Stop sacrificing throughput for control. This 48-inch natural gas restaurant range delivers focused heat and continuous output across four non-clog burners and a left-side griddle, enabling simultaneous high-volume cooking tasks without compromise. Operators benefit from consistent surface temperatures, redundant ignition for ovens, and a robust stainless-steel exterior designed for rigorous service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilots. Scrape griddle debris, then clean with warm, soapy water and a non-abrasive pad. Remove grates and soak in degreaser; brush burners and clear ports. Vacuum oven interiors and wipe with a mild detergent; rinse and dry racks before replacing. Clean condenser coils and backriser shelf to improve efficiency. Inspect door seals and legs; tighten fasteners. Regular cleaning prevents contamination, fires, higher utility bills, and breakdowns.#@@#Additional Info#@#Southbend’s 48" Natural Gas Ultimate Restaurant Range (model 4481EE-2GL-NG) offers 270,000 BTU with four burners, a 24" griddle, and two ovens; features stainless steel, 6" legs, 22-1/2" flue riser, manual controls, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch natural gas restaurant range delivers focused heat and continuous output across four non-clog burners and a left-side griddle, enabling simultaneous high-volume cooking tasks without compromise. Operators benefit from consistent surface temperatures, redundant ignition for ovens, and a robust stainless-steel exterior designed for rigorous service environments.
#@@# Burners With Griddle.#@#
Four heavy-duty non-clog burners produce concentrated heat for rapid searing and boil-off, while the left griddle provides a dedicated flat-top cooking surface for grills and sandwiches. The burner design minimizes downtime from clogging and maintains stable temperatures under continuous load.
#@@# Space Saver Ovens.#@#
Two space saver ovens with battery spark ignition support concurrent baking and holding operations, enabling separate temperature control for different menu items. Each oven ships with one rack and accommodates standard sheet pans, enhancing workflow in compact kitchens.
#@@# Stainless-Steel Construction.#@#
The stainless-steel front, sides, shelf, and riser withstand corrosive kitchen conditions and simplify sanitation procedures during shift turnovers. The finish resists warping under thermal cycling and maintains a professional appearance with routine cleaning.
#@@# High Total Output.#@#
The unit delivers 270,000 BTU of total input, providing the thermal capacity required for multi-station production and rapid recovery during peak periods. This output supports high-throughput operations in restaurants, cafeterias, and hospitality kitchens.
#@@# Adjustable Support Legs.#@#
Six-inch adjustable legs allow precise leveling on uneven floors, ensuring stability for heavy pots and pans while maintaining even cooking pan contact across the top. Technicians can set the range to code height and ensure safe ergonomics for staff.
#@@#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#@#Please follow daily and weekly checks to ensure performance and safety. Inspect burners and grates before each service; remove debris and check flame stability. Clean the 24" left griddle plate after each shift with a scraper while warm, then apply light food-grade oil when cool. Vacuum the condenser and wipe stainless steel surfaces weekly with a nonabrasive cleanser. Test oven ignition systems and standing pilot monthly; replace faulty components promptly.