For high-volume kitchens needing continuous output and precise heat control, this 48.63" liquid propane restaurant range offers reliable power and durability. It delivers 220,000 BTU total heat capacity across burners and a left-side griddle, enabling simultaneous searing, boiling, and griddle work without slowing cycles. Stainless steel surfaces, thermostatic controls, and space-saving ovens support sustained service in restaurants, institutions, and hospitality facilities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut off LP supply. Allow range to cool. Remove grates, trays, racks; soak in warm, soapy water. Scrape griddle with a spatula, wipe with a non-abrasive pad and mild detergent, then season per manufacturer. Vacuum crumbs from ovens and burners; brush burner ports clear. Clean stainless fronts with a soft cloth and approved cleaner. Dry all parts completely before reassembly. Clean vents and condenser areas monthly to prevent grease buildup and reduce fire risk.#@@#Additional Info#@#Southbend's 4484EE-3TL-LP 48.63" Liquid Propane Range offers 220,000 BTU, two burners, 36" griddle, thermostatic controls, two ovens, stainless steel front, 22.5" flue riser, 6" legs, NSF & CSA certified.#@@#General Info#@#Description #@#
For high-volume kitchens needing continuous output and precise heat control, this 48.63" liquid propane restaurant range offers reliable power and durability. It delivers 220,000 BTU total heat capacity across burners and a left-side griddle, enabling simultaneous searing, boiling, and griddle work without slowing cycles. Stainless steel surfaces, thermostatic controls, and space-saving ovens support sustained service in restaurants, institutions, and hospitality facilities.
#@@# Power Distribution#@#
Two open burners and a 36" griddle focus the 220,000 BTU rating where needed most. Chefs enjoy rapid recovery and consistent surface temperatures, reducing cook time variance and supporting predictable schedules.
#@@# Griddle Performance#@#
The 36" left griddle with a 1/2" plate thickness ensures even heat transfer and retention. Kitchens achieve uniform browning and stable setpoints for high-volume breakfast and grill stations, minimizing product loss from hot spots.
#@@# Oven Configuration#@#
Two space saver ovens with battery spark ignition and one rack per oven maximize baking and holding capacity in a compact footprint. Staff can stagger cook cycles for batch tasks while preserving countertop space and throughput.
#@@# Control Precision#@#
Thermostatic controls and standing pilot operation ensure repeatable temperature regulation for griddle and oven zones. This consistency reduces rework and simplifies training for line cooks during peak demand.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and a 22-1/2" flue riser with hi-shelf resist corrosion and allow easy sanitization to meet NSF standards. Maintenance staff benefit from straightforward wipe-down cleaning and accessible inspection points.
#@@# Serviceability And Compliance#@#
The unit qualifies for manufacturer service programs and holds cCSAus, CSA Flame, CSA Star, and NSF certifications for institutional use.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4484EE-3TL-LP range by cleaning burners and grates daily to prevent obstruction and ensure heat consistency. Inspect pilot and ignition weekly; remove debris and verify response. Degrease the griddle daily with cleaner, condition with oil after cooling. Clean ovens, wipe stainless steel with mild detergent. Check door seals, legs monthly; tighten and level. Record actions, schedule annual inspections.