Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines concentrated burner power with a convection oven and cabinet base, ensuring continuous service in busy kitchens. It offers precise manual controls and stainless steel construction for rigorous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut the gas supply. Remove grates and wipe burners with warm, soapy water; clear burner ports with a soft brush. Clean oven interior after cooling using a mild detergent and non-abrasive pad. Degrease vent and flue riser regularly to reduce fire risk. Vacuum condenser and coils when accessible to improve efficiency. Rinse and dry all parts before reassembly. Inspect seals and fittings; replace worn components promptly to avoid breakdowns and failed inspections.#@@#Additional Info#@#The Southbend 4484AC-7L-NG 48" natural gas range offers 175,000 BTU, six burners, a convection oven with battery spark ignition, and a cabinet base; stainless steel front, 22.5" flue riser with shelf, 6" adjustable legs, 115v, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines concentrated burner power with a convection oven and cabinet base, ensuring continuous service in busy kitchens. It offers precise manual controls and stainless steel construction for rigorous daily use.
#@@# Six Burners#@#
Six separate burners deliver distributed heat across the top, enabling multiple pots and pans to operate simultaneously without thermal interference. Operators receive discrete manual control for each zone, which speeds production and reduces cross-contamination between menu items.
#@@# Pyromax and Star#@#
Four pyromax burners plus a star/sauté burner provide concentrated, intense heat for searing and rapid boiling, while a non-clog rear burner handles steady simmering. Chefs gain fast ramp-up times and reliable low-heat performance for diverse culinary techniques during peak service.
#@@# Convection Oven#@#
A single convection oven with battery spark ignition maintains even temperatures and consistent airflow to shorten baking and roasting cycles. Kitchen staff obtain uniform results across racks while ignition reliability reduces downtime associated with misfires.
#@@# Cabinet Base#@#
An integrated cabinet base includes three oven racks and supplies immediate storage and staging beneath the range to streamline workflow. Line cooks access pans and utensils without leaving the cooking line, which improves service speed and reduces steps per ticket.
#@@# Stainless Construction#@#
Stainless steel front, sides, and hi-shelf deliver corrosion resistance and a cleanable surface that withstands heavy use and chemical cleaners. Maintenance crews spend less time on deep cleaning while managers preserve a professional presentation.
#@@# Service and Certification#@#
The unit meets CSA and NSF certifications and qualifies for a manufacturer service program that supports preventative maintenance and repair logistics.
#@@#Delivery Details#@#
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• 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 debris to preserve flame stability and heat output. Clean stainless steel surfaces with a neutral detergent and soft cloth, then dry to prevent water marks. Vacuum or brush accessible burner ports and pilot assemblies; confirm standing pilot ignition lights reliably before service. Calibrate oven temperature quarterly using a traceable thermometer. Verify gas connections and pressure annually and document CSA and NSF compliance checks.