Stop compromising throughput for consistency. This 48.63-inch natural gas restaurant range delivers targeted heat distribution and high output to sustain continuous service in commercial kitchens, schools, hospitals, and bars. Operators receive a robust package that balances cookline versatility with durable construction for sustained daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates and griddle plate; soak in warm, soapy water and scrub. Wipe stainless steel surfaces with mild detergent, rinse, and dry to prevent corrosion. Clean oven interior and racks with oven cleaner; remove debris from burners and pilot assemblies. Vacuum condenser and vents via backriser access. Inspect seals and adjust 6" legs. Regular cleaning prevents bacteria, fires, high bills, breakdowns, and failed inspections.#@@#Additional Info#@#Southbend's 4482AC-2GL-NG 48.63" natural gas range offers 188,000 BTU with two non-clog burners, a 24" griddle, convection oven, cabinet base with three racks, stainless steel front and sides, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This 48.63-inch natural gas restaurant range delivers targeted heat distribution and high output to sustain continuous service in commercial kitchens, schools, hospitals, and bars. Operators receive a robust package that balances cookline versatility with durable construction for sustained daily use.
#@@# Front Line Burners#@#
Two non-clog open burners produce concentrated heat for rapid boiling and searing while wavy grates stabilize cookware during high-throughput operations. Technicians can easily access lift-off components for routine cleaning, which reduces downtime and maintains consistent flame performance.
#@@# Left Griddle Surface#@#
A 24-inch griddle on the left provides a flat cooking plane for pancakes, sandwiches, and eggs, enabling parallel production without sacrificing burner utility. The 1/2-inch plate thickness ensures even heat retention and minimizes hot spots during prolonged runs.
#@@# Convection Oven Capacity#@#
A convection oven with battery spark ignition accelerates baking and holding cycles through forced air circulation, improving product consistency across racks. The included three oven racks create flexible staging for sheet pans and trays, increasing usable volume per cycle.
#@@# Durable Exterior Construction#@#
Stainless steel front, sides, heavy-duty shelf, and 6-inch adjustable legs deliver corrosion resistance and simplified sanitation while adapting to uneven floors. The back riser with hi-shelf integrates ventilation clearance and provides elevated storage for pans and small tools.
#@@# Safety and Certification#@#
Units include standing pilots and meet cCSAus, CSA Flame, CSA Star, and NSF standards to support code compliance and operational safety protocols. The natural gas configuration matches common culinary infrastructure, reducing installation complexity for most facilities.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove debris and scrape deposits while surfaces are cool. Clean grates and plates with warm, soapy water and a nonabrasive pad; dry parts thoroughly to prevent corrosion. Flush pilot lines monthly and verify ignition sequences; replace worn thermocouples per manufacturer intervals. Degrease oven interior weekly and lubricate hinges and valve stems quarterly. Check gaskets and tighten fasteners after any service.