When kitchen throughput drives profit, this 48-inch natural gas restaurant range delivers consistent heat distribution and fast recovery to handle continuous service without interruption. Operators gain 277,000 BTU of combined output across six burners and a dedicated convection oven, enabling simultaneous high-temperature searing, sautéing, and baking for busy shifts. Facility managers receive a durable stainless steel package with adjustable legs and a deep flue riser that integrates ventilation and storage while supporting rigorous cleaning protocols.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and close the valve. Remove grates and racks; soak in hot, soapy water. Scrub burners and ports with a soft brush; clear clogs. Wipe stainless surfaces with a non-abrasive cleaner and soft cloth; dry to prevent corrosion. Vacuum the condenser area and flue riser to remove grease. Clean the oven interior after cooling; use a mild degreaser and rinse. Inspect door seals and legs; tighten fasteners.#@@#Additional Info#@#Southbend’s 48" Natural Gas Ultimate Restaurant Range (model 4481AC-6L-NG) offers 277,000 BTU, six burners, a convection oven, stainless steel surfaces, a 22.5" flue riser, three oven racks, CSA and NSF certification, and 6" adjustable legs.#@@#General Info#@#Description #@#
When kitchen throughput drives profit, this 48-inch natural gas restaurant range delivers consistent heat distribution and fast recovery to handle continuous service without interruption. Operators gain 277,000 BTU of combined output across six burners and a dedicated convection oven, enabling simultaneous high-temperature searing, sautéing, and baking for busy shifts. Facility managers receive a durable stainless steel package with adjustable legs and a deep flue riser that integrates ventilation and storage while supporting rigorous cleaning protocols.
#@@# Six Burner Array#@#
Operators benefit from six burners configured for varied tasks, including three star sauté burners, two pyromax burners, and two non-clog burners, allowing simultaneous use of multiple cooktops for high-volume menus. Chefs achieve precise heat control for searing, boiling, and pan work through manual controls that respond quickly to adjustments.
#@@# High Total Heat#@#
A combined 277,000 BTU capacity delivers rapid heat-up and recovery, reducing hold times and maintaining consistent plate output during peak periods. Kitchen staff can run multiple large pots and pans without temperature sag, supporting continuous service and predictable cook times.
#@@# Convection Oven Function#@#
The integrated convection oven uses battery spark ignition to provide even baking and roasting, expanding menu possibilities beyond stovetop production. Staff can stage multiple sheet pans with consistent results, improving throughput for banquet and catering environments.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation procedures, extending service life in commercial settings. Technicians appreciate the robust build that tolerates frequent cleaning cycles and intensive daily use.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports daily and clear carbon deposits with a brass brush to maintain consistent flame patterns. Drain and clean spill trays weekly; use a food‑safe degreaser and rinse with warm water. Calibrate thermostat quarterly by verifying oven temperature with a certified probe and adjust controls as needed. Lubricate hinge mechanisms and check adjustable legs for torque monthly. Replace worn gaskets and verify gas connections for leaks after any service.