Stop sacrificing durability for performance. This 48-inch natural gas restaurant range delivers 150,000 BTU of controlled cooking power while integrating a griddle, convection oven, and cabinet base to support continuous service in busy kitchens. Operators gain consistent heat, rapid recovery, and robust construction engineered to meet demanding commercial schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let surfaces cool. Scrape griddle with a scraper, wipe with a mild degreaser and rinse. Remove burner grates and wash in warm, soapy water; dry thoroughly before reassembly. Clean oven interior with non-abrasive oven cleaner and wipe racks separately. Vacuum condenser coils and wipe external stainless steel with a soft cloth and neutral cleaner. Check seals and pilots; document maintenance to reduce failures and fire risk.#@@#Additional Info#@#Southbend’s 48" Natural Gas Ultimate Restaurant Range (model 4482AC-3TR-NG) offers 150,000 BTU, two non-clog burners, a 36" griddle, convection oven, stainless steel exterior, three racks, 22½" flue riser, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing durability for performance. This 48-inch natural gas restaurant range delivers 150,000 BTU of controlled cooking power while integrating a griddle, convection oven, and cabinet base to support continuous service in busy kitchens. Operators gain consistent heat, rapid recovery, and robust construction engineered to meet demanding commercial schedules.
#@@# Two Burners#@#
Two non-clog open burners provide concentrated heat for rapid searing and sautéing, delivering high output without frequent maintenance interruptions. Chefs achieve consistent flame distribution and simplified cleaning thanks to lift-off components and wavy grates that position cookware for even contact.
#@@# Right Griddle#@#
A 36-inch griddle sits on the right side with a .500-inch plate thickness, offering a thick thermal mass that sustains temperature under heavy throughput. Kitchens maintain surface heat for continuous flat-top cooking and rapid recovery between orders, minimizing downtime during peak service.
#@@# Thermostatic Controls#@#
Thermostatic controls govern heat across grates and griddle to maintain set temperatures with minimal fluctuation, improving consistency for repeatable results. Staff adjust settings quickly for varied cooking methods while the standing pilot ensures reliable ignition.
#@@# Convection Oven#@#
The single convection oven uses battery spark ignition to start reliably and circulates hot air for uniform baking and roasting across full-size pans. Operators receive predictable cooking profiles that reduce product variation and shorten cook times compared with still-air ovens.
#@@# Stainless Construction#@#
Stainless steel front, sides, flue riser shelf, and lift-off high shelf resist corrosion and withstand daily cleaning protocols found in institutional and hospitality environments. The material choice simplifies sanitation procedures and preserves a professional appearance over prolonged use.
#@@#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 calibration monthly and record oven temperature variance to ensure consistent output. Clean grates, griddle plate and burners daily with nonabrasive cleaners and remove carbon buildup to prevent clogging. Flush pilot and ignition ports weekly and verify standing pilot stability. Degrease stainless surfaces and vents; vacuum flue riser and condenser passages monthly. Tighten fittings and check gas connections for leaks after any service. Follow CSA and NSF maintenance intervals.