Stop sacrificing throughput for control. This 48.63-inch natural gas restaurant range delivers 175,000 BTU of focused cooking power across a versatile cooktop and a 36-inch griddle, engineered to support sustained high-volume service without compromising repeatable results. Operators benefit from durable stainless construction and modular workspace features that reduce downtime and streamline daily cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and power sources, shut off valves, and allow the range to cool. Scrape griddle and grate debris, remove racks and wash with warm soapy water. Clean oven interior with a mild detergent and a non-abrasive pad; rinse and dry. Wipe stainless steel surfaces with a neutral cleaner to prevent corrosion. Vacuum condenser and vents, removing grease buildup to reduce fire risk. Inspect seals and burners; replace worn parts. Document cleaning dates to satisfy CSA and inspection requirements.#@@#Additional Info#@#Southbend 4484DC-2TR-NG 48.63" Natural Gas range delivers 175,000 BTU with four burners, a 36" griddle, manual controls, stainless steel front, spring-assisted oven door, one rack, 22.5" flue riser, 6" legs, 120V, 5.9A, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48.63-inch natural gas restaurant range delivers 175,000 BTU of focused cooking power across a versatile cooktop and a 36-inch griddle, engineered to support sustained high-volume service without compromising repeatable results. Operators benefit from durable stainless construction and modular workspace features that reduce downtime and streamline daily cleaning.
#@@# Four Burners#@#
Four manual control burners supply distributed heat across a 37.00-inch cooktop, enabling simultaneous pots and pans operation for peak service periods. Chefs maintain consistent sear and boil performance while preserving control for varied menu stations.
#@@# Left Griddle Plate#@#
A 36-inch left griddle integrates directly with the cooktop to expand flat-top production capacity for eggs, sandwiches, and griddled proteins. The plate thickness measures .500 inch, providing thermal mass that stabilizes surface temperature during continuous use.
#@@# Standard Oven#@#
The unit includes one standard oven with battery spark ignition and a 26.00-inch W by 26.50-inch D by 14.00-inch H interior, supporting sheet pan workloads and bake or roast tasks. Oven capacity totals 70.9 cubic feet across the chamber and accommodates a standard rack to organize product staging.
#@@# Heavy Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2 inch flue riser with hi-shelf offer resilient exterior surfaces and integrated ventilation support. Twelve-inch adjustable 6-inch legs provide leveling on uneven floors while resisting corrosion in rigorous kitchen environments.
#@@# Service Reliability#@#
Standing pilot with CSA Flame, CSA Star, cCSAus, and NSF listings ensure code compliance and simplified ignition management for teams trained on manual control systems. Service First program qualification supports preventative maintenance pathways to minimize operational interruptions.
#@@#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 debris; remove and soak grates in warm, soapy water weekly. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth after each shift. Vacuum condenser and vents monthly to prevent heat buildup. Verify burner flames for blue, steady combustion and adjust air shutters when required. Lubricate hinges and check spring-assisted oven door counterweight quarterly. Confirm gas connections and regulator integrity per CSA guidelines.