Stop compromising throughput for control. This liquid propane restaurant range delivers high output and consistent heat control to sustain continuous service while maintaining precise cooking performance. Professionals will appreciate the combination of multiple cooking modes, robust construction, and serviceability that support daily, heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance before cleaning. Remove grates, burners, racks, and flue riser; soak removable parts in warm water with mild detergent. Scrub griddle with a non-abrasive pad and a degreaser safe for stainless steel. Wipe cooktop and oven interior with a soft cloth and diluted soap; rinse and dry thoroughly. Clean condenser coils and vent riser to improve efficiency and reduce fire risk. Inspect seals and components; replace worn parts. Reinstall dry parts and reconnect power.#@@#Additional Info#@#Southbend's 4484DC-2TR-LP 48" liquid propane range offers 225,000 BTU, four burners, a 24" griddle, an oven, cabinet base, stainless steel build, 22.5" flue riser with shelf, 6" adjustable legs, manual controls, 120V 5.9A, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This liquid propane restaurant range delivers high output and consistent heat control to sustain continuous service while maintaining precise cooking performance. Professionals will appreciate the combination of multiple cooking modes, robust construction, and serviceability that support daily, heavy use.
#@@# Burners Performance#@#
Four commercial burners produce focused heat across the cooktop, rated within the 201,000 - 250,000 BTU class and contributing to a total of 225,000 BTU to handle simultaneous high-demand tasks. Operators gain rapid boil times and dependable simmer control for sauces and stocks.
#@@# Versatile Griddle Top#@#
The right-side griddle spans substantial width with a .500 inch thick plate to retain steady contact heat for searing and flat-top tasks. Chefs can switch between griddle and open flame applications without sacrificing throughput.
#@@# Oven Capacity#@#
A single standard oven provides a 70.9 cubic foot cabinet volume with interior dimensions of 26.00 inch wide by 26.50 inch deep by 14.00 inch high, supporting full pans and batch roasting. Staff can load and maintain consistent bake profiles using battery spark ignition and manual thermostatic control.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and high flue riser deliver corrosion resistance and ease of sanitation in busy kitchens. Six-inch adjustable legs allow precise leveling to meet safety and hygiene standards on uneven floors.
#@@# Controls And Ignition#@#
Manual control knobs and thermostatic settings enable immediate tactile adjustments during service, while a standing pilot and battery spark ignition ensure reliable oven lightoff. Technicians will find fewer electronic failure points and straightforward maintenance.
#@@# Service And Compliance#@#
The unit meets cCSAus, CSA Flame, CSA Star, and NSF certifications, qualifying for a manufacturer support program that prioritizes service readiness.
#@@#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; remove food debris and carbon with a brass brush and mild degreaser to prevent clogging and uneven heat. Lubricate valve stems quarterly with manufacturer-approved lubricant and tighten fittings to maintain vapor seal. Clean stainless steel surfaces with pH-neutral cleaner and microfiber cloth to preserve finish. Verify door counterweight operation and adjust springs if misaligned. Schedule CSA-certified technician service annually.