When service demands consistency and throughput, this 48" liquid propane restaurant range delivers power, durability, and modular functionality for high-volume kitchens. It offers 175,000 BTU output across a cooktop, griddle, oven, and cabinet base, enabling simultaneous cooking and rapid recovery under load. Operators benefit from increased capacity and easy maintenance while meeting sanitation and safety standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and close gas valve before cleaning. Remove grates, burner caps, and rack; soak in warm, soapy water. Scrub griddle with a non-abrasive pad and mild degreaser; rinse and dry. Wipe stainless surfaces with a pH-neutral cleaner and soft cloth. Vacuum condenser area and backriser to remove grease buildup. Inspect seals and burners; replace worn parts. Reassemble when fully dry, reopen gas, and test ignition and flame stability.#@@#Additional Info#@#Southbend's 4484DC-3GL-LP 48" propane range offers 175,000 BTU, 2 burners, 36" griddle, stainless steel build, 70.9 Cu.Ft oven, 22.5" riser, 6" legs, manual controls, single oven, NSF/CSA certified.#@@#General Info#@#Description #@#
When service demands consistency and throughput, this 48" liquid propane restaurant range delivers power, durability, and modular functionality for high-volume kitchens. It offers 175,000 BTU output across a cooktop, griddle, oven, and cabinet base, enabling simultaneous cooking and rapid recovery under load. Operators benefit from increased capacity and easy maintenance while meeting sanitation and safety standards.
#@@# Cooktop Configuration#@#
Two open burners pair with a 36" griddle on the left, supporting diverse production lines. The layout allows high-heat searing and flat-top tasks concurrently, reducing staging time. Standard grates and manual knobs provide tactile feedback and quick flame adjustment.
#@@# Griddle Surface#@#
A .500" thick plate ensures uniform cooking and steady temperature retention. The heavy plate minimizes cold spots during continuous use, maintaining product quality in large batches. Operators achieve consistent sear profiles and faster recovery.
#@@# Oven Capacity#@#
A standard oven with a 26.00" W x 26.50" D x 14.00" H interior offers 70.9 cubic feet of volume. The spring-assisted door improves access and reduces fatigue during frequent loading. Battery spark ignition ensures reliable starts without complex wiring.
#@@# Construction And Finish#@#
Stainless steel front, sides, and shelf resist corrosion and simplify cleaning. Six-inch adjustable legs ensure stability on uneven floors. The 22.5" flue riser with hi-shelf enhances workspace utility and directs exhaust away from the cookline.
#@@# Controls And Utilities#@#
Manual controls provide quick response and easy servicing, while the standing pilot ensures ignition readiness. The unit operates on liquid propane with a 120-volt, 5.9-amp draw at 60 Hz, single phase. Certified by cCSAus, CSA Flame, CSA Star, and NSF, it meets compliance and sanitation standards.
#@@# Service And Integration#@#
A cabinet base with one rack offers storage and service access beneath the oven.
#@@#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#@#Maintain the Southbend 4484DC-3GL-LP range by cleaning burners and griddle after each service to prevent carbon buildup and ensure consistent heat transfer. Inspect and wipe stainless steel surfaces with a mild detergent, then rinse and dry. Check pilot and ignition components weekly; clear orifices with compressed air and verify flame appearance. Level unit and verify 6" adjustable legs. Schedule calibration of thermostat and gas pressure quarterly.