Stop sacrificing throughput for control. This 48" natural gas restaurant range delivers 150,000 BTU of power with an integrated griddle and convection oven to support high-volume production while maintaining precise temperature regulation. Operators achieve consistent results across burners, griddle, and oven surfaces, reducing remakes and improving efficiency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Soak grates and griddle plate in soapy water; scrub gently. Wipe burners and pilot area; clear ports with a soft brush. Clean oven interior with approved cleaner; wash, dry, and replace racks. Vacuum condenser and check flue riser shelf for grease. Reassemble, restore gas, and test controls. Regular cleaning prevents contamination, fires, high bills, and equipment failure.#@@#Additional Info#@#Southbend's 4482AC-3TL-NG 48" Natural Gas Range offers 150,000 BTU, 2 burners, 36" griddle, convection oven, cabinet base, 22.5" flue riser, stainless steel exterior, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48" natural gas restaurant range delivers 150,000 BTU of power with an integrated griddle and convection oven to support high-volume production while maintaining precise temperature regulation. Operators achieve consistent results across burners, griddle, and oven surfaces, reducing remakes and improving efficiency.
#@@# Two Non-Clog Burners#@#
Two non-clog burners provide reliable ignition and sustained heat for pan-based cooking. Thermostatic controls ensure precise flame management, reducing fuel waste and stabilizing temperatures during peak service.
#@@# Left Griddle Plate#@#
A 36" left griddle with .500" plate thickness ensures even heat distribution and durability for high-volume use. Its solid construction minimizes hot spots, accelerates recovery, and maintains consistent sear quality under continuous load.
#@@# Convection Oven Capacity#@#
The convection oven includes battery spark ignition and three racks for roasting, baking, and holding. Convection circulation shortens cook times and ensures uniform temperatures across pans, increasing throughput without compromising quality.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation required by hospitals, schools, and hospitality operations. Smooth surfaces and lift-off components reduce cleaning time and support HACCP-compliant schedules.
#@@# Adjustable Support System#@#
Six-inch adjustable legs and a 22-1/2" flue riser with shelf provide installation flexibility and ergonomic workflow. Field-leveling stabilizes the unit on uneven floors, while the riser shelf offers staging space for pans, tools, or controls.
#@@# Integrated Cabinet Base#@#
A cabinet base under the oven provides storage for sheet pans, small ware, or supplies, consolidating footprint and improving organization. Durable finishes and heavy-duty construction support daily use in institutional 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#@#Inspect burners weekly and remove debris to maintain consistent flame patterns. Clean grates, griddle plate and exterior stainless surfaces after each service using a non-abrasive detergent and warm water; rinse and dry thoroughly. Degrease oven cavity monthly and check door gasket for compression; replace when elasticity degrades. Verify thermostatic controls and pilot ignition quarterly and calibrate per manufacturer guidelines. Level unit and tighten 6" adjustable legs before operation.