Built for nonstop commercial kitchens, this 48.63" natural gas restaurant range delivers focused heat and dependable operation across eight non-clog burners and two space-saver ovens, producing a combined 306,000 BTU to support high-volume service while minimizing downtime. Designed with stainless steel front, sides, and hi-shelf backriser, the unit integrates into busy lines and meets NSF and CSA standards for foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect gas and power before cleaning. Remove grates and burners; soak, scrub, rinse, and dry. Wipe stainless surfaces with detergent; polish with cleaner. Clean oven interiors with oven-safe cleaner; wash racks separately. Vacuum backriser and hi-shelf; clear burner debris. Inspect seals and legs; tighten or replace as needed. Reconnect utilities only when components are dry and secure.#@@#Additional Info#@#The Southbend 4482EE-NG 48.63" Natural Gas Range offers 306,000 BTU, eight burners, two ovens, stainless steel build, 22.5" flue riser, standing pilots, manual controls, CSA/NSF certifications, and adjustable legs.#@@#General Info#@#Description #@#
Built for nonstop commercial kitchens, this 48.63" natural gas restaurant range delivers focused heat and dependable operation across eight non-clog burners and two space-saver ovens, producing a combined 306,000 BTU to support high-volume service while minimizing downtime. Designed with stainless steel front, sides, and hi-shelf backriser, the unit integrates into busy lines and meets NSF and CSA standards for foodservice environments.
#@@# Eight Non-Clog Burners#@#
Each burner resists clogging and provides consistent flame distribution, enabling simultaneous pan use without hot spots. Operators gain repeatable searing and boiling performance under sustained production cycles.
#@@# Wavy Cast Grates#@#
Wavy grates stabilize cookware and promote even heat contact across the cooking surface to reduce spillover and hotspot formation. Chefs maintain control when moving pans between burners during peak service.
#@@# Space Saver Ovens#@#
Two standard space-saver ovens allow independent baking and roasting operations with battery spark ignition for reliable starts. The included rack in each oven maximizes usable capacity while conserving footprint.
#@@# Standing Pilot System#@#
A standing pilot ignition maintains immediate readiness for the burners, supporting rapid cycle times during service surges. Technicians can perform routine checks quickly due to the straightforward manual control layout.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf offer corrosion resistance and simplify sanitation workflows in commercial kitchens. Maintenance teams benefit from cleanable surfaces that preserve appearance and function.
#@@# Adjustable Leg Support#@#
Six-inch adjustable legs provide level installation on uneven floors to ensure operational stability and safe cookware handling. Installers can align the unit to adjacent equipment without custom shims, supporting consistent workflow integration.
#@@#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#@#Please perform routine cleaning of burners and grates after each service to prevent clogging; soak grates in soapy water, dry fully before reinstalling. Clean stainless steel surfaces with nonabrasive detergent, following grain direction. Inspect pilots and igniters weekly; replace batteries as needed. Verify door seals, clean oven interiors, check legs, and confirm vent clearance. Schedule annual inspection for safe operation.