Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers centralized power and versatile cooking options, enabling kitchens to maintain steady output without compromising process control. Operators achieve consistent results during high-volume service periods with a configuration designed for continuous use and simplified maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove racks and wash with warm, soapy water; rinse and dry. Scrub burners and drip trays with a non-abrasive brush; clear vent openings. Clean oven interior using mild detergent and a soft cloth; avoid excessive water near controls. Wipe stainless steel surfaces with a pH-neutral cleaner and microfiber cloth. Inspect seals and pilot regularly. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and cuts repair costs.#@@#Additional Info#@#Southbend's 48" Liquid Propane Ultimate Restaurant Range, model 4484DC-7L-LP, offers 271,000 BTU with six burners: four pyromax, one star/sauté, and a non-clog rear burner.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers centralized power and versatile cooking options, enabling kitchens to maintain steady output without compromising process control. Operators achieve consistent results during high-volume service periods with a configuration designed for continuous use and simplified maintenance.
#@@# Burners Configuration#@#
Six burners provide distributed cooking zones that handle simultaneous tasks across multiple pots and pans. Four Pyromax burners on the left offer sustained high-heat output for searing and boiling, while a star-style sauté burner and a non-clog rear burner on the right supply targeted high-intensity and reliable low-maintenance heat, respectively.
#@@# Total Heat Output#@#
Rated at 271,000 BTU, the range supplies ample thermal capacity to support busy kitchen stations and reduce cook time per batch. Chefs can run multiple high-demand processes concurrently without degradation in temperature control.
#@@# Oven And Cabinet#@#
A standard oven with battery spark ignition supports roasting and holding tasks, while the integrated cabinet base provides secure storage for cookware and supplies. The oven includes one rack and operates with manual control for straightforward serviceability.
#@@# Construction Durability#@#
Stainless steel front, sides, and high shelf deliver corrosion resistance and simplified cleaning for back-of-house routines. The 22-1/2 inch flue riser with shelf increases usable workspace and directs exhaust without adding maintenance complexity.
#@@# Installation And Compliance#@#
Freestanding installation with six-inch adjustable legs allows fast leveling on uneven floors and immediate integration into existing layouts. The unit carries CSA and NSF certifications, meeting regulatory expectations for commercial kitchens.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service technicians should inspect burner ports weekly and clear carbon deposits with a brass brush to maintain flame uniformity and heat output. Clean stainless steel surfaces with a nonabrasive cleaner and microfiber cloth after each shift to prevent corrosion. Verify and tighten gas connections monthly, then perform a leak test using approved solution. Replace gaskets showing cracks. Calibrate oven thermostat quarterly to ensure consistent cooking temperatures.