Built for nonstop service, this 48-inch natural gas restaurant range offers heavy-duty heat and practical workspace for restaurants, hotels, and institutional kitchens. Operators benefit from 290,000 BTU of combined output across a versatile cooktop and a full-size standard oven, enabling simultaneous high-volume production and consistent plate-to-plate results. The stainless steel surfaces and rugged cabinet base ensure durable, service-friendly construction designed for frequent cleaning and long duty cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let it cool. Remove grates and rinse in warm, soapy water; soak stubborn grease for 10–15 minutes. Wipe burner caps and crowns with a non-abrasive pad and mild detergent; clear burner ports with a soft brush. Clean the oven interior with approved cleaner, wipe dry, and replace the rack. Vacuum the condenser and check the 22-1/2" flue riser for buildup. Inspect seals and adjust 6" legs. Regular cleaning prevents contamination, fire risk, and costly repairs.#@@#Additional Info#@#Southbend’s 4481DC-6L-NG 48" natural gas range delivers 290,000 BTU with star/saut, pyromax, and non-clog burners, manual controls, a standard oven, stainless steel exterior, and a 735-pound design for high-volume kitchens.#@@#General Info#@#Description #@#
Built for nonstop service, this 48-inch natural gas restaurant range offers heavy-duty heat and practical workspace for restaurants, hotels, and institutional kitchens. Operators benefit from 290,000 BTU of combined output across a versatile cooktop and a full-size standard oven, enabling simultaneous high-volume production and consistent plate-to-plate results. The stainless steel surfaces and rugged cabinet base ensure durable, service-friendly construction designed for frequent cleaning and long duty cycles.
#@@# Front Burn Power#@#
Delivering concentrated heat at the front, star/sauté and pyromax burners provide rapid boil and sear performance where chefs position pans most often. Chefs achieve faster recovery times between pots, maintaining schedules during peak service without sacrificing temperature control.
#@@# Right-Side Burners#@#
Non-clog burners on the right side resist debris buildup, sustaining consistent flame patterns and simplifying maintenance. Technicians can perform routine cleaning quickly, reducing downtime and preserving efficient gas flow for predictable output.
#@@# Oven Capacity#@#
The standard oven accommodates full-size pans and includes one rack to support baking, roasting, and holding tasks simultaneously with stovetop work. Staff can consolidate prep steps, reduce trips between appliances, and maintain menu throughput in compact footprints.
#@@# Durable Construction#@#
The stainless steel front, sides, shelf, and a 22-1/2 inch flue riser provide corrosion resistance and structural stability in high-use environments. Managers benefit from easier sanitation, a visible professional appearance, and surfaces that withstand daily wear.
#@@# Stability and Serviceability#@#
Six-inch adjustable legs allow for leveling on uneven floors, maintaining safe operation and consistent heat distribution in ovens and burners.
#@@#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 weekly and remove debris with a soft brush to prevent clogging and ensure consistent flame patterns. Drain and clean grease troughs daily using a degreaser rated for stainless steel; rinse and dry to prevent corrosion. Tighten gas fittings monthly while the line remains depressurized and verified by a licensed technician. Calibrate oven thermostat quarterly and replace worn gaskets to maintain temperature accuracy and energy efficiency.