Stop sacrificing throughput for consistent results. This gas range delivers concentrated power and precise control across a four-foot footprint, engineered to support continuous, high-volume cooking while maintaining predictable temperatures and service uptime. Food service teams gain a balanced platform that handles stovetop searing, griddle work, and oven baking without forcing frequent changeover or recalibration.
LongDescription#@#NA#@@#Cleaning Instructions#@#Keep joints and burners free of food and grease to stop bacteria and reduce fire risk. Remove grates and wipe with mild detergent; rinse and dry. Scrape the 36" left griddle after cooling, then apply a thin oil layer. Vacuum condenser coils and clear flue riser to improve efficiency and prevent breakdowns. Inspect door seals, racks, and legs; tighten or replace as needed. Follow CSA and NSF guidance and document cleaning to pass inspections and protect customers and staff.#@@#Additional Info#@#Southbend's 48" natural gas range model 4484AC-3CL-NG offers 175,000 BTU, two star/saut burners, a 36" griddle, convection oven, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, and CSA/NSF certifications for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent results. This gas range delivers concentrated power and precise control across a four-foot footprint, engineered to support continuous, high-volume cooking while maintaining predictable temperatures and service uptime. Food service teams gain a balanced platform that handles stovetop searing, griddle work, and oven baking without forcing frequent changeover or recalibration.
#@@# High Output Power#@#
Total output reaches 175,000 BTU, enabling rapid recovery and steady heat for heavy production schedules. Kitchen staff can run multiple high-demand processes simultaneously while maintaining setpoints for sautéing and griddle work.
#@@# Dual Burner Configuration#@#
Two open burners provide focused flames for rapid boil and sear applications, with standard grates that resist warping under repeated thermal cycles. Chefs obtain consistent pan contact and fast heat transfer for high-throughput sautéing and stock reduction.
#@@# Integrated Left Griddle#@#
A 36-inch griddle on the left integrates flat-top cooking into the range, allowing simultaneous preparation of proteins, pancakes, and grilled vegetables. Operators reduce station count and expedite service sequences by consolidating flat and pan cooking on a single platform.
#@@# Oven And Cabinet Base#@#
The unit includes one standard oven with battery spark ignition and a lower cabinet base that houses one rack, supplying both baking capacity and dry storage. Staff can bake, hold, and store ancillary tools without occupying separate equipment footprints.
#@@# Rugged Exterior Construction#@#
Stainless steel front, sides, and riser with a high shelf deliver durable surfaces that withstand daily cleaning and resist corrosion. Managers preserve appearance and sanitation standards while minimizing surface damage from heat and cleaning agents.
#@@#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 and griddle daily; remove debris and check flame stability to prevent uneven heat and gas waste. Clean stainless steel surfaces with mild detergent and soft cloth; rinse and dry to avoid corrosion. Degrease oven interior weekly with a nonabrasive cleaner and soak racks separately. Check door gaskets and counterweight action monthly; replace worn seals and adjust hinges for temperature control. Verify pilot and ignition components per CSA intervals.