Stop sacrificing throughput for consistent results. This liquid propane restaurant range pairs powerful open flame cooking with a large charbroiler surface, allowing kitchens to maintain production while achieving repeatable searing and oven performance. Operators gain a robust workhorse designed for continuous service in high-demand foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilots. Scrape charbroiler grates and wipe stainless surfaces with mild detergent and warm water. Degrease oven interior, remove rack, wash in warm, soapy water and dry. Vacuum condenser and clear backriser vent to prevent grease buildup and fire. Inspect door seals and burners; clean ports with soft brush. Check gas connections for leaks after reassembly. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and keeps CSA/NSF compliance.#@@#Additional Info#@#Southbend's 4484DC-3CR-LP 48" liquid propane range delivers 207,000 BTU with two burners, a 36" charbroiler, standard oven, stainless steel front, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent results. This liquid propane restaurant range pairs powerful open flame cooking with a large charbroiler surface, allowing kitchens to maintain production while achieving repeatable searing and oven performance. Operators gain a robust workhorse designed for continuous service in high-demand foodservice environments.
#@@# High Heat Output#@#
Deliver 207,000 BTU total to support simultaneous high-volume tasks. Chefs achieve rapid boil, aggressive sear, and stable griddle performance across multiple zones to reduce cook times and increase ticket velocity.
#@@# Dual Cooking Tops#@#
Combine two burners and a 37.00-inch charbroiler top to handle pans and direct grilling on the same footprint. Staff can run sauté, boil, and char functions concurrently, improving line organization and reducing equipment cross-traffic.
#@@# Spacious Oven Cavity#@#
Provide a 26.00-inch wide by 26.50-inch deep by 14.00-inch high oven interior with a 15.50-inch door opening for full sheet handling. Chefs load racks quickly and maintain consistent results using the standard oven with battery spark ignition.
#@@# Durable Stainless Build#@#
Construct front, sides, shelf, and flue riser in stainless steel for routine cleaning and corrosion resistance in busy kitchens. Managers extend service life while simplifying sanitation procedures to meet rigorous health standards.
#@@# Serviceable Design#@#
Include a cabinet base with one rack, spring-assisted counterweight oven door, standing pilot, and 22.5-inch flue riser with shelf to support maintenance access and safe venting. Technicians perform routine checks and part replacements with minimal downtime.
#@@# Field Ready Configuration#@#
Offer freestanding installation, 6-inch adjustable legs, 120-volt electrical, 5.9 amps, 60 hertz single-phase operation, and CSA and NSF certifications for regulatory compliance.
#@@#Delivery Details#@#
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot daily; remove carbon deposits and verify flame color to ensure complete combustion. Clean charbroiler grates after each service using a wire brush and degreaser; soak removable parts in hot water and mild detergent. Vacuum condenser and oven cavity weekly to prevent soot buildup. Lubricate valve stems quarterly with food‑grade lubricant and tighten gas fittings per CSA torque specs. Verify door seals and adjust legs for level operation.