Stop compromising throughput for control. This restaurant range combines robust heat output with precise thermostatic control to deliver consistent results during high-volume service periods. Designed for commercial kitchens, it integrates a griddle and oven configuration that supports multiple cooking methods without sacrificing uptime or service speed.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Scrape grease from the 36" griddle with a stainless scraper and wipe with a damp cloth. Remove grates and wash in warm, soapy water; dry and reseat. Vacuum condenser coils and wipe stainless steel surfaces with non-abrasive cleaner to prevent corrosion. Clean oven interior with approved oven cleaner; rinse and dry. Inspect and clean backriser vent and pilot area to reduce fire risk and ensure CSA-compliant operation.#@@#Additional Info#@#Southbend’s 4481DC-3TL-NG 48" natural gas range offers 175,000 BTU with two non-clog burners, a 36" griddle, thermostatic controls, battery spark ignition, stainless steel front, adjustable legs, NSF and CSA certifications, and a 22.5" flue riser.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This restaurant range combines robust heat output with precise thermostatic control to deliver consistent results during high-volume service periods. Designed for commercial kitchens, it integrates a griddle and oven configuration that supports multiple cooking methods without sacrificing uptime or service speed.
#@@# High Heat Output#@#
Delivering 175,000 BTU total, this unit supplies high sustained heat suitable for rapid searing, boiling, and griddle cooking during peak periods. Operators gain the capacity to run multiple heavy tasks simultaneously while maintaining set temperatures across stations.
#@@# Dual Non-Clog Burners#@#
Two non-clog open burners provide reliable flame performance and resist flow interruption in busy conditions. Chefs benefit from simplified maintenance cycles and uninterrupted cooking when grime and debris accumulate under heavy use.
#@@# Left Griddle Plate#@#
A 36-inch griddle on the left side features a 1/2" plate thickness that stores and transfers heat evenly for consistent contact cooking. Staff achieve uniform browning and reduced cold spots for high-volume flat-top tasks such as burgers, eggs, and sandwich assembly.
#@@# Thermostatic Controls#@#
Thermostatic regulation on griddle and oven sections ensures stable surface and cavity temperatures during continuous operation. Kitchen managers experience repeatable results for menu items and reduced product waste from temperature fluctuation.
#@@# Oven and Cabinet Base#@#
The included standard oven with battery spark ignition accommodates baking, roasting, and holding duties while the cabinet base offers integrated storage for pans or utensils. Teams streamline workflow by staging cookware directly under the cooktop and minimizing trips across the kitchen.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and riser deliver durable surfaces that withstand frequent cleaning and corrosive kitchen environments.
#@@#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; remove debris and clean with a non-abrasive pad to preserve heat transfer efficiency. Lubricate control knobs quarterly and verify thermostatic responses with an accurate thermometer. Clean oven cavity after service hours; remove rack and wash in warm, soapy water. Empty grease trough and flush with hot water weekly. Check door seals and adjustable legs for alignment monthly. Follow CSA and NSF guidelines for safety and sanitation.