When a kitchen demands consistent high output without sacrificing control, this 48-inch natural gas restaurant range meets that need with focused power and commercial credentials. Delivering 162,000 BTU across burners and a large griddle, the unit supports continuous service cycles while maintaining accurate heat delivery for varied cooking tasks. Designed for heavy-use environments, this range pairs robust gas performance with serviceable components to reduce downtime and support operational continuity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool fully. Remove grates, griddle plate, racks and wipe with warm, soapy water; rinse and dry. Clean oven interior with non-abrasive cleaner and a soft brush; remove food debris from burners and ports with a wire pick. Vacuum condenser and backriser vents weekly to remove grease. Inspect seals and thermostatic controls monthly. Regular cleaning prevents contamination, reduces fire risk, lowers energy use and avoids equipment failure.#@@#Additional Info#@#Southbend’s 4484AC-3TL-NG offers 162,000 BTU natural gas in a 48" range with two burners, a 36" griddle, thermostatic controls, convection oven, spark ignition, stainless steel front, 6" adjustable legs, 115v, NSF, and CSA certifications.#@@#General Info#@#Description #@#
When a kitchen demands consistent high output without sacrificing control, this 48-inch natural gas restaurant range meets that need with focused power and commercial credentials. Delivering 162,000 BTU across burners and a large griddle, the unit supports continuous service cycles while maintaining accurate heat delivery for varied cooking tasks. Designed for heavy-use environments, this range pairs robust gas performance with serviceable components to reduce downtime and support operational continuity.
#@@# Burners With Griddle#@#
Two burners combine with a left griddle to enable simultaneous stovetop and flat-top cooking for menu versatility. Operators gain the capacity to run multiple pots and griddle items during peak periods while preserving individual zone control for precise results.
#@@# Thermostatic Control#@#
Thermostatic controls regulate temperature across burners and griddle to maintain consistent heat during long service runs. Chefs obtain repeatable cooking conditions that reduce product variability and shorten training time for new staff.
#@@# Convection Oven Performance#@#
A single convection oven uses battery spark ignition to provide reliable baking and roasting with even heat distribution. Kitchen teams achieve consistent hold and cook quality for batch items, supported by three included racks that expand usable oven space.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, shelf, and riser provide corrosion resistance and facilitate fast cleaning between shifts. Maintenance crews access lift-off components and standard grates for routine service, lowering labor time for sanitation and inspections.
#@@# Vent And Riser Integration#@#
A 22-1/2 inch flue riser with a hi-shelf integrates venting and storage to keep work surfaces clear and provide elevated staging. Line cooks benefit from added shelf area for utensils or pans while the back riser supports exhaust routing without additional fieldwork.
#@@#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 for debris and carbon; remove grates, scrub with a nonabrasive brush and warm, soapy water, then rinse and dry before reassembly. Check thermostatic controls and pilot ignition each shift; calibrate controls quarterly and replace faulty igniters to avoid downtime. Clean oven interior weekly by scraping residue and using approved oven cleaner, then run a short bake cycle.
