Stop sacrificing throughput for control. This commercial gas range delivers focused high-output cooking across charbroiler and oven stations while maintaining precise manual control for busy kitchens. Designed for continuous service, the unit provides 252,000 BTU total heat and durable stainless surfaces to support sustained operations in restaurants, hospitals, campuses, and bars.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas line per code and shut off pilot. Scrape charbroiler grates and wipe stainless surfaces with mild detergent. Remove racks; soak in hot, soapy water, then scrub and rinse. Vacuum condenser and clean 22.5” flue riser. Clean oven interiors after cool down; use non-abrasive cleaner and a soft cloth. Inspect door seals and 6" adjustable legs; tighten hardware. Dry all parts before restoring gas and power. Regular cleaning prevents contamination, fires, and failures.#@@#Additional Info#@#Southbend's 4481EE-3CL-NG natural gas 48" range delivers 252,000 BTU with two non-clog burners, a 36" charbroiler, two ovens with battery spark ignition, stainless steel exterior, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial gas range delivers focused high-output cooking across charbroiler and oven stations while maintaining precise manual control for busy kitchens. Designed for continuous service, the unit provides 252,000 BTU total heat and durable stainless surfaces to support sustained operations in restaurants, hospitals, campuses, and bars.
#@@# Top Heat Density#@#
The cookline supplies 252,000 BTU concentrated across charbroiler and burner zones to accelerate searing and rapid cook cycles. Operators achieve faster service times and consistent product results during peak periods.
#@@# Charbroiler Versatility#@#
A 36-inch charbroiler sits left of the range to produce direct radiant heat for grills and seared proteins. Chefs switch between charbroiler and open burner tasks on the same footprint to maximize menu flexibility.
#@@# Oven Pairing#@#
Two space-saver ovens include battery spark ignition and ship with one rack each to expand holding and finishing capacity. Kitchen staff use independent ovens for simultaneous baking, roasting, or reheating without cross-contamination.
#@@# Robust Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and simplify daily sanitation procedures. Service teams reduce maintenance time and maintain a professional appearance under heavy use.
#@@# Ventilation Integration#@#
A 22.5-inch flue riser with a hi-shelf provides a structured exhaust path and an elevated shelf for plating or small hot holding. Facilities planners integrate the riser to meet kitchen flow and ventilation requirements efficiently.
#@@# Service Ready Design#@#
Six-inch adjustable legs establish level installation on uneven floors while the standing pilot and manual controls deliver straightforward operation. Facility managers benefit from reduced startup complexity and predictable service workflows.
#@@#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 for consistent flame and heat. Vacuum the condenser area and wipe stainless steel surfaces with mild detergent and a soft cloth to prevent corrosion. Lubricate door hinges and ensure spring-assisted, counterweight doors operate smoothly; adjust springs if misaligned. Check gas connections and test standing pilot and battery spark ignition monthly; replace faulty components promptly. Calibrate the thermostat per the manufacturer’s schedule.