Stop compromising output for durability. This 48-inch natural gas restaurant range delivers targeted heat, rapid recovery, and integrated griddle performance to keep service moving without sacrifices in control or consistency. Operators will notice fast ignition, robust BTU output, and a workflow-oriented footprint that fits busy kitchens and long service runs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Scrape griddle debris, then hot soapy water and non-abrasive pad; rinse and dry. Remove oven racks; wash with warm detergent, dry before reinstalling. Wipe stainless steel surfaces with mild cleaner, follow grain, then polish. Vacuum condenser and vents; clear grease from backriser shelf and hood. Check gaskets and burners; replace damaged parts. Clean daily to stop sickness, prevent fires, cut utility costs, avoid breakdowns, and pass CSA inspections.#@@#Additional Info#@#Southbend’s 4481AC-3GR-NG 48" natural gas range offers 162,000 BTU, two non-clog burners, a 36" griddle, a convection oven, cabinet base with three racks, a 22.5" flue riser with shelf, stainless steel exterior, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop compromising output for durability. This 48-inch natural gas restaurant range delivers targeted heat, rapid recovery, and integrated griddle performance to keep service moving without sacrifices in control or consistency. Operators will notice fast ignition, robust BTU output, and a workflow-oriented footprint that fits busy kitchens and long service runs.
#@@# High BTU Output#@#
162,000 BTU drives high-volume production and sustained searing power across multiple cooking zones, enabling rapid temperature recovery under continuous load. Chefs maintain consistent heat for pans and griddle work during peak periods.
#@@# Dual Burner Design#@#
Two non-clog burners provide concentrated open-flame heat for heavy pots and pans while minimizing maintenance interruptions. Teams will replace or service components quickly thanks to lift-off grates and straightforward access.
#@@# Right Side Griddle#@#
A 36-inch griddle plate integrates directly with the range, offering a half-inch thick cooking surface for even heat distribution and minimal warping under heavy use. Line cooks will achieve uniform sear and flat-top throughput while retaining independent control of griddle and burners.
#@@# Convection Oven Integration#@#
A convection oven with battery spark ignition supplies precise heat circulation for roasting and baking alongside stovetop operations, reducing cook time variability. Kitchen staff will load three included racks to expand capacity for pans and sheet trays.
#@@# Riser With Shelf#@#
A 22.5-inch flue riser installs a heavy-duty shelf above the cooking line to stage pans, hold ingredients, or support exhaust connections while maintaining compliance with typical backriser configurations. Supervisors gain usable storage without increasing footprint.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify cleaning in high-use environments, extending service life and preserving a professional appearance.
#@@#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 operate each burner briefly to confirm flame stability. Clean stainless steel surfaces with a mild detergent and warm water, rinse thoroughly, and polish with a microfiber cloth to prevent corrosion. Degrease oven interior weekly, remove and soak three racks in hot, soapy water, then dry before reinstallation. Verify door seals and adjust 6" stainless steel legs for level; schedule CSA-certified technician service annually.