Built for high-volume kitchens, this 48" liquid propane range delivers controlled power and integrated cooking modes for busy operations. It offers 241,000 BTU across four burners and a 24" charbroiler, enabling simultaneous cooking tasks without delays. The stainless steel exterior and 6" adjustable legs ensure durability and easy cleaning in commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the range to cool. Remove grates, charbroiler plates, and rack; soak in warm soapy water. Wipe stainless steel surfaces with mild detergent and a soft cloth; rinse and dry. Clean burners and pilot openings with a soft brush to remove debris. Vacuum condenser and vent risers weekly to prevent grease buildup and fire risk. Inspect seals and legs; tighten fasteners. Restore gas and test ignition before use.#@@#Additional Info#@#Southbend 4484DC-2CR-LP is a 48" liquid propane restaurant range delivering 241,000 BTU with four burners, 24" charbroiler, stainless steel exterior, 70.9 cu. ft oven, spring-assisted door, 22.5" flue riser and CSA/NSF certifications.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this 48" liquid propane range delivers controlled power and integrated cooking modes for busy operations. It offers 241,000 BTU across four burners and a 24" charbroiler, enabling simultaneous cooking tasks without delays. The stainless steel exterior and 6" adjustable legs ensure durability and easy cleaning in commercial environments.
#@@# Four-Burner Configuration#@#
Four burners provide segmented heat for multi-dish workflows. Two star/sauté front burners offer rapid power, while two non-clog rear burners ensure steady simmering. Flexible zoning matches pans and steps, reducing station transfer time.
#@@# Integrated Charbroiler#@#
The 24" charbroiler on the right delivers radiant heat for proteins and grill-style items, ensuring consistent char and throughput during peak service. Its placement minimizes footprint and centralizes high-heat tasks.
#@@# Standard Oven Capacity#@#
The standard oven features battery spark ignition and a spring-assisted door, accommodating sheet pans and bulk roasting. With 70.9 cubic feet of usable volume, it stages large batches and maintains set temperatures without external ignition.
#@@# Serviceable Construction#@#
Stainless steel front, sides, and shelf, along with lift-off grates and a flue riser, simplify cleaning and maintenance. Teams reduce downtime during preventive care and sanitation cycles.
#@@# Regulatory Compliance#@#
CSA and NSF certifications ensure compliance with safety and sanitation standards. Facility managers gain documented conformance for institutional foodservice procurement.
#@@# Installation Versatility#@#
Freestanding installation with 6" adjustable legs and a 22.5" flue riser allows leveling on uneven floors and integration under ventilation systems. The 120V, 5.9 amp electrical requirement powers ignition and controls, while liquid propane supplies total output.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and clear carbon deposits with a brass brush to maintain consistent flame. Clean charbroiler grates after each service; soak in warm, soapy water and remove residue with a nonabrasive pad. Vacuum condenser area and backriser monthly to prevent heat buildup. Check standing pilot and battery spark ignition components quarterly; replace batteries and test sparking sequence. Verify door counterweight and seals, and adjust 6" legs to ensure level operation.