This gas restaurant range delivers concentrated heat control and sustained output to support continuous service in demanding kitchens. It combines features to handle high-volume orders while preserving consistent temperature control across pans and sheet trays.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates and burner caps; soak in warm, soapy water and scrub gently. Wipe stainless surfaces with mild detergent and a soft cloth, rinsing and drying to avoid spots. Clean the oven interior after cooling with approved cleaners; remove racks and wash separately. Vacuum condenser coils and clear back vents of grease. Check seals and replace worn parts. Regular cleaning prevents contamination, fires, higher energy use, and equipment failure.#@@#Additional Info#@#Southbend's 4484AC-5L-NG 48.63" natural gas range delivers 277,000 BTU with five burners, a convection oven, stainless steel construction, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified, 115v, freestanding, 735 pounds.#@@#General Info#@#Description #@#
This gas restaurant range delivers concentrated heat control and sustained output to support continuous service in demanding kitchens. It combines features to handle high-volume orders while preserving consistent temperature control across pans and sheet trays.
Five burners deliver distributed heat power totaling 277,000 BTU, enabling simultaneous high-intensity cooking across multiple stations. Operators gain reliable flame performance with manual controls and non-clog designs that reduce interruption from clogged ports.
Two burners provide rapid recovery and focused heat for tasks that require immediate temperature return. Chefs benefit from fast boil times and stable simmer performance during back-to-back ticket runs.
A dedicated burner offers concentrated output for searing and rapid fond development. Teams achieve consistent pan results while maintaining adjacent station productivity.
One oven uses battery spark ignition to maintain even air circulation for baking, roasting, and finishing. Kitchen staff can stage multiple racks to increase throughput without compromising consistency.
Stainless steel construction delivers durable workspace and easy cleaning. Facilities preserve appearance and meet sanitation expectations with a surface that resists corrosion in intensive use environments.
A cabinet base, standing pilot system, and 6" adjustable legs provide secure installation and accessible maintenance access. The unit qualifies for a manufacturer service program and carries CSA and NSF certifications, supporting regulatory compliance and streamlined repair pathways.
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove food debris to prevent clogging; disassemble grates and soak in warm, soapy water, then dry before reassembly. Clean stainless steel surfaces with a neutral pH cleaner and a soft cloth to avoid scratches. Verify standing pilot and battery spark ignition function monthly and replace batteries or pilot components per manufacturer guidance. Confirm gas connections and valves remain tight; schedule CSA and NSF compliance inspections annually.