Stop settling for equipment that slows service or compromises results. This 48-inch natural gas restaurant range delivers a combined output of 252,000 BTU, sustaining continuous production in high-volume kitchens while maintaining consistent heat across the cooktop and ovens. Restaurant operators will find a robust configuration that balances charbroiler capacity, versatile cooking surfaces, and serviceable oven space to meet varied menu demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Remove racks and grates; soak in hot, soapy water for 20–30 minutes, then scrub with a non-abrasive pad. Degrease charbroiler surfaces and flue riser with a commercial-grade degreaser; rinse thoroughly. Wipe stainless steel exterior with mild detergent and a soft cloth, then dry to prevent corrosion. Clean oven interior after cooling; remove crumbs and grease. Inspect seals and clean condenser coils monthly to maintain efficiency and prevent fires.#@@#Additional Info#@#Southbend's 48" Natural Gas Ultimate Restaurant Range (4482AC-2CL-NG) offers 252,000 BTU with four burners, a 36" charbroiler, two ovens, stainless steel exterior, 6" adjustable legs, 22.5" flue riser with shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop settling for equipment that slows service or compromises results. This 48-inch natural gas restaurant range delivers a combined output of 252,000 BTU, sustaining continuous production in high-volume kitchens while maintaining consistent heat across the cooktop and ovens. Restaurant operators will find a robust configuration that balances charbroiler capacity, versatile cooking surfaces, and serviceable oven space to meet varied menu demands.
#@@# Cooktop Versatility#@#
Four heavy-duty non-clog burners pair with standard grates, enabling simultaneous use of multiple pots and pans without hotspot issues. Chefs gain controlled manual settings that handle searing, boiling, and simmering across a 37-inch cooktop footprint.
#@@# Integrated Charbroiler#@#
A 36-inch charbroiler occupies the left section, producing charred proteins and grill marks at production volume. Operators receive direct radiant heat for grilling tasks without sacrificing adjacent burner performance.
#@@# Oven Capacity#@#
Two space-saver ovens feature battery spark ignition and include one rack per oven, expanding cooked output while minimizing footprint. Staff access interiors measuring 26.00 inches wide by 24.00 inches deep by 14.00 inches high, accommodating sheet pans and full trays for batch baking and roasting.
#@@# Structural Durability#@#
The stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation routines in commercial environments. Managers rely on 6-inch adjustable legs to level the unit on uneven floors, ensuring stable operation.
#@@# Venting and Shelf#@#
A 22.5-inch flue riser with a hi-shelf provides elevated ventilation and storage for holding pans or utensils. Kitchen teams benefit from integrated shelving that organizes tools while channeling exhaust away from the workspace.
#@@# Controls and Serviceability#@#
Manual control knobs and spring-assisted counterweight oven doors support predictable operation and reduce operator strain during loading.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot assemblies weekly; remove debris and carbon with a brass brush and vacuum for consistent flame patterns. Lubricate control shafts quarterly with high-temperature food-service lubricant and verify knob operation. Clean stainless steel surfaces daily with a neutral pH cleaner and soft cloth; avoid abrasives. Degrease charbroiler grates after each service and soak weekly in hot water with detergent. Check door counterweights monthly and adjust spring tension.