Stop trading throughput for consistent results. This commercial range delivers 175,000 BTU of controlled heat while maintaining precise griddle and oven performance for high-volume kitchens that require repeatable output and durable construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply. Scrape griddle and burn off residues, then clean with a mild degreaser and non-abrasive pad. Remove grates and clean burners; clear ports with a soft brush. Wipe stainless surfaces with mild soap and warm water, rinse and dry to prevent corrosion. Vacuum condenser and vent riser to remove grease buildup. Inspect seals, pilot and ignition; tighten or replace parts as needed. Perform weekly deep clean to reduce fire risk, bacteria, and costly failures.#@@#Additional Info#@#Southbend's 4484DC-3TL-LP liquid propane range delivers 175,000 BTU with a 48" cooktop, two burners, a left griddle, thermostatic control, spring-assisted oven door, stainless steel exterior, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop trading throughput for consistent results. This commercial range delivers 175,000 BTU of controlled heat while maintaining precise griddle and oven performance for high-volume kitchens that require repeatable output and durable construction.
#@@# High Heat Output#@#
Deliver 175,000 BTU across two high-performance top elements and a dedicated griddle to support continuous service during peak periods. Operators achieve fast boil times and rapid searing while maintaining steady temperatures for pans and the plated line.
#@@# Integrated Griddle Surface#@#
Provide a 36-inch griddle plate with .500-inch thickness that supports heavy traffic and even heat distribution across the cooking surface. Chefs gain consistent contact searing and reduced cold spots, minimizing product waste and speeding plating.
#@@# Oven Capacity#@#
House a single standard oven with 70.9 cubic feet of usable volume and interior dimensions of 26.00 inches wide by 26.50 inches deep by 14.00 inches high for flexible cook cycles. Kitchens can roast, hold, or finish multiple pans while preserving internal temperature stability.
#@@# Control Reliability#@#
Use manual thermostatic controls with standing pilot and battery spark ignition for robust, serviceable operation under continuous use. Technicians find simplified troubleshooting, and operators maintain setpoints without complex electronics.
#@@# Commercial Construction#@#
Feature stainless steel front, sides, shelf, and 6-inch adjustable legs to resist corrosion and allow precise leveling on uneven floors. Maintenance teams benefit from lift-off grates and accessible service points that shorten downtime.
#@@# Ventilation Integration#@#
Include a 22.5-inch flue riser with hi-shelf to align with backriser ventilation systems and provide additional shelving for staging. Facility planners gain predictable hood compatibility and efficient exhaust routing for compliance with kitchen codes.
#@@#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 debris and scrub with nonabrasive pads to prevent flare-ups and maintain heat transfer. Drain and clean grease traps weekly; dispose per local code. Check gas fittings and hoses monthly for leaks using approved leak detection solution; tighten connections as needed. Calibrate thermostatic controls quarterly and verify pilot ignition sequence. Lubricate hinges and adjust 6" legs to maintain level and oven sealing. Replace worn gaskets promptly.