Stop trading throughput for control. This 48.63-inch natural gas restaurant range delivers concentrated heat and consistent results across high-demand service periods, supporting large kitchens with measured efficiency and reliable operation. Operators gain straightforward manual control, robust construction, and integrated oven capacity to streamline mise en place and peak service workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove racks and grates. Scrape heavy carbon from burners and wipe surfaces with a mild detergent solution. Clean convection oven interior with nonabrasive cleaner; rinse and dry. Vacuum backriser and condenser area to remove grease and dust. Inspect and wipe door seals; replace if cracked. Empty drip trays and degrease vents weekly. Follow CSA and NSF guidelines to reduce contamination, fire risk, energy waste, and equipment failure.#@@#Additional Info#@#Southbend’s 4482AC-6R-NG 48.#@@#General Info#@#Description #@#
Stop trading throughput for control. This 48.63-inch natural gas restaurant range delivers concentrated heat and consistent results across high-demand service periods, supporting large kitchens with measured efficiency and reliable operation. Operators gain straightforward manual control, robust construction, and integrated oven capacity to streamline mise en place and peak service workflows.
#@@# Front Right Burners#@#
Six high-output burners include three star/sauté heads at the front right, positioned for rapid searing and quick temperature recovery. Chefs retain precise flame adjustment while maintaining uptime during continuous ticket runs.
#@@# Back Right Burners#@#
Two pyromax burners sit at the back right to supply sustained, even heat for high-volume pots and pans. Line cooks benefit from stable simmer and reduced boil-over risk during long cooks.
#@@# Left Side Burners#@#
Two non-clog burners with wavy grates occupy the left side to resist debris buildup and support routine cleaning cycles. Maintenance crews reduce service interruptions with fewer clog incidents and faster washdowns.
#@@# Oven And Ignition#@#
A single convection oven features battery spark ignition to ensure reliable startup without complex wiring needs. Kitchen teams gain consistent roasting and baking performance with rapid heat distribution and minimal downtime.
#@@# Construction And Fit#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and a sanitary work surface that withstands daily rigors. Facility managers appreciate the 6-inch adjustable legs for leveling on uneven floors and a professional footprint that integrates with existing lines.
#@@# Capacity And Certification#@#
Total output reaches 265,000 BTU across six burners, supporting simultaneous pans and large stock pots while meeting CSA and NSF certifications for commercial compliance. Purchasing teams receive documented safety credentials and a unit sized for institutional kitchens.
#@@#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 and pilot weekly; remove debris and scrape ports with a soft wire tool to maintain flame consistency. Clean stainless surfaces with a neutral detergent and nonabrasive pad; rinse and dry to prevent spotting. Flush oven cavity monthly, remove racks and soak in warm, soapy water, then inspect door gasket for gaps and replace if pliable shows wear. Verify gas connections and test manual controls quarterly; log service dates and retain CSA and NSF documentation.