Built to withstand continuous service, this 48-inch natural gas range combines focused heat delivery with integrated griddle capacity, ensuring steady line times and consistent output. Restaurant kitchens benefit from a total power of 175,000 BTU, featuring two non-clog burners and a full-width 36-inch griddle on the right. This design enables simultaneous boiling, searing, and griddle work, eliminating bottlenecks. The stainless steel construction and cabinet base provide durable support and organized storage for pans and tools.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Scrape griddle and burner surfaces after cooling; wipe with a mild detergent and warm water. Remove racks and clean with degreaser; rinse and dry. Clean oven interior with a non-abrasive oven cleaner, then purge residues. Vacuum condenser area and wipe stainless surfaces with a soft cloth. Inspect seals and thermostatic controls for wear and function. Perform weekly degreasing of vents and backriser to reduce fire risk and maintain efficiency.#@@#Additional Info#@#Southbend's 48" natural gas Ultimate Restaurant Range (model 4481DC-3TR-NG) offers 175,000 BTU with two non-clog burners, a 36" griddle, thermostatic controls, a standard oven, stainless steel construction, a flue riser, and 6" adjustable legs.#@@#General Info#@#Description #@#
Built to withstand continuous service, this 48-inch natural gas range combines focused heat delivery with integrated griddle capacity, ensuring steady line times and consistent output. Restaurant kitchens benefit from a total power of 175,000 BTU, featuring two non-clog burners and a full-width 36-inch griddle on the right. This design enables simultaneous boiling, searing, and griddle work, eliminating bottlenecks. The stainless steel construction and cabinet base provide durable support and organized storage for pans and tools.
#@@# Burners With Griddle#@#
Two non-clog open burners deliver controlled flames across multiple pots, while the right-side 36-inch griddle offers a broad, flat cooking surface ideal for burgers, eggs, and sautéed items. Thermostatic controls maintain set points, reducing temperature drift and ensuring repeatable results throughout service.
#@@# Thermostatic Controls#@#
Thermostatic regulation prioritizes temperature management, allowing chefs to set and hold cooking temperatures precisely for both oven and griddle zones. Consistent heat minimizes overcooking and waste, enhancing repeatability across shifts.
#@@# Oven And Cabinet#@#
A standard oven with battery spark ignition supports baking and roasting tasks, while the cabinet base conveniently stores sheet pans and tools at service height. The included single rack installs quickly, and the oven integrates seamlessly with the range footprint to maximize usable kitchen space.
#@@# Heavy-Duty Construction#@#
The stainless steel front, sides, and hi-shelf are designed to withstand commercial cleaning and constant use, preserving both finish and function in high-volume settings. The 22-1/2-inch flue riser with shelf creates a ventilation-ready layout and adds overhead storage for small items or paper goods.
#@@# Service-Friendly Design#@#
Lift-off components and a straightforward control layout minimize downtime for cleaning and maintenance.
#@@#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#@#For reliable operation, inspect burner ports weekly and clear carbon buildup with a brass brush; verify burners ignite cleanly and adjust flame to 1/2" to 3/4" blue cone. Clean griddle plate after each shift with a scraper and apply a thin oil coat while warm to prevent corrosion. Wipe stainless surfaces daily with mild detergent and a microfibre cloth. Check gas connections and thermocouples monthly for leaks and tightness; calibrate thermostatic controls quarterly.