This liquid propane range delivers targeted power where kitchens need it, sustaining heavy-duty cooking cycles while maintaining precise control and serviceability for busy commercial operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut valve before cleaning. Remove grates and soak in warm, soapy water; scrub grease with a non-abrasive pad. Wipe stainless steel exterior with mild detergent and a soft cloth; dry to prevent spots. Clean burner ports with a soft brush to prevent clogs. Vacuum condenser and flue riser to remove debris and grease that cause fires. Inspect door seals and legs; tighten hardware. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and extends service life.#@@#Additional Info#@#Southbend's 4484DC-6R-LP Restaurant Range offers 290,000 BTU from six burners, a 37" cooktop, and liquid propane. It has a standard oven, spring-assisted door, 6" adjustable legs, and 70.9 cu. ft. volume, ideal for commercial kitchens.#@@#General Info#@#Description #@#
This liquid propane range delivers targeted power where kitchens need it, sustaining heavy-duty cooking cycles while maintaining precise control and serviceability for busy commercial operations.
Six burners deliver a combined 290,000 BTU capacity, enabling simultaneous high-heat searing and controlled simmering on a single cooktop. Operators adjust each manual control to match culinary tasks, reducing cycle time and maintaining consistent output.
Stainless steel construction provides corrosion resistance and simplifies daily sanitation in high-use environments. Kitchen staff clean exposed surfaces quickly, lowering downtime between shifts.
The standard oven accommodates full-size pans and batch roasting, offering ample usable space. The spring-assisted counterweight door and single rack streamline loading and unloading during peak service.
Removable components and a standing pilot with battery spark ignition simplify maintenance and reduce technician time on site. The unit qualifies for the manufacturer’s prioritized support program, improving lifecycle uptime.
Freestanding configuration allows level placement on uneven floors and straightforward vent routing. Technicians connect to standard power for ignition and control circuits.
CSA and NSF certifications confirm compliance with regulatory operational and sanitation standards for commercial kitchens. Manual controls and non-clog burner options reduce interruption risk during extended service periods.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly for debris and remove grates to soak in warm, soapy water; dry components before reassembly. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth, following grain to avoid scratches. Vacuum condenser area and backriser to maintain airflow; tighten gas fittings and verify 120 volt electrical connections monthly. Adjust 6" legs to level the range and test standing pilot and battery spark ignition after maintenance.