Stop trading throughput for control. This 48.63" natural gas restaurant range delivers concentrated power and consistent heat distribution to meet the demands of restaurants, hospitals, universities, and large-scale foodservice operations. With a robust output of 335,000 BTU and a six-burner configuration, it enables concurrent high-production cooking while maintaining operator-level temperature control and serviceability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and close the gas valve. Remove racks and wipe ovens with a mild detergent and warm water; rinse and dry. Scrub burners and pilot areas to remove grease; clear burner ports with a soft brush. Clean stainless steel front and sides with non-abrasive cleaner. Vacuum condenser and ventilation riser to remove buildup. Inspect door seals and burner ignition; replace worn parts. Perform weekly degreasing of hoods and vents to prevent fires and contamination.#@@#Additional Info#@#Southbend’s 4481EE-6L-NG 48.63" Natural Gas Restaurant Range delivers 335,000 BTU with six burners, two ovens, stainless steel front, and 6" adjustable legs. It features manual controls, a 22-1/2" flue riser, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop trading throughput for control. This 48.63" natural gas restaurant range delivers concentrated power and consistent heat distribution to meet the demands of restaurants, hospitals, universities, and large-scale foodservice operations. With a robust output of 335,000 BTU and a six-burner configuration, it enables concurrent high-production cooking while maintaining operator-level temperature control and serviceability.
#@@# Front Left Sauté Burners#@#
Three star/sauté burners on the front left provide focused high-heat zones for rapid searing and quick pan adjustments. Operators achieve precise simmer-to-sear performance, enhancing ticket throughput during peak periods.
#@@# Back Left Pyromax Burners#@#
Two Pyromax burners in the back left deliver intense, concentrated heat for stock pots and high-volume boiling tasks. Chefs can reduce batch cycle times while maintaining consistent boil profiles for soups, stocks, and large kettles.
#@@# Right Side Burners#@#
Two non-clog burners on the right ensure reliable, continuous operation under heavy use and resist blockage from food debris. Maintenance crews spend less time clearing or replacing components, which increases uptime during busy shifts.
#@@# Dual Space-Saver Ovens#@#
The range features two space-saver ovens with battery spark ignition, each equipped with one oven rack, allowing for simultaneous roasting and holding operations in a compact footprint. Kitchen planners can maximize oven capacity without increasing the unit width, thus improving menu flexibility in limited floor space.
#@@# Robust Stainless Exterior#@#
The stainless steel front, sides, and high shelf combine hygienic surfaces with structural durability, making it suitable for institutional and commercial kitchens. Cleaning crews can achieve sanitary conditions faster, and the finish withstands daily wear in high-traffic 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#@#Maintain the Southbend 4481EE-6L-NG range by inspecting burner ports weekly and clearing carbon deposits with a brass brush to preserve flame quality. Clean stainless steel surfaces daily with a pH-neutral detergent and soft cloth; avoid abrasive pads. Vacuum condenser and vent areas monthly and check pilot and ignition components for soot or wear. Grease oven hinges and calibrate thermostats quarterly. Replace seals when cracked to ensure consistent temperatures.