Handle high-volume cooking without compromise. This 48-inch natural gas restaurant range delivers focused heat distribution and sustained output to keep service moving and menus consistent. Operators achieve precise control across two high-energy burners and a 36-inch griddle while maintaining durable stainless surfaces for intensive daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and let surfaces cool. Remove grates, racks, and grease traps; soak in warm water with degreaser. Scrub burners and griddle with non-abrasive pads and mild detergent. Wipe stainless steel front, sides, and shelf with a soft cloth and approved cleaner; rinse and dry. Clean oven interiors and remove debris from flue riser. Vacuum condenser coils and check seals. Schedule daily wipe-downs and weekly deep cleans to reduce bacteria, fire risk, energy use, and breakdowns.#@@#Additional Info#@#Southbend's 48" Natural Gas Restaurant Range offers 208,000 BTU, two non-clog burners, a 36" griddle, two ovens, stainless steel construction, adjustable legs, and NSF/CSA listings. Model 4482EE-3GL-NG, 735 lbs shipping weight.#@@#General Info#@#Description #@#
Handle high-volume cooking without compromise. This 48-inch natural gas restaurant range delivers focused heat distribution and sustained output to keep service moving and menus consistent. Operators achieve precise control across two high-energy burners and a 36-inch griddle while maintaining durable stainless surfaces for intensive daily use.
#@@# Two Burner Design#@#
Two non-clog burners provide rapid ignition and sustained flame intensity for continuous service. Chefs gain predictable heat delivery for boiling, searing, and pan work while minimizing downtime tied to burner maintenance.
#@@# Griddle Integration#@#
A left-side 36-inch griddle offers a broad, flat cooking area to produce large batches of proteins and sandwiches. Operators maintain consistent contact cooking temperatures across the plate to ensure uniform doneness and reduce rework.
#@@# Oven Capacity#@#
Two space-saver ovens include one rack each and use battery spark ignition to start reliably without complex wiring. Kitchen staff can roast and hold smaller volumes simultaneously, increasing menu flexibility while minimizing floor space.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and a 22-1/2-inch flue riser combine to create a resilient work environment resistant to corrosion and heavy use. Maintenance crews benefit from accessible surfaces that simplify cleaning and extend equipment lifespan.
#@@# Power Output#@#
The unit delivers 208,000 BTU of total heat energy to support high-throughput operations and rapid recovery between batches. Managers can schedule back-to-back service periods with minimal temperature drop and predictable performance.
#@@# Compliance and Service#@#
Certified to cCSAus, CSA Flame, CSA Star, and NSF standards, the range meets common regulatory requirements for commercial kitchens. The product qualifies for the manufacturer Service First program, which supports planned maintenance and reduces unplanned interruptions.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and grates weekly to remove debris and prevent flame issues; use a brass brush and compressed air to clear ports. Clean the 36" griddle after each shift with a scraper while warm, then apply vegetable oil to prevent oxidation. Drain and clean grease trays daily to reduce fire risk. Verify pilot and spark ignition components monthly; tighten connections and replace batteries as needed. Level the unit and ensure 6" adjustable legs are secure.