Step up kitchen throughput and consistency without sacrificing control. This 48-inch liquid propane restaurant range produces 270,000 BTU to power intensive cooking schedules while maintaining precise manual control over each heat source. Operators will appreciate the combination of four burners and a left griddle that support simultaneous tasks, keeping service flowing during peak hours.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off propane before cleaning. Scrape the griddle and lift burners to remove debris. Wash grates, racks, and griddle with warm, soapy water; rinse and dry. Vacuum the condenser and check backriser vents for grease; wipe with degreaser for stainless steel. Check door seals and adjust legs; replace worn seals. Run ovens empty on high after cleaning to burn off residue. Regular cleaning reduces bacteria, fire risk, improves efficiency, and helps pass CSA and NSF inspections.#@@#Additional Info#@#Southbend's 4484EE-2GL-LP 48" liquid propane range offers 270,000 BTU, four burners, a 24" griddle, two ovens with battery ignition, a 1/2" griddle plate, stainless steel exterior, 6" adjustable legs, 120v electrical, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Step up kitchen throughput and consistency without sacrificing control. This 48-inch liquid propane restaurant range produces 270,000 BTU to power intensive cooking schedules while maintaining precise manual control over each heat source. Operators will appreciate the combination of four burners and a left griddle that support simultaneous tasks, keeping service flowing during peak hours.
#@@# Burners and Griddle#@#
Four heavy-duty burners pair with a 24-inch left griddle to enable parallel cooking of multiple menu items. Chefs gain immediate access to high heat and a flat griddle surface with 1/2-inch plate thickness for even heat transfer and reliable searing.
#@@# High Heat Output#@#
A 270,000 BTU rating supplies sustained thermal energy across the cooktop and ovens, reducing recovery time between batches. Kitchens benefit from faster boil times and consistent griddle performance during continuous service.
#@@# Dual Ovens#@#
Two space-saver ovens provide separate baking and roasting zones with battery spark ignition for reliable starts. Staff can stage cookware across ovens to manage different menu items without cross-contamination of flavors.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and simplify daily sanitation routines. Maintenance crews will find surfaces easy to clean while the durable finish stands up to commercial use.
#@@# Service Ready Design#@#
A 22.5-inch flue riser with hi-shelf offers practical storage and venting integration to organize small wares and clear prep space. Adjustable 6-inch legs allow fast leveling on uneven floors to meet site requirements.
#@@# Certifications and Power#@#
Unit operates on 120V at 5.9 amps and meets NSF and CSA standards, including CSA Flame and CSA Star listings. Purchasing agents gain confidence from recognized safety and sanitation certifications during procurement.
#@@#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 daily and remove food debris to prevent flame obstruction and uneven cooking. Clean grates and griddle with a nonabrasive pad and warm, soapy water; rinse and dry thoroughly before reuse. Degrease oven interiors weekly using commercial oven cleaner compatible with stainless steel. Check gas connections and standing pilot for leaks; tighten fittings and replace faulty valves immediately. Calibrate thermostat quarterly and document service dates.