Built for high-demand kitchens, this commercial gas range delivers focused heat and integrated charbroiler capacity to streamline workflows. Operators achieve combined charbroiler and oven cooking without using separate stations, maintaining throughput and consistent temperature control across surfaces. The unit qualifies for CSA and NSF certification and supports Southbend’s Service First™ Program for maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and charbroiler plates; soak in degreaser and scrub with a nylon brush. Wipe stainless surfaces with mild detergent and warm water; rinse and dry. Vacuum grease from backriser and vent; clean shelf and flue riser. Clean oven interior with non-abrasive oven cleaner, remove racks and wash; dry before reinstalling. Inspect door seals and burners for buildup. Clean coils and check fittings monthly to prevent fires and maintain efficiency.#@@#Additional Info#@#The Southbend 4481AC-3CR-NG 60.75" natural gas restaurant range delivers 141,000 BTU with a 36" charbroiler, convection oven, 3 racks, stainless steel construction, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for high-demand kitchens, this commercial gas range delivers focused heat and integrated charbroiler capacity to streamline workflows. Operators achieve combined charbroiler and oven cooking without using separate stations, maintaining throughput and consistent temperature control across surfaces. The unit qualifies for CSA and NSF certification and supports Southbend’s Service First™ Program for maintenance.
#@@# Charbroiler Top#@#
The 36" charbroiler provides radiant heat for searing and char applications, with manual controls for quick temperature adjustments. Operators can manage grill zones independently for tasks like searing proteins and finishing vegetables.
#@@# Combined Oven Cabinet#@#
A convection-style oven offers 26.00" W x 24.00" D x 14.00" H interior space and 70.9 cubic feet total capacity for baking, roasting, and holding. The spring-assisted door reduces fatigue and ensures reliable access during busy periods.
#@@# High Output Rating#@#
Producing 141,000 BTU total, the unit supplies robust power for heavy-duty cooking cycles. Kitchens in institutional, hospitality, or hospital settings gain consistent thermal performance for multi-dish production.
#@@# Stainless Construction#@#
Stainless-steel front, sides, shelf, and 22.5” flue riser resist corrosion and simplify sanitation protocols. Smooth surfaces accelerate cleaning and meet NSF standards.
#@@# Serviceability Features#@#
The appliance includes a battery spark ignition for the oven, a standing pilot for the charbroiler, and access-friendly components for maintenance. The Service First program streamlines parts and support for facility managers.
#@@# Adaptable Installation#@#
Freestanding design with 6" adjustable legs and a backriser with hi-shelf allows flexible placement and ergonomic integration into kitchen lines. The unit operates on natural gas and requires 120 volts at 5.9 amps, single-phase, 60 Hz electrical service for ignition and controls.
#@@#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; clean debris with a brass brush for consistent flames. Check gas connections and pressure; tighten fittings and test for leaks with approved solutions. Clean stainless surfaces using nonabrasive detergent, warm water; rinse, dry to prevent spots. Lubricate hinges quarterly; check counterweight operation. Replace worn gaskets promptly to maintain temperature stability.