Handle heavy kitchen demands without compromise. This freestanding natural gas range delivers 175,000 BTU of controlled heat across a 37.00-inch cooktop and a full oven, enabling continuous high-volume production while preserving consistent results. Designed for professional operations since 1998, this unit pairs durable stainless surfaces with service-minded engineering to reduce downtime and simplify maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas supply before cleaning. Scrape griddle and burners to remove food residue, then wipe with a mild detergent and warm water. Clean oven interior with approved oven cleaner; rinse and dry. Vacuum condenser and flue riser to remove grease. Inspect and wipe door gaskets; replace if cracked. Clean stainless steel surfaces with non-abrasive cleaner and a soft cloth. Restore power and gas only after all components are fully dry.#@@#Additional Info#@#Southbend's 4484AC-3GL-NG offers 175,000 BTU of natural gas in a 48" freestanding range with two star/saut burners, a 36" griddle, convection oven, stainless steel exterior, adjustable legs, flue riser with shelf, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Handle heavy kitchen demands without compromise. This freestanding natural gas range delivers 175,000 BTU of controlled heat across a 37.00-inch cooktop and a full oven, enabling continuous high-volume production while preserving consistent results. Designed for professional operations since 1998, this unit pairs durable stainless surfaces with service-minded engineering to reduce downtime and simplify maintenance.
#@@# Two Burner Top#@#
Two high-output burners supply rapid boil and sustained simmer capability on the cooktop, enabling simultaneous execution of core hot-line tasks. Operators gain precise manual control for pan work and stock reduction, with standard grates that resist warping under frequent use.
#@@# Left Griddle Plate#@#
A left-side griddle integrates a .500-inch thick plate to provide even heat distribution and flat-top searing performance. Teams obtain reliable griddle output for high-throughput items while the heavy plate mass maintains temperature during continuous cycles.
#@@# Standard Oven Cavity#@#
A single oven offers a 26.00-inch by 24.00-inch by 14.00-inch interior with three racks, yielding 70.9 cubic feet of usable space for batch cooking and holding. Staff achieve consistent bake and roast profiles through manual control and a spring-assisted counterweight door that supports safe, repeatable access.
#@@# Stainless Steel Construction#@#
Stainless front, sides, shelf, and flue riser deliver corrosion resistance and straightforward sanitation for demanding environments. Supervisors receive a hardwearing footprint that withstands daily cleaning protocols and preserves a professional appearance.
#@@# 22.5 Flue Riser#@#
The included 22-1/2 inch flue riser with hi-shelf expands usable staging area while directing combustion products away from the workline. Chefs benefit from elevated storage for pans and smallware that keeps the line organized and accessible.
#@@#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 burner ports weekly and remove carbon deposits with a brass brush for consistent flame patterns. Drain and clean grease traps daily; measure capacity in gallons for disposal scheduling. Degrease stainless steel surfaces with a pH-neutral cleaner and soft cloth to prevent corrosion. Check oven door hinge tension and replace springs if worn. Calibrate the thermostat quarterly and verify °F setpoints with a certified thermometer. Tighten gas unions and test for leaks after service.