Stop compromising throughput for control. This 48-inch natural gas restaurant range combines high heat output with integrated charbroiler capability to handle peak service demands while ensuring consistent results across multiple cooking zones. Restaurant operators, culinary teams, and institutional kitchens will find a durable platform that balances power, serviceability, and workspace integration.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and power. Remove grates, racks, and debris. Scrub charbroiler and burners with degreaser; rinse and dry. Wipe stainless surfaces with non-abrasive cleaner. Clean oven interiors with approved cleaner; remove racks and wash in soapy water. Vacuum grease from flue riser and vents. Inspect seals and pilot; tighten or replace worn parts. Clean condenser coils and adjustable legs. Repeat daily for food safety, fire prevention, energy savings, and compliance.#@@#Additional Info#@#Southbend’s 4482DC-3CL-NG 48" natural gas range offers 252,000 BTU with two non-clog burners, a 36" charbroiler, dual ovens with spark ignition, stainless steel exterior, and a 22.5" flue riser. CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48-inch natural gas restaurant range combines high heat output with integrated charbroiler capability to handle peak service demands while ensuring consistent results across multiple cooking zones. Restaurant operators, culinary teams, and institutional kitchens will find a durable platform that balances power, serviceability, and workspace integration.
#@@# Cooktop Power#@#
Two non-clog burners and a 37-inch cooktop deliver concentrated heat where staff need it most, producing a combined output that supports heavy production. Operators can sear, boil, and reduce simultaneously without thermal lag, maintaining line speed during peak periods.
#@@# Integrated Charbroiler#@#
A 36-inch charbroiler occupies the left side to provide direct radiant grilling for proteins and vegetables, enabling chefs to consolidate grill and range workstations. Designers avoid separate equipment footprints, freeing space and simplifying workflow.
#@@# Oven Capacity#@#
Two space-saver ovens offer independently controlled cavities with battery spark ignition and one rack each, yielding 70.9 cubic feet of combined interior volume for batch baking and holding. Chefs gain flexible roasting and baking options while preserving consistent oven temperatures.
#@@# Construction Durability#@#
Stainless steel front, sides, and hi-shelf resist corrosion and allow quick sanitation between shifts, supporting rigorous cleaning protocols. Six-inch adjustable legs provide secure leveling on uneven floors, reducing installation time and ensuring stable operation.
#@@# Venting and Service Access#@#
A 22.5-inch flue riser with shelf integrates venting and supplies a serviceable backriser layout that aligns with kitchen hoods and utility routing. Technicians can access components easily, and the unit qualifies for manufacturer service programs that streamline maintenance.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Perform daily surface cleaning on the Southbend 4482DC-3CL-NG using a nonabrasive detergent and damp microfiber to remove food soils and grease. Inspect burners and charbroiler grates every shift; remove obstructions and verify pilot flames. Degrease oven interiors weekly and check spring-assisted door operation. Tighten gas fittings monthly and test ignition systems; replace worn seals and gaskets promptly to prevent leaks. Schedule CSA-certified technician service annually.