Built for nonstop service and engineered for precise heat control, this heavy-duty gas range delivers concentrated power across a 48-inch footprint while maintaining consistent oven performance. Chefs will rely on five high-output burners and a convection oven to handle sequential rushes without compromise, and service teams will value the durable stainless construction and adjustable legs for quick installation and simplified maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas at source before cleaning. Remove racks and scrape burners with a non-metal brush; soak racks in warm, soapy water. Wipe stainless steel surfaces with a mild detergent and soft cloth; rinse and dry. Clean oven interior after cooldown using manufacturer-approved non-abrasive cleaner; remove crumbs from flue riser and shelf. Degrease vent and backriser regularly to reduce fire risk. Inspect seals and burners; tighten or replace worn parts to prevent breakdowns.#@@#Additional Info#@#The Southbend 4481AC-5L-NG 48" Natural Gas Restaurant Range delivers 277,000 BTU with five burners, a convection oven, manual controls, stainless steel exterior, 22.5" flue riser, and ships on 6" adjustable legs.#@@#General Info#@#Description #@#
Built for nonstop service and engineered for precise heat control, this heavy-duty gas range delivers concentrated power across a 48-inch footprint while maintaining consistent oven performance. Chefs will rely on five high-output burners and a convection oven to handle sequential rushes without compromise, and service teams will value the durable stainless construction and adjustable legs for quick installation and simplified maintenance.
#@@# Top Burner Array#@#
Five heavy-duty burners are configured across the top to support simultaneous high-demand cooking. Designers place three non-clog heads front left and two non-clog heads right, with two Pyromax units back left to enable rapid boil, steady simmer, and high sear capability at once.
#@@# Oven And Cabinet Base#@#
A convection oven with battery spark ignition pairs with an integrated cabinet to provide reliable roasting and hold capacity. Technicians install three oven racks to maximize usable oven space while the cabinet offers secure storage for sheet pans and cookware.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf resist corrosion and stand up to daily cleaning protocols. Engineers mount the unit on 6-inch stainless adjustable legs to allow leveling on uneven floors and to maintain service access underneath.
#@@# Exhaust Riser With Shelf#@#
A 22.5-inch flue riser includes a heavy-duty shelf to stabilize venting and provide an elevated staging area. Operators gain space for plating or short-term holding while the riser directs heat and combustion products away from the cooking line.
#@@# Controls And Ignition#@#
Manual controls deliver intuitive, tactile adjustments for flame management across the burners and oven. The standing pilot and battery spark oven ignition provide redundant start methods to reduce downtime during shift changes.
#@@# Compliance And Service#@#
Unit ships certified to CSA and NSF standards to meet commercial kitchen regulatory requirements.
#@@#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 and remove debris to prevent flame obstruction. Clean stainless steel surfaces with a pH-neutral detergent and a soft cloth; rinse and dry to avoid streaks. Vacuum condenser and oven vents monthly for airflow. Calibrate oven thermostat quarterly and document temperature variance. Lubricate hinges and valve linkages semiannually with food-grade lubricant. Verify gas connections and pressure before each service and replace worn gaskets.