Stop sacrificing production for control. This 48.63-inch liquid propane restaurant range delivers focused heat management and continuous operation for busy kitchens that require precise cooking, rapid recovery, and durable construction. Operators gain access to 220,000 BTU total input, a left-side griddle, and two space-saving ovens designed for sustained service cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the Liquid Propane supply. Remove grates and wipe stainless surfaces with a mild detergent and soft cloth. Scrape the 36" griddle with a flat spatula, then degrease with approved cleaner and rinse. Clean burners and oven interiors with non-abrasive cleaner; replace one rack per oven and test battery spark ignition. Vacuum the backriser and coils to remove grease. Dry components completely before reconnecting power to prevent fires and equipment failure.#@@#Additional Info#@#Southbend's 4484EE-3GL-LP 48.63" propane range delivers 220,000 BTU with two burners, a 36" griddle, and dual ovens; features stainless steel, 6" legs, 22.5" flue riser, NSF and CSA certifications, manual controls, and 1/2" griddle support.#@@#General Info#@#Description #@#
Stop sacrificing production for control. This 48.63-inch liquid propane restaurant range delivers focused heat management and continuous operation for busy kitchens that require precise cooking, rapid recovery, and durable construction. Operators gain access to 220,000 BTU total input, a left-side griddle, and two space-saving ovens designed for sustained service cycles.
#@@# Open Burners#@#
Two manually controlled burners deliver immediate, adjustable flame for sautéing and boiling tasks that demand responsiveness. Each burner integrates standard cast grates to support multi-pot workflows and simplify repositioning during peak service.
#@@# Left Griddle#@#
A 36-inch griddle plate offers 1/2" thickness for even heat distribution across a broad cooking surface, enabling consistent contact cooking for proteins and flat items. The standing pilot system maintains readiness and reduces downtime between batches.
#@@# Dual Ovens#@#
Two space-conserving ovens provide independent cooking zones with battery spark ignition to restart quickly after door openings. Each oven ships with one adjustable rack to accommodate sheet pans or roasting pans while maintaining a compact footprint.
#@@# Stainless Construction#@#
The front, sides, hi-shelf, and shelf use stainless steel to resist corrosion and simplify daily sanitation procedures in compliance with NSF guidelines. Smooth surfaces reduce buildup and streamline wipe-downs for routine cleaning protocols.
#@@# Vent and Riser#@#
A 22-1/2 inch flue riser with hi-shelf creates a dedicated vent pathway and useful shelf space for staging pans or holding prep tools. Elevating the back area keeps controls accessible while channeling heat away from wall surfaces.
#@@# Service and Compliance#@#
The unit carries CSA designations and meets NSF certification requirements, supporting institutional procurement standards and safety inspections.
#@@#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 weekly and remove debris; disassemble grates and soak in warm detergent to dissolve carbon deposits. Clean the 1/2" griddle plate with a scraper while warm, then apply a thin coat of food‑grade oil to prevent corrosion. Vacuum the backriser and flue riser shelf to clear grease buildup. Verify standing pilot and battery spark ignition operation; replace batteries and seals as needed. Tighten gas connections and confirm 220,000 BTU output per CSA specs.