Handle high-volume kitchens without compromise. This 48.63-inch natural gas restaurant range delivers consistent heat across six burners and a standard oven, allowing staff to maintain throughput during peak service. Operators will appreciate the robust construction and certified safety features that support daily commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off valves before cleaning. Scrape grates and burner tops to remove food and grease. Clean oven interior with a mild detergent and hot water; rinse and dry. Wipe stainless steel front and sides with non-abrasive cleaner to prevent corrosion. Clean backriser and vent to remove grease buildup and reduce fire risk. Check seals and pilot; replace worn parts. Regular cleaning prevents contamination, fires, high energy use, and costly failures.#@@#Additional Info#@#Southbend's 4482DC-7R-NG 48.63" natural gas range offers 259,000 BTU from six burners: two non-clog and four Pyromax.#@@#General Info#@#Description #@#
Handle high-volume kitchens without compromise. This 48.63-inch natural gas restaurant range delivers consistent heat across six burners and a standard oven, allowing staff to maintain throughput during peak service. Operators will appreciate the robust construction and certified safety features that support daily commercial use.
#@@# Burners Performance#@#
Six burners supply a combined 259,000 BTU for rapid searing, rolling boil, and reduced cook times. Chefs can manage multiple pans simultaneously while maintaining setpoints using manual controls.
#@@# Grate Design#@#
Wavy grates stabilize cookware and promote even heat transfer across pans. Line cooks will experience fewer hot spots and improved contact with pots, supporting consistent product quality.
#@@# Oven Capacity#@#
A standard oven provides versatile baking, roasting, and holding options and includes one rack for immediate service. Kitchen managers can expand menu execution without adding separate units.
#@@# Construction Durability#@#
The stainless steel front, sides, and shelf resist corrosion and simplify sanitation during shift turnover. Maintenance teams will spend less time on surface care and more time on core operations.
#@@# Venting And Shelf#@#
A 22-1/2 inch flue riser with a hi-shelf creates organized storage above the range and channels exhaust away from the line. Chefs will use the shelf for staging while preserving ventilation performance.
#@@# Base Configuration#@#
The unit includes one cabinet base and six-inch adjustable legs for installation on uneven floors and for accessible undercounter cleaning. Facilities staff can level the unit quickly and maintain hygiene standards.
#@@# Certifications And Service#@#
CSA and NSF certifications validate safety and sanitation standards for institutional kitchens. The range qualifies for the manufacturer service program, providing streamlined support and parts access.
#@@#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 burner ports weekly and remove debris to maintain consistent flame profiles. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth; rinse and dry to prevent corrosion. Flush oven cavity monthly, scraping carbon deposits and checking door gaskets for compression; replace gaskets when gaps exceed 1/8 inch. Verify gas connections and pressure annually by a qualified technician and document CSA and NSF compliance during service checks.