When uptime drives profitability, a robust commercial range is essential. This 48" natural gas restaurant range offers powerful cooking and modular functionality for high-volume kitchens, hospitals, universities, and large foodservice venues. It balances intensive cooktop throughput with a versatile oven and integrated griddle, ensuring continuous service under demanding schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the range cool. Scrape griddle and wipe with a damp cloth and mild detergent. Remove grates and burners; soak in warm, soapy water, rinse and dry. Clean oven interior with manufacturer-approved cleaner; wipe racks and replace after drying. Vacuum condenser and clean accessible vents in the backriser. Sanitize food-contact surfaces and stainless steel exterior with non-abrasive cleanser. Inspect door seals and legs; tighten or replace as needed.#@@#Additional Info#@#Southbend 4484AC-2TR-NG is a 48" natural gas range with 175,000 BTU, four burners, 36" griddle, stainless steel build, 70.9 cu. ft. oven, 22.5" flue riser, 6" legs, NSF/CSA certified, 120V/5.9A power.#@@#General Info#@#Description #@#
When uptime drives profitability, a robust commercial range is essential. This 48" natural gas restaurant range offers powerful cooking and modular functionality for high-volume kitchens, hospitals, universities, and large foodservice venues. It balances intensive cooktop throughput with a versatile oven and integrated griddle, ensuring continuous service under demanding schedules.
#@@# High Heat Output#@#
With 175,000 BTU, it delivers rapid boiling, sustained searing, and consistent griddle performance during peak periods. Operators enjoy predictable thermal response for multiple tasks, reducing cook time and congestion.
#@@# Dual Star Burners#@#
Two star/sauté burners ensure concentrated flame distribution and quick recovery between loads. Chefs maintain precise temperatures for sauté pans and stockpots, enhancing consistency.
#@@# Left Griddle Integration#@#
The 36" left-side griddle expands cooking options for flat-top preparations. Teams handle high-throughput items like eggs, sandwiches, and proteins without using open burners, boosting efficiency.
#@@# Single Standard Oven#@#
The standard oven with battery spark ignition supports roasting, holding, and finish-cooking. Its 26.00" W x 24.00" D x 14.00" H interior and three racks allow staff to stage multiple pans efficiently.
#@@# Stainless Work Surface#@#
Stainless steel front, sides, shelf, and flue riser resist corrosion and simplify cleaning in regulated environments. Frequent washdowns are easier, maintaining a consistent appearance.
#@@# Serviceable Construction#@#
The unit includes a 22.5" flue riser with hi-shelf, cabinet base with one rack, spring-assisted oven door, lift-off grates, and 6" adjustable legs for leveling. Technicians perform maintenance quickly, ensuring high availability and predictable service intervals.
This range is built to meet rigorous industry standards and certifications, ensuring reliable performance in demanding commercial environments.
#@@#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 burners weekly for carbon buildup; remove grates and clean ports with a soft brush to maintain flame pattern. Drain and wipe the 36" griddle surface after each service; apply a thin film of food-grade oil to prevent rust. Verify standing pilot and battery spark ignition function monthly; replace batteries and check pilot orifice alignment. Tighten gas fittings and check for leaks with approved soap solution after any service. Calibrate oven temperature quarterly.