Stop compromising throughput for control. This 48" liquid propane restaurant range delivers concentrated power across its cooking surface and ovens while maintaining rugged stainless steel construction for continuous service in high-volume kitchens. Operators will gain consistent heat management and durable components that reduce downtime and simplify daily cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Before cleaning, ensure the propane is disconnected. Remove debris from charbroiler grates and wash them with warm, soapy water; then rinse and dry. Vacuum the interiors of the oven and take out the racks; clean them with a non-abrasive cleaner and a soft cloth. Use an approved degreaser to degrease the backriser, shelf, and stainless steel surfaces; wipe them down with a microfiber cloth to prevent scratches. Clean the burner ports with a soft brush and check the ignition and standing pilot.#@@#Additional Info#@#Southbend’s 4484EE-3CR-LP 48" liquid propane range delivers 252,000 BTU with a charbroiler, two-burner cooktop, dual ovens, stainless steel exterior, 22½" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48" liquid propane restaurant range delivers concentrated power across its cooking surface and ovens while maintaining rugged stainless steel construction for continuous service in high-volume kitchens. Operators will gain consistent heat management and durable components that reduce downtime and simplify daily cleaning.
#@@# Top Heat Output#@#
The range produces 252,000 BTU total, enabling rapid searing and sustained high-heat cooking across multiple stations. Chefs will complete large production runs faster and maintain consistent results under heavy use.
#@@# Charbroiler Configuration#@#
A 36" charbroiler sits on the right, providing direct radiant heat for grilling meats and vegetables. Grill operators will achieve pronounced sear marks and controlled flare management for menu items that require charred texture.
#@@# Burner Arrangement#@#
The unit includes two main burners and one star/sauté burner up front with a non-clog rear burner, all operating on manual controls. Kitchen staff will access distinct flame zones for tasks from rapid boil to gentle simmer without complex electronic programming.
#@@# Oven Capacity Design#@#
Two space saver ovens with battery spark ignition provide independent baking and roasting zones and include one rack per oven. Line cooks will run concurrent oven tasks, reducing wait times for plated dishes and improving workflow flexibility.
#@@# Serviceability Features#@#
Engineers designed the range with standard lift-off grates, a 22-1/2" flue riser with shelf, and accessible components for routine maintenance. Maintenance teams will perform cleaning and repairs faster, minimizing service interruptions and preserving production schedules.
#@@# Regulatory and Build Quality#@#
The chassis uses stainless steel for the front, sides, and shelf, mounts on 6" adjustable legs, and carries CSA and NSF certifications.
#@@#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 pilot assemblies weekly; remove debris, verify flame stability, and adjust air shutters to maintain a clean blue flame. Clean stainless steel surfaces with a pH-neutral detergent and soft cloth; avoid abrasives. Degrease charbroiler grates after each service cycle and season castings lightly with food-grade oil. Calibrate oven thermostats monthly and replace worn gaskets. Lubricate control shafts quarterly and tighten gas connections to CSA torque specifications.