Conquer high-volume cooking demands without compromising control or durability. This 48-inch natural gas restaurant range combines a heavy-duty charbroiler with four non-clog burners and dual space saver ovens to deliver 252,000 BTU of concentrated cooking power across a compact footprint. Professional kitchens benefit from consistent heat distribution, simplified maintenance, and robust construction designed for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Scrape heavy debris from grates and charbroiler; remove racks and wash in warm, soapy water. Wipe stainless steel exterior with mild detergent and soft cloth; avoid abrasives. Clean oven interiors after cooling; remove crumbs and grease, then apply oven-safe cleaner and rinse. Vacuum condenser coils and backriser vent to improve efficiency. Inspect door seals and burners; replace worn parts. Dry all components before reconnecting gas and power.#@@#Additional Info#@#Southbend's 4482EE-2CL-NG 48" natural gas range delivers 252,000 BTU with four burners, a 36" charbroiler, two ovens, stainless steel exterior, 6" adjustable legs, 22.5" flue riser, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Conquer high-volume cooking demands without compromising control or durability. This 48-inch natural gas restaurant range combines a heavy-duty charbroiler with four non-clog burners and dual space saver ovens to deliver 252,000 BTU of concentrated cooking power across a compact footprint. Professional kitchens benefit from consistent heat distribution, simplified maintenance, and robust construction designed for continuous service.
#@@# Cooktop Performance#@#
Four non-clog burners provide immediate, high-output heat and minimize service interruptions by resisting debris buildup. Operators gain precise manual control over flame intensity for boiling, searing, and simmering across a 37-inch cooktop area.
#@@# Charbroiler Capacity#@#
A 36-inch charbroiler mounted on the left offers high-intensity radiant grilling for proteins and vegetables while leaving the remaining top free for range tasks. Chefs achieve consistent char and grill marks under sustained production conditions.
#@@# Oven Versatility#@#
Two space saver ovens utilize battery spark ignition and include one rack per oven to accommodate staggered cook cycles, reducing wait times. Staff can roast, bake, or hold items simultaneously in a combined 70.9 cubic feet of oven volume with interior dimensions of 19.50 inches wide by 26.50 inches deep by 14.00 inches high.
#@@# Construction Durability#@#
Stainless steel front, sides, backriser, and shelf provide corrosion resistance and withstand frequent cleaning procedures typical in food service operations. The 6-inch adjustable legs allow for rapid leveling on uneven floors, maintaining stable operation during heavy use.
#@@# Ventilation Integration#@#
A 22.5-inch flue riser with a hi-shelf offers an efficient venting path and provides auxiliary storage for pans or small tools, helping maintain an organized workflow on the cookline. The backriser design channels heat and exhaust away from operator reach, enhancing safety.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris with a soft brush to maintain consistent flame patterns and prevent clogging. Clean stainless steel surfaces after each shift using a pH-neutral detergent and nonabrasive pad; rinse and dry to avoid streaking. Verify vent and 22.5 flue riser clearance monthly and remove grease buildup to sustain airflow. Test standing pilot and battery spark ignition monthly; replace worn gaskets and check door counterweight operation to preserve oven seal integrity.