Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines concentrated heat output with versatile cooking options, allowing kitchens to maintain production without compromising consistency. Designed for continuous use, the unit directs 162,000 BTU to two non-clog burners, a 36-inch left griddle, and a convection oven, enabling it to handle multiple tasks during peak service hours.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool completely. Remove grates and racks; soak in warm detergent solution and scrub with non-abrasive brush. Wipe griddle with manufacturer-approved cleaner while still warm, then neutralize and dry. Vacuum condenser and vent riser to remove grease; clean oven interior with mild alkaline cleaner and rinse. Inspect seals and burners for buildup; replace damaged parts. Follow CSA and NSF guidelines and document each cleaning for inspections.#@@#Additional Info#@#Southbend’s 4481AC-3GL-NG 48" natural gas range offers 162,000 BTU with two non-clog burners, a 36" griddle, a convection oven, cabinet base with three racks, 22.5" flue riser, stainless steel exterior, and 6" adjustable legs, NSF and CSA listed.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines concentrated heat output with versatile cooking options, allowing kitchens to maintain production without compromising consistency. Designed for continuous use, the unit directs 162,000 BTU to two non-clog burners, a 36-inch left griddle, and a convection oven, enabling it to handle multiple tasks during peak service hours.
#@@# Two Burners#@#
Two front burners deliver robust, recoverable heat for pots and pans, supporting fast searing and rapid boiling. Chefs will appreciate stable flame control and simplified maintenance due to the non-clog design and removable standard grates.
#@@# Left Griddle#@#
The 36-inch griddle plate offers a broad cooking surface ideal for high-volume griddling and sandwich assembly. Operators benefit from precise contact cooking with a .500-inch thick plate that retains heat and minimizes cold spots during continuous operation.
#@@# Convection Oven#@#
A convection oven with battery spark ignition ensures even baking and roasting through forced-air circulation, providing consistent results across racks. Kitchen staff will experience reduced cook times and improved batch uniformity when using sheet pans and trays.
#@@# Cabinet Base#@#
A spacious cabinet base accommodates cookware and accessories while integrating three included racks for organized staging. Technicians will value simplified service access and the additional storage space beneath the cooking surface.
#@@# Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion in demanding environments and facilitate cleaning. Managers will reduce long-term appearance maintenance and support food safety workflows, as smooth stainless surfaces comply with NSF criteria.
#@@# Service Features#@#
The unit includes a 22.5-inch flue riser with a heavy-duty shelf and six-inch adjustable stainless legs for secure installation and optimal ventilation clearance.
#@@#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; remove debris and wash with a non-abrasive detergent, then dry thoroughly before relighting. Calibrate oven thermostat monthly using a certified thermometer and adjust per manufacturer guidelines. Clean stainless steel surfaces with a pH-neutral cleaner and soft cloth to prevent corrosion. Vacuum condenser and vent areas weekly to maintain airflow. Lubricate control linkages quarterly and verify gas connections for leaks with a soap solution.