Stop compromising throughput for consistency. This commercial gas range delivers sustained high-heat output while preserving precise control across multiple cooking surfaces, allowing kitchens to maintain volume without sacrificing repeatable results. Crafted for demanding operations, this unit combines a griddle and burners with solid construction and service-friendly features to support continuous use in institutional and hospitality environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas line and shut off propane at source. Remove grates and drip trays; soak in warm, soapy water. Scrub griddle with a non-abrasive pad and neutral cleaner, then season lightly. Vacuum burner orifices and clear debris from pilots; inspect seals and replace if worn. Clean oven interior with a mild alkaline cleaner, rinse, and dry. Wipe stainless surfaces with a soft cloth and approved stainless cleaner. Clean condensate and vents to reduce fire risk and lower energy use.#@@#Additional Info#@#Southbend’s 4484DC-2TL-LP Ultimate Restaurant Range offers 225,000 BTU with four burners, two star/sauté fronts, a 24" griddle, one oven, stainless steel exterior, 6" legs, 22.5" flue riser, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This commercial gas range delivers sustained high-heat output while preserving precise control across multiple cooking surfaces, allowing kitchens to maintain volume without sacrificing repeatable results. Crafted for demanding operations, this unit combines a griddle and burners with solid construction and service-friendly features to support continuous use in institutional and hospitality environments.
#@@# Cooktop Versatility#@#
Four high-performance cooking points pair with a left griddle to handle simultaneous tasks across pots, pans, and flat-top cooking. Operators can sear, sauté, and grill without workflow interruption because the configuration balances open flame burners and a thermostatic griddle for targeted heat delivery.
#@@# High Heat Output#@#
Total rated heat reaches 225,000 BTU to support rapid boil times and aggressive searing across the cooking surface. Kitchen teams gain consistent thermal capacity during peak service periods, reducing cycle times and increasing throughput.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and simplify sanitation procedures in regulated environments. Maintenance crews can clean visible surfaces quickly, and robust materials withstand high-frequency daily use.
#@@# Oven Efficiency#@#
A standard oven with battery spark ignition and a spring-assisted counterweight door provides reliable baking and holding performance. The oven interior measures 26.00 inches wide by 26.50 inches deep by 14.00 inches high and holds one rack, enabling flexible cook and hold applications.
#@@# Service Access and Stability#@#
The design includes a 22.5-inch flue riser with a hi-shelf and six-inch adjustable legs to accommodate ventilation and uneven floors. Technicians can easily access components for routine service, and onsite leveling ensures stable operation during heavy load cycles.
#@@#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 carbon buildup; remove grates and scrape the 24" griddle with a stainless scraper while warm, then season lightly with food-safe oil. Clean oven interior weekly; use a nonabrasive cleaner and rinse thoroughly. Vacuum condenser and vent areas monthly to maintain airflow. Verify door seals and spring-assisted oven door operation quarterly; adjust or replace seals to prevent heat loss. Log maintenance actions for CSA compliance.