 6" legs, backriser with hi-shelf, 120v, 5.9 amps, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48" liquid propane restaurant range delivers focused power and operational reliability across high-volume service periods. It combines five manual burners, a left-side griddle, and an oven plus cabinet base to support multi-station production and staging in one footprint. Chefs maintain consistent temperatures while staff execute simultaneous tasks, reducing ticket times and simplifying line choreography.
#@@# Five Burners#@#
Five manual burners provide flexible, independent heat sources rated within a 151,000 - 200,000 BTU class, contributing to a total output of 175,000 BTU. Operators can sear, simmer, and maintain holding temperatures concurrently without reallocating equipment.
#@@# Left Griddle#@#
The integrated 36" left griddle supplies a broad, flat cooking surface for high-volume items such as pancakes, burgers, and sautéed components. Kitchen teams accelerate throughput with direct griddle access adjacent to burner stations, minimizing transfer time between cooking surfaces.
#@@# Standard Oven#@#
A single standard oven with battery spark ignition supports baking, roasting, and holding functions while the top burners and griddle operate. Culinary staff expand menu flexibility by running oven processes concurrently with stove-top production.
#@@# Cabinet Base#@#
The enclosed cabinet base provides secure storage and a built-in rack, consolidating pans and sheet trays beneath the cooking surface. Managers reclaim prep space and streamline service by keeping accessories and spare cookware within reach.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and 6" adjustable legs deliver corrosion resistance and simplified cleaning for continuous operation. Facilities staff perform routine sanitation faster and maintain a professional, durable presentation in high-use environments.
#@@#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 175,000 BTU output and consistent flame. Clean grates and griddle after each service with a scraper and warm, soapy water; season griddle per manufacturer to prevent corrosion. Vacuum condenser and check gas connections monthly; tighten fittings and test for leaks using approved solution. Verify oven ignition cycles and calibrate thermostat quarterly. Replace worn door gaskets and document all service actions.