This equipment is designed for continuous output and precise heat control, making it suitable for high-demand environments. The natural gas restaurant range delivers 201,000 BTU across non-clog burners and includes an integrated griddle, allowing for high-volume cooking while maintaining consistent temperatures. Operators achieve reliable results through effective temperature management, all within a durable stainless steel package built for daily commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the range to cool fully. Remove grates, rack and drip trays; soak in warm water with mild detergent. Scrub non-clog burners and wavy grates with a soft brush; rinse and dry. Clean the 24" griddle surface with a griddle scraper, then wipe with a damp cloth and apply a light oil film to prevent rust. Wipe stainless steel front, sides and shelf with non-abrasive cleaner. Vacuum condenser and backriser vents monthly to prevent grease buildup and fire risk.#@@#Additional Info#@#Southbend's 4482DC-2TL-NG 48" Natural Gas Restaurant Range offers 201,000 BTU from four burners and a 24" griddle. It features stainless steel construction, thermostatic controls, a standard oven, and NSF/CSA certifications.#@@#General Info#@#Description #@#
This equipment is designed for continuous output and precise heat control, making it suitable for high-demand environments. The natural gas restaurant range delivers 201,000 BTU across non-clog burners and includes an integrated griddle, allowing for high-volume cooking while maintaining consistent temperatures. Operators achieve reliable results through effective temperature management, all within a durable stainless steel package built for daily commercial use.
Four open burners provide a combined high heat output that supports multiple pans and rapid menu turnover. Operators benefit from a non-clog design and wavy grates that stabilize cookware while simplifying maintenance.
A griddle positioned alongside the burners expands cooking capacity for proteins and breakfast items. Chefs attain even heat distribution and fast recovery for continuous production.
Effective temperature management on all cooktops ensures accurate regulation during sustained operation. Kitchen staff maintain setpoints for consistent cooking results across shifts.
A full oven with battery spark ignition offers additional cooking and holding flexibility for roasts and baked goods. Teams streamline workflow by using the oven concurrently with top cooking operations.
The stainless steel construction delivers corrosion resistance and a serviceable mounting for ventilation. Facilities reduce downtime through durable surfaces and easy access for cleaning.
Certified to CSA standards and NSF listed, the unit meets regulatory expectations for commercial kitchens. Facility managers gain confidence from standing pilot provisions and inclusion in the manufacturer service program for postpurchase support.
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• 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 grates daily; remove debris and clean with a non-abrasive brush to prevent clogging. Drain and clean grease traps weekly; dispose of waste per local regulations. Verify thermostat calibration monthly and adjust to maintain cooking temperatures. Lubricate valve stems quarterly with food-safe lubricant and tighten fittings to prevent leaks. Clean stainless steel surfaces with mild detergent and a soft cloth; polish along the grain.