Stop compromising throughput for control. This commercial gas range combines heavy-duty output with precise surface and oven performance to support sustained service in high-demand kitchens. Operators gain consistent heat distribution, efficient ignition, and durable stainless steel construction that aligns with rigorous food service standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and blower plates. Scrape griddle with a flat spatula while warm, then apply a 1:10 vinegar to water solution and wipe with a lint-free cloth. Clean oven interior with a non-abrasive alkaline cleaner; rinse and dry. Vacuum condenser and coil areas; inspect and clear vents to prevent grease buildup and fire risk. Check seals and burners; tighten or replace worn parts. Record each cleaning for CSA and inspection compliance.#@@#Additional Info#@#Southbend's 4484AC-7R-NG 48" natural gas range offers 175,000 BTU, six burners, a 36" griddle, stainless steel surfaces, a convection oven with battery spark ignition, 6" adjustable legs, and a 22.5" flue riser with shelf. NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This commercial gas range combines heavy-duty output with precise surface and oven performance to support sustained service in high-demand kitchens. Operators gain consistent heat distribution, efficient ignition, and durable stainless steel construction that aligns with rigorous food service standards.
#@@# High Heat Capacity#@#
Delivering 175,000 BTU total, this range supplies power across six burners and a left-side griddle to maintain simultaneous high-volume cooking. Chefs obtain rapid boil and searing capability while preserving control for delicate tasks due to distributed BTU allocation.
#@@# Cooktop Configuration#@#
Six open burners paired with a 36-inch griddle on the left provide flexible cooktop real estate for pots, pans, and flat-top items. Staff can stage multiple menu stations concurrently, reducing turnaround time during peak periods.
#@@# Oven Performance#@#
A single standard oven with battery spark ignition produces reliable bake and roast cycles inside a 26.00 inch wide by 24.00 inch deep by 14.00 inch high cavity. Kitchen personnel access three racks and a spring-assisted counterweight door for safe, efficient loading and unloading.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and backriser combine with a 22.5 inch flue riser and 6-inch adjustable legs to deliver corrosion-resistant surfaces and stable installation on uneven floors. Maintenance teams benefit from serviceable components and surfaces designed for frequent sanitation.
#@@# Controls And Safety#@#
Manual control knobs and a standing pilot system offer straightforward operation and field-proven reliability, while CSA and NSF certifications confirm compliance with regulatory performance and safety benchmarks. Technicians appreciate simplified troubleshooting and parts availability under established service programs.
#@@#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#@#Service technicians should perform weekly burner inspections to verify flame stability and heat output; adjust primary air shutters if flames show yellow tipping. Schedule monthly cleaning of stainless steel surfaces with a mild alkaline cleaner and nonabrasive cloth to prevent corrosion. Drain and inspect orifices quarterly, removing debris with compressed air and checking natural gas pressure per specifications. Lubricate valve stems semiannually and tighten gas fittings to torque values.