Stop compromising throughput for control. This 48" natural gas restaurant range delivers concentrated cooking power and integrated griddle capacity to support high-demand kitchens. Specifications emphasize reliable performance, serviceability, and compliance for institutional and commercial operators.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the Southbend range to cool. Remove grates and griddle plate; soak in warm, soapy water and scrub with non-abrasive pad. Wipe stainless surfaces with mild detergent and soft cloth; rinse and dry. Clean oven interior and remove crumbs from door seals; replace damaged gaskets. Vacuum condenser and flue riser to remove grease. Inspect burners and ignition; clear clogs with a soft brush. Restore gas and test functions before use.#@@#Additional Info#@#Southbend 4484AC-6L-NG is a 48" natural gas restaurant range delivering 175,000 BTU with six burners, left 36" griddle, convection oven, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, 120V, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48" natural gas restaurant range delivers concentrated cooking power and integrated griddle capacity to support high-demand kitchens. Specifications emphasize reliable performance, serviceability, and compliance for institutional and commercial operators.
#@@# Power Density#@#
Delivering 175,000 BTU total, the unit supports high-heat tasks across six burners and a 36" griddle. Operators achieve rapid boil, sear, and griddle throughput while maintaining consistent output during peak service.
#@@# Integrated Griddle#@#
A 36" griddle on the left provides a flat-top surface for contact cooking and flexible menu staging. It integrates with the cooktop to centralize breakfast, sandwich, and protein production without extra equipment.
#@@# Cooktop Configuration#@#
Six manual control open burners with standard grates distribute heat across a 37" cooktop. Chefs gain flame control for wok, pot, and pan applications while simplifying maintenance with lift-off components.
#@@# Oven And Cabinet#@#
A convection-style oven and cabinet base combine storage and a rack for immediate use. The oven interior measures 26.00" W x 24.00" D x 14.00" H, offering 70.9 cubic feet of volume and three rack positions for sheet pans and roasting.
#@@# Construction And Serviceability#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and ensure cleanable surfaces. A 22.5" flue riser with hi-shelf and a spring-assisted oven door reduce strain and improve ventilation and access.
#@@# Stability And Compliance#@#
Six-inch adjustable legs ensure leveling on uneven floors, preserving alignment and gas connections. The unit meets NSF and CSA certifications, operates on 120 volts, 5.9 amps, 60 Hz, single phase, and qualifies for service programs and institutional procurement.
Designed for freestanding installation, it features manual controls, standing pilot ignition for the range, and battery spark for the oven, ensuring ignition redundancy.
#@@#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 and remove debris to maintain stable flame and consistent heat output. Clean griddle surface after each shift with a scraper and a warm water wipe; apply a light oil coat when cool to prevent corrosion. Degrease oven interior monthly and verify spring-assisted counterweight door operates smoothly. Vacuum condenser area and check 6" adjustable legs for level; tighten fasteners and test standing pilot and battery spark ignition for reliable start-up.