Stop compromising throughput for control. This 48" natural gas restaurant range delivers sustained heat and scalable production for high-volume kitchens, supporting simultaneous cooking without sacrificing consistency. Operators gain manual control, durable stainless-steel construction, and integrated oven and storage to streamline workflow and reduce interruptions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect gas supply and power. Remove grates and racks. Scrape grease from burners and oven interior, then scrub with mild detergent and a non-abrasive pad. Rinse components and dry completely. Clean condenser and backriser shelf to prevent grease buildup. Inspect door seals and pilot assembly; tighten or replace worn parts. Reassemble burners and test ignition. Perform weekly deep clean to reduce fire risk, extend service life, and maintain food safety and CSA/NSF compliance.#@@#Additional Info#@#Southbend 4481AC-NG 48" Natural Gas Range delivers 296,000 BTU, eight burners, stainless steel build, convection oven, cabinet base, flue riser, adjustable legs, CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48" natural gas restaurant range delivers sustained heat and scalable production for high-volume kitchens, supporting simultaneous cooking without sacrificing consistency. Operators gain manual control, durable stainless-steel construction, and integrated oven and storage to streamline workflow and reduce interruptions.
#@@# Heavy Duty Burners#@#
Eight non-clog burners provide concentrated heat across a broad surface, accelerating searing and reducing recovery time. Each burner integrates with standard grates to support heavy stockpots and continuous use in restaurant, hospital, and university kitchens.
#@@# High Total Output#@#
Delivering 296,000 BTU total, the unit meets peak demand and handles multiple high-heat applications. Facilities maintain consistent temperatures across zones, reducing finish-time variance and waste.
#@@# Convection Oven Base#@#
A convection oven with battery spark ignition ensures uniform heat for baking, roasting, and holding while freeing burners for stovetop work. The oven includes three racks, expanding capacity for batch cooking.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and withstand rigorous cleaning protocols. Surfaces simplify sanitation workflows and meet compliance standards in institutional and commercial kitchens.
#@@# Integrated Flue Riser#@#
A 22.5" flue riser with heavy-duty shelf consolidates ventilation clearance and adds usable space for staging pans or equipment. The riser improves ergonomics by centralizing plating and temporary storage.
#@@# Adjustable Support System#@#
Six-inch stainless steel adjustable legs ensure stable leveling on uneven floors and allow easy cleaning beneath the range. The freestanding design supports flexible placement and simplifies retrofits.
The unit holds CSA and NSF certifications, supports natural gas, and qualifies for the manufacturer’s Service First Program for maintenance and repair.
#@@#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 burner ports weekly and clear debris to prevent clogging and uneven flame distribution. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth to maintain finish and heat transfer. Empty and wash oven cavity and racks after heavy use; avoid caustic cleaners that damage self-clean components. Verify standing pilot and battery spark systems monthly; replace batteries and service valves per manufacturer intervals. Check 6" adjustable legs for level and secure mounting.