Stop sacrificing output for control. This 48-inch liquid propane restaurant range delivers concentrated heat across multiple cooking zones while maintaining precise temperature management for repeatable results. Food service teams gain a rugged platform with high throughput and configurable surfaces for sautéing, boiling, and griddling.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and close gas supply. Remove grates, burners and griddle plates. Scrape grease from griddle while warm, then degrease with approved cleaner and a non-abrasive pad. Wipe burner heads and ports with a soft brush; clear clogs. Clean oven interiors with mild detergent; rinse and dry. Vacuum backriser and condenser areas to remove dust. Inspect seals and fittings; replace if worn. Regular cleaning prevents contamination, fires, wasted energy, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend’s 48" liquid propane range, model 4484EE-2TL-LP, offers 270,000 BTU with four burners, a 24" griddle, thermostatic controls, two ovens, stainless steel front, NSF and CSA certifications, and adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 48-inch liquid propane restaurant range delivers concentrated heat across multiple cooking zones while maintaining precise temperature management for repeatable results. Food service teams gain a rugged platform with high throughput and configurable surfaces for sautéing, boiling, and griddling.
#@@# Four Burners#@#
Four open burners provide distributed heat for simultaneous pans and rapid recovery between temperature changes. Operators will achieve consistent searing and boiling across the cooktop while maintaining individual flame control for each zone.
#@@# Left Griddle#@#
A 24-inch griddle on the left side offers a thick 1/2-inch plate for even heat transfer and sustained contact cooking. Chefs will use the griddle for high-volume items without temperature sag, enabling continuous production of grilled proteins and breakfasts.
#@@# Thermostatic Controls#@#
Thermostatic control on heat elements ensures setpoint stability under load and reduces temperature drift during prolonged service. Kitchen staff will maintain target temperatures for frying and griddling with minimal manual adjustment, improving consistency across shifts.
#@@# Space Saver Ovens#@#
Two space saver ovens with battery spark ignition provide independent baking or holding capacity while optimizing undercounter space. Each oven ships with a rack and supports simultaneous cooking of multiple sheet pans, increasing oven throughput without enlarging the footprint.
#@@# Stainless Steel Exterior#@#
A stainless steel front, sides, and shelf combine durability with cleanability for commercial sanitation workflows. Maintenance teams will perform faster surface cleaning and resist corrosion in high-humidity environments, extending equipment life.
#@@# Backriser With Shelf#@#
A 22-1/2-inch flue riser includes a high shelf to stage pans and small wares close to the cooking surface.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris for consistent flame. Clean the griddle plate after each shift with a scraper, wash with warm water and mild detergent, and dry thoroughly to prevent corrosion. Degrease stainless steel front and sides with a pH-neutral cleaner and soft cloth to preserve the finish. Verify thermostatic controls and standing pilot function monthly, replacing faulty components immediately. Level the 48" range and check gas fittings for leaks using a soap solution.