Outfit a high-volume kitchen with consistent power and control using a 48-inch natural gas restaurant range designed for continuous service. This unit delivers 265,000 BTU across five high-performance burners and integrates a convection oven and cabinet base for simultaneous cookline and holding functions. Operators benefit from reliable ignition, durable stainless-steel surfaces, and a service-focused design that minimizes downtime and enhances workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool. Remove grates and racks; soak in warm water with degreaser for 15–30 minutes, scrub with a non-abrasive pad, rinse and dry. Wipe stainless steel surfaces with mild detergent and a soft cloth; avoid bleach. Clean burners and ports with a soft brush; clear debris to prevent clogging. Vacuum condenser and backriser vents monthly to reduce fire risk and improve efficiency. Inspect seals and pilot; replace worn parts promptly.#@@#Additional Info#@#Southbend’s 48" Natural Gas Ultimate Restaurant Range model 4482AC-5L-NG offers 265,000 BTU with five burners, a convection oven, battery spark ignition, and stainless steel front, sides, shelf, and 6" adjustable legs for durable kitchen performance.#@@#General Info#@#Description #@#
Outfit a high-volume kitchen with consistent power and control using a 48-inch natural gas restaurant range designed for continuous service. This unit delivers 265,000 BTU across five high-performance burners and integrates a convection oven and cabinet base for simultaneous cookline and holding functions. Operators benefit from reliable ignition, durable stainless-steel surfaces, and a service-focused design that minimizes downtime and enhances workflow.
#@@# Burners Performance#@#
Five burners deliver a total of 265,000 BTU, concentrating output where crews need it most for rapid searing and sustained simmering. Operators enjoy a mix of three non-clog front burners and two Pyromax back burners that support various cooking techniques under consistent heat.
#@@# Grate Design#@#
Engineers selected standard grates for the front left and wavy grates for the right to optimize pan stability and heat transfer. Kitchen staff experience easier handling of cookware and improved contact area, which reduces cook time and ensures even product results.
#@@# Ignition and Oven#@#
The convection oven features battery spark ignition for dependable starts and stable convection cooking for baking or roasting tasks. Chefs achieve uniform heat distribution and faster recovery between loads, increasing throughput for batch production.
#@@# Construction and Serviceability#@#
Fabricators constructed the unit with stainless steel for the front, sides, and high shelf to resist corrosion in demanding environments. Maintenance teams can access lift-off components and service locations quickly, which lowers routine downtime and simplifies cleaning.
#@@# Ventilation and Configuration#@#
A 22-1/2 inch flue riser with shelf and a backriser layout manage exhaust routing while providing a practical staging area. Managers benefit from compact vertical venting that preserves counter footprint and creates accessible shelving for short-term storage.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and clear debris for consistent flame and to prevent clogging. Check pilot and battery ignition monthly; replace batteries and verify timing if misfires occur. Clean stainless steel with a neutral pH cleaner and microfiber cloth; wash racks in warm, soapy water. Verify gas connections and test for leaks after service; tighten fittings per CSA guidelines. Calibrate oven temperature quarterly with a certified probe. Level the unit and adjust 6" legs for even cooking.