Built for busy kitchens that demand consistent output and reliable control, this natural gas range delivers substantial heat and functional versatility for full menu operations. Operators receive 141,000 BTU of combined cooking power across multiple cook surfaces, a charbroiler, and a full oven, enabling simultaneous grilling, searing, and baking without performance loss. Facility managers gain a compact footprint with heavy-duty stainless steel construction that resists corrosion and eases sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Scrape charbroiler grates and trap grease in a sealed container. Wash stainless surfaces with mild detergent and warm water; avoid abrasive pads. Clean oven interior after cooling: remove racks, soak in warm soapy water, scrub, and dry. Vacuum condenser and backriser vents to remove grease. Inspect door seals and adjustable legs; tighten or replace as needed. Regular cleaning reduces germs, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Southbend’s 4481AC-2CL-NG 48.63" range delivers 141,000 BTU with a 36" charbroiler, four burners, and a convection oven; stainless steel, 6" adjustable legs, 22.5" flue riser with hi-shelf, CSA and NSF certified for heavy use.#@@#General Info#@#Description #@#
Built for busy kitchens that demand consistent output and reliable control, this natural gas range delivers substantial heat and functional versatility for full menu operations. Operators receive 141,000 BTU of combined cooking power across multiple cook surfaces, a charbroiler, and a full oven, enabling simultaneous grilling, searing, and baking without performance loss. Facility managers gain a compact footprint with heavy-duty stainless steel construction that resists corrosion and eases sanitation.
#@@# Charbroiler Surface#@#
This unit features a 36-inch charbroiler that provides high radiant heat for consistent grill marks and rapid sear times. Chefs can maintain steady throughput for high-volume orders while preserving grill quality across multiple proteins.
#@@# Multi Zone Cooktop#@#
Four manual burners supply distributed heat across a 37-inch cooktop, enabling different pots and pans to run at independent temperatures. Staff members can execute complex service schedules with fewer stations and faster turnaround.
#@@# Oven Capacity#@#
The oven includes a convection cavity measuring 26.00 inches wide by 24.00 inches deep by 14.00 inches high and a 70.9 cubic foot overall volume, which supports batch baking and overnight prep. Kitchen teams benefit from three included racks and a spring-assisted counterweight door for safe, repeatable access.
#@@# Durable Construction#@#
Stainless steel front, sides, and high shelf provide a rigid exterior that withstands constant use and simplifies cleaning routines. Maintenance crews will find the 6-inch adjustable legs helpful for rapid leveling on uneven floors.
#@@# Service and Safety#@#
Certified to CSA and NSF standards, the range meets regulatory requirements for commercial installation and operation. Technicians will appreciate the standing pilot and battery spark ignition combination that balances reliability with straightforward troubleshooting.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris with a soft brush for consistent flame and efficient heat transfer. Calibrate gas regulators quarterly and verify manifold pressure per specifications to prevent underperformance. Lubricate door hinges and check the counterweight for balance to avoid stress on seals. Clean charbroiler grates after each service and descale the oven interior monthly with approved cleaners. Adjust 6" legs for level installation and verify vent clearance at the backriser.