Stop sacrificing throughput for consistency. This 48-inch natural gas restaurant range delivers focused power and reliable control, allowing kitchens to maintain steady production during peak service hours. Designed for professional operations, the unit combines high heat output, robust construction, and serviceable components to minimize downtime and support continuous cooking cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilot before cleaning. Remove grates and burners; soak in hot water with degreaser for 20 minutes, scrub, rinse, and dry. Wipe stainless steel with mild detergent and a soft cloth; polish with a microfiber towel. Clean oven interior after cooldown with oven-safe cleaner; remove racks and wash in warm, soapy water. Vacuum flue riser and vents to remove grease; inspect seals and fasteners. Reconnect gas only after the unit is dry and inspected.#@@#Additional Info#@#Southbend’s 4481AC-7R-NG 48" natural gas range offers 258,000 BTU, six burners, a convection oven, and a cabinet base with three racks. It features a stainless steel exterior, 22.5" flue riser, 6" adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This 48-inch natural gas restaurant range delivers focused power and reliable control, allowing kitchens to maintain steady production during peak service hours. Designed for professional operations, the unit combines high heat output, robust construction, and serviceable components to minimize downtime and support continuous cooking cycles.
#@@# High Heat Output#@#
The range produces a total of 258,000 BTU, enabling rapid searing and fast boil-off across multiple pots and pans. Operators achieve consistent results when running simultaneous high-load tasks, which reduces cook time and improves plate turnaround.
#@@# Six-Burner Layout#@#
A six-burner configuration places four Pyromax burners on the right and two non-clog burners on the left, permitting zone-specific cooking strategies. Chefs can maintain varied heat profiles for sautéing, boiling, and simmering without relocating equipment.
#@@# Convection Oven#@#
An integrated convection oven with battery spark ignition provides even heat distribution for baking and roasting while ensuring ignition reliability during heavy use. Kitchen staff obtain uniform internal temperatures, improving consistency for batch production.
#@@# Durable Construction#@#
The stainless steel front, sides, and high shelf resist corrosion and simplify daily cleaning routines, preserving appearance under commercial use. The heavy-duty build supports frequent service cycles and reduces replacement frequency in institutional environments.
#@@# Serviceability Features#@#
The unit includes a standing pilot and manual controls that technicians can diagnose and service quickly. The design qualifies for the manufacturer’s Service First Program, streamlining authorized maintenance. Facilities managers can minimize downtime through accessible parts and established service pathways.
#@@#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#@#Refer to the manufacturer’s manual before maintenance on the Southbend 4481AC-7R-NG for warranty compliance and safety. Inspect burners daily and clear debris from Pyromax and non-clog orifices with a soft brush; adjust flame to rich blue with steady tips. Clean stainless steel with mild detergent and a nonabrasive cloth; rinse and dry to avoid water spots. Vacuum or brush the backriser and flue riser weekly. Verify pilot and battery spark ignition weekly; replace batteries and worn electrodes.