Elevate kitchen throughput without sacrificing control or durability. This 48-inch natural gas restaurant range delivers focused heat distribution and sustained output to meet intensive production demands. Operators gain precise manual control across six burners and a full-capacity oven, enabling simultaneous high-volume cooking tasks with consistent results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates; clean with degreaser and hot water. Scrub non-clog burners. Wipe stainless surfaces with non-abrasive cleaner and soft cloth. Clean oven interior after cool-down with approved oven cleaner; soak racks in warm, soapy water. Vacuum flue riser; check pilot and ignition for residue. Clean vents and condenser coils to prevent fires and reduce energy use. Dry all parts before restoring gas and power.#@@#Additional Info#@#Southbend's 4482DC-5R-NG 48" natural gas range offers 278,000 BTU from six manual burners, a standard oven with battery spark ignition, and a stainless steel build. It features adjustable legs, a cabinet base, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Elevate kitchen throughput without sacrificing control or durability. This 48-inch natural gas restaurant range delivers focused heat distribution and sustained output to meet intensive production demands. Operators gain precise manual control across six burners and a full-capacity oven, enabling simultaneous high-volume cooking tasks with consistent results.
#@@# Six Burners#@#
Six burners deliver a combined 278,000 BTU, supporting heavy multicourse service and continuous peak-hour operation. Kitchen teams maintain multiple pots and pans at target temperatures while staff handle plating and service without interruption.
#@@# Mixed Burner Types#@#
The top features three non-clog burners front right, two pyromax burners back right, and two non-clog burners left to match various cooking techniques. Chefs switch between rapid boil, controlled simmer, and sear functions quickly, reducing cycle times and improving menu versatility.
#@@# Wavy Cast Grates#@#
Wavy grates provide stable cookware support and promote even heat transfer across pans and stockpots. Line cooks experience fewer hot spots and improved searing performance, preserving product quality during high-throughput shifts.
#@@# Standard Oven Ignition#@#
A single standard oven incorporates battery spark ignition for reliable, low-maintenance startup and consistent bake temperatures. Culinary teams use the oven for roasting, braising, and holding, maintaining menu pace while stovetop stations operate at full capacity.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf combine with a cabinet base and 6-inch adjustable legs to withstand commercial environments and simplify sanitation. Maintenance crews access components easily for cleaning, allowing managers to extend service life while meeting hygiene requirements.
#@@# Venting and Storage#@#
The unit includes a 22-1/2-inch flue riser with an integrated shelf that optimizes vertical space and provides a staging area for pans or prep items.
#@@#Delivery Details#@#
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service personnel should inspect burner ports monthly and clear obstructions with a soft wire pick to maintain flame patterns and heat output. Lubricate valve stems quarterly with approved lubricant and tighten fittings to 25–30 ft·lbs without overtightening. Clean grates and oven interior daily with non-abrasive detergent; rinse and dry to prevent corrosion. Verify standing pilot and battery spark systems weekly; replace batteries and damaged components.