Stop sacrificing throughput for control. This natural gas restaurant range supplies concentrated heat where operators need it, delivering 225,000 BTU across four non-clog burners and an integrated griddle to handle diverse menu demands with consistent output and simple serviceability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and wash with warm, soapy water; scrub griddle with a non-abrasive pad and degreaser, then rinse. Vacuum burner cavities and clean ports with a soft brush to prevent clogging. Wipe stainless front and sides with mild detergent; dry to prevent corrosion. Clean oven interior after cool-down; replace racks and seals if worn. Clean backriser shelf and vent openings to reduce fire risk. Record cleaning dates for CSA and inspection compliance.#@@#Additional Info#@#Southbend’s 48.63" natural gas range, model 4481DC-2GR-NG, offers 225,000 BTU, four non-clog burners, a 24" griddle, a standard oven with battery spark ignition, a cabinet base with one rack, and a stainless steel front and sides.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This natural gas restaurant range supplies concentrated heat where operators need it, delivering 225,000 BTU across four non-clog burners and an integrated griddle to handle diverse menu demands with consistent output and simple serviceability.
#@@# Four-Burner Configuration.#@#
Operators gain four heavy-duty non-clog burners that provide immediate, controlled heat for simultaneous high-volume tasks. Each burner supports vigorous boiling, searing, and sautéing while the lift-off design permits fast cleaning and reduced downtime.
#@@# Right Griddle Surface.#@#
Chefs benefit from a 24-inch griddle positioned on the right, offering a 1/2-inch plate thickness that sustains even heat and withstands continuous use. The griddle enables high-throughput work without compromising plate integrity or heat distribution.
#@@# Oven And Cabinet Base.#@#
The unit includes a standard oven with battery spark ignition paired with an enclosed cabinet base that stores pans and supplies. The oven supports consistent bake and hold operations while the cabinet protects equipment and optimizes back-of-house organization.
#@@# Stainless Construction.#@#
Stainless steel front, sides, shelf, and riser provide corrosion resistance and a cleanable surface that meets sanitation expectations. Staff can clean surfaces quickly and preserve visual professionalism in high-traffic kitchen environments.
#@@# Integrated Backriser With Shelf.#@#
A 22-1/2-inch flue riser with a hi-shelf increases usable staging area and directs combustion products away from the workline. The shelf accepts small pans or tools, improving workflow ergonomics and freeing countertop space.
#@@# Service And Compliance.#@#
This range meets NSF and CSA certifications and qualifies for the manufacturer’s Service First program, ensuring regulatory acceptance and access to priority support. Buyers receive documented compliance and service pathways to maintain continuous operation.
#@@#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 griddle daily for debris; clean grates with a nonabrasive brush and mild detergent. Drain and clean grease traps weekly; record gallons collected. Calibrate oven thermostat monthly with a certified probe and adjust ignition components. Tighten gas fittings quarterly and apply leak detection solution; replace cracked gaskets. Flush pilot lines and clean standing pilot orifices biannually. Lubricate hinges and control shafts quarterly.