Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines powerful heat, integrated charbroiling, and a full oven to support continuous service without sacrificing consistency. Designed for commercial kitchens, the unit delivers 241,000 BTU of controlled output and a layout that minimizes operator movement during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove grates and charbroiler plates. Scrape heavy debris, then wash parts in warm, soapy water; rinse and dry. Wipe stainless steel exterior with non-abrasive cleaner and soft cloth. Clean oven interior with manufacturer-approved degreaser and remove racks to wash separately. Vacuum condenser coils and vents; inspect door seals and gaskets for wear. Empty grease traps and degrease hood and filters to prevent fires, contamination, and equipment failure.#@@#Additional Info#@#Southbend's 48" Natural Gas Ultimate Restaurant Range, model 4481DC-2CL-NG, offers 241,000 BTU with four burners, a 24" charbroiler, one oven with spark ignition, cabinet base, and stainless steel construction. CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines powerful heat, integrated charbroiling, and a full oven to support continuous service without sacrificing consistency. Designed for commercial kitchens, the unit delivers 241,000 BTU of controlled output and a layout that minimizes operator movement during peak periods.
#@@# Burners Performance#@#
Four non-clog open burners supply concentrated flame and rapid heat recovery for high-volume cooking schedules. Chefs gain consistent boil and sear performance across multiple pots, and manual controls provide direct setpoint adjustments for routine tasks and quick corrections.
#@@# Charbroiler Integration#@#
A 24-inch charbroiler sits on the left side to sear proteins while preserving range stovetop capacity for pans and stockpots. Stations maintain grilling capability without requiring additional footprint, enabling simultaneous char and range cooking under one hood.
#@@# Oven Capacity#@#
The standard oven uses battery spark ignition and accepts full-size sheet pans to expand prep flexibility during service. Operators access stable baking and roasting conditions while the stovetop handles high-output simmering and sautéing.
#@@# Construction Durability#@#
Stainless steel front, sides, and shelf provide corrosion resistance and simplify daily sanitation workflows in regulated environments. The 6-inch adjustable legs permit precise leveling on uneven floors to maintain safe operation and consistent cooking plane alignment.
#@@# Venting And Serviceability#@#
A 22-1/2-inch flue riser with hi-shelf integrates vent termination and provides an elevated storage surface for utensils and staging. Technicians benefit from manual controls and straightforward component access, and the unit qualifies for the manufacturer’s Service First program to reduce downtime risk.
#@@#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 charbroiler grates weekly; remove debris and scrub with a nylon brush to maintain heat transfer and prevent clogging. Drain and clean oven cavity monthly, removing carbon buildup with a noncaustic cleaner. Verify pilot and spark ignition operation daily; adjust or replace parts per manufacturer specifications. Lubricate control knobs and hinges quarterly. Confirm gas connections and vent riser integrity before each shift.