Stop sacrificing output for control. This heavy-duty restaurant range combines multiple high-output heat sources with robust construction to provide continuous, precise cooking in demanding commercial kitchens. Operators will achieve consistent results across griddle and burner tasks while minimizing service interruptions through proven mechanical systems.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off propane before cleaning. Remove grates and burner caps; soak in warm, soapy water and scrub with a non-abrasive pad. Scrape griddle with a spatula, apply degreaser, rinse and season per manufacturer. Vacuum condenser and clean flue riser to prevent grease buildup and fires. Wipe stainless surfaces with mild detergent, rinse, dry, and inspect seals and legs. Regular cleaning prevents contamination, reduces breakdowns, and lowers energy use.#@@#Additional Info#@#Southbend's 4484AC-7R-LP 60" propane range offers 175,000 BTU, six burners, a 36" griddle, a convection oven with battery ignition, stainless steel build, 6" adjustable legs, a 22.5" flue riser with hi-shelf, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This heavy-duty restaurant range combines multiple high-output heat sources with robust construction to provide continuous, precise cooking in demanding commercial kitchens. Operators will achieve consistent results across griddle and burner tasks while minimizing service interruptions through proven mechanical systems.
#@@# Six High Burners#@#
Six open burners deliver concentrated heat for rapid boiling, searing, and large-batch sautéing, enabling simultaneous multi-station cooking. Users gain production capacity and control through lift-off burner heads that simplify cleaning and maintain flame consistency.
#@@# Left Griddle Section#@#
An integrated left griddle offers broad flat-top cooking across a 36-inch surface area, supporting pancakes, stir fry, and short-order items at scale. Chefs will manage heat zones manually to achieve even browning and continuous throughput during peak periods.
#@@# Solid Oven Capacity#@#
A single convection oven provides a 26.00-inch width by 24.00-inch depth by 14.00-inch height interior with three racks, accommodating sheet pans and bake loads for volume service. Staff access the oven via a spring-assisted counterweight door that reduces operator fatigue and ensures secure closing.
#@@# Heavy Stainless Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and withstand frequent washdown and high use, preserving finish and alignment. Kitchen teams will benefit from durable surfaces that simplify sanitation and maintain regulatory compliance, including NSF certification.
#@@# Service-Oriented Design#@#
The unit qualifies for an established service program and includes modular components such as a cabinet base and removable grates to speed repairs and routine maintenance. Facilities managers will minimize downtime and control lifecycle costs through accessible parts and industry certifications including CSA and cCSAus.
#@@#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 debris; remove grates and scrape the 36" griddle with a stainless steel scraper while warm, then apply food-grade oil to prevent oxidation. Clean the oven interior weekly: remove racks, soak in warm, soapy water, scrub seams with a nylon brush, and dry before reassembly. Degrease the stainless steel exterior with mild detergent and a soft cloth, then polish with a nonabrasive cleaner.