Built for high-volume kitchens, this liquid propane restaurant range offers sustained thermal output and versatile cooktop functionality. It delivers 125,000 BTU total and features a 37.00" griddle with thermostatic controls for stable cooking temperatures during peak use. Stainless-steel construction, a standard oven, cabinet base, and a 22.5" flue riser with hi-shelf enhance back-of-house efficiency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and let range cool. Scrape griddle residue, wipe with damp cloth and detergent. Wash oven racks in soapy water; check door seal and hinge. Vacuum debris from backriser and condenser. Clean stainless surfaces with non-abrasive cleaner. Check burners for clogs, clear with brush. Dry all parts before reconnecting gas and power. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Southbend 448DC-4T-LP Ultimate Restaurant Range delivers 125,000 BTU with a 48" griddle top, stainless steel exterior, 22.5" flue riser, manual controls, spring-assisted oven door, 70.9 Cu.Ft oven volume, and 6" adjustable legs.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this liquid propane restaurant range offers sustained thermal output and versatile cooktop functionality. It delivers 125,000 BTU total and features a 37.00" griddle with thermostatic controls for stable cooking temperatures during peak use. Stainless-steel construction, a standard oven, cabinet base, and a 22.5" flue riser with hi-shelf enhance back-of-house efficiency.
#@@# Thermostatic Griddle Control#@#
Thermostatic regulation ensures consistent surface temperatures across the .500" (1/2") plate, supporting reliable searing and flat-top cooking. Chefs avoid temperature drift during extended service, reducing waste and variability.
#@@# High Thermal Output#@#
The 125,000 BTU rating ensures rapid recovery for pans and griddle tasks, enabling simultaneous operations without heat loss. Kitchens maintain multiple prep stations and high-throughput cooking cycles with steady performance.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify cleaning, meeting NSF standards. Daily sanitation requires minimal abrasion, preserving the finish and lowering maintenance costs.
#@@# Integrated Oven Capacity#@#
The standard oven measures 26.00" W x 26.50" D x 14.00" H, offering 70.9 cubic feet of volume for roasting, holding, and secondary cooking. The spring-assisted door ensures controlled access and reduces strain during frequent use.
#@@# Service-Ready Configuration#@#
Freestanding installation with 6" adjustable legs and a 22.5" flue riser with shelf ensures proper leveling and ventilation. Southbend's Service First program supports scheduled service and parts access, minimizing downtime.
#@@# Operational Safety Features#@#
The range includes standing pilot ignition for readiness and one oven with battery spark ignition for reliable relight. Certified by cCSAus, CSA Flame, CSA Star, and NSF, it meets institutional and commercial standards.
#@@#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#@#Maintain the Southbend 448DC-4T-LP by cleaning griddle plate daily with a scraper and warm water, then season with a thin coat of cooking oil. Inspect and clean burner ports weekly using a soft brush; remove debris from the flue riser and backriser shelf monthly. Verify gas connections and leak-test valves after any service. Check door springs and counterweight action quarterly and lubricate hinge points. Replace worn gaskets and monitor thermostat calibration annually.