Stop compromising throughput for control. This commercial 48.63-inch liquid propane range delivers consistent heat distribution and high-capacity cooking across griddle and oven surfaces, enabling kitchens to maintain service speed without sacrificing recipe precision. Operators gain reliable ignition, robust construction, and service-oriented features designed for sustained daily use in institutional and high-volume foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and electrical supply before cleaning. Remove grates and racks; soak in hot, soapy water. Scrape griddle with a stainless scraper, then apply a mild degreaser and rinse with clean water avoiding electrical components. Vacuum condenser and vent risers to remove grease; wipe exterior with non-abrasive cleaner. Inspect door seals and replace if damaged. Dry all surfaces thoroughly before reconnecting fuel and power to prevent corrosion and fire hazards.#@@#Additional Info#@#Southbend’s 448AC-4T-LP 48.63" liquid propane range offers 112,000 BTU, a 37.00" griddle, thermostatic controls, one convection oven, cabinet base with three racks, 22.5" flue riser, and stainless steel exterior with 70.9 cu. ft. oven volume.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This commercial 48.63-inch liquid propane range delivers consistent heat distribution and high-capacity cooking across griddle and oven surfaces, enabling kitchens to maintain service speed without sacrificing recipe precision. Operators gain reliable ignition, robust construction, and service-oriented features designed for sustained daily use in institutional and high-volume foodservice environments.
#@@# Front Cooking Surface#@#
A 37.00-inch griddle provides a broad continuous cooktop for searing, griddling, and holding multiple items simultaneously, reducing cycle time during peak periods. A .500-inch plate thickness offers thermal mass that holds temperature and minimizes cold spots, improving yield consistency across batches.
#@@# Thermal Output Control#@#
Total rated power registers at 112,000 BTU, supplying strong heat for rapid recovery and heavy pans under continuous load. Manual thermostatic controls and a standing pilot arrangement let chefs regulate surface and oven temperatures with predictable response for repeatable results.
#@@# Oven Capacity and Access#@#
A single convection oven presents an interior of 26.00 inches by 24.00 inches by 14.00 inches high, generating 70.9 cubic feet of usable cooking volume for multi-rack roasting and baking. A spring-assisted, counterweight door and three included racks permit safe, rapid loading and unloading while protecting staff ergonomics.
#@@# Durable Construction#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and simplify sanitation workflows in regulated environments. A 22.5-inch flue riser with shelf integrates ventilation and utility storage while maintaining a compact footprint for tight kitchen plans.
#@@# Installation Flexibility#@#
Freestanding configuration with six-inch adjustable legs enables straightforward placement and leveling on uneven floors, supporting secure operation and compliance with local installation tolerances.
#@@#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 griddle daily for debris; soak parts in warm, soapy water, then dry before reassembly. Clean stainless steel surfaces with a soft cloth and neutral detergent to prevent corrosion. Verify gas connections and drip trays weekly for leaks; tighten fittings per manufacturer specifications and replace damaged gaskets. Calibrate thermostatic controls monthly with a certified thermometer. Lubricate oven hinges quarterly.