Stop sacrificing throughput for control. This 48-inch natural gas restaurant range delivers focused output across a versatile cooktop and integrated griddle while maintaining consistent oven performance for high-volume kitchens that demand dependability and predictable heat control. Chefs in busy operations will appreciate the combination of power, robust construction, and service-minded design that minimizes downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Scrape griddle and wipe burners after cool-down. Use a mild detergent and warm water on stainless surfaces; rinse and dry to prevent streaks. Clean oven cavity with manufacturer-approved cleaner and remove rack to wash separately. Vacuum condenser and backriser vents monthly to remove grease buildup. Inspect seals and pilot assemblies; replace worn parts. Regular cleaning reduces bacteria, fire risk, energy use, and breakdowns.#@@#Additional Info#@#Southbend's 4484DC-3GL-NG 48" natural gas range offers 175,000 BTU with two star/saut burners, a 36" griddle, a standard oven with battery ignition, stainless steel exterior, 6" adjustable legs, manual controls, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch natural gas restaurant range delivers focused output across a versatile cooktop and integrated griddle while maintaining consistent oven performance for high-volume kitchens that demand dependability and predictable heat control. Chefs in busy operations will appreciate the combination of power, robust construction, and service-minded design that minimizes downtime.
#@@# Cooktop Configuration#@#
Two sealed star/saut burners pair with a 36-inch left griddle to give operators simultaneous direct flame and flat-top cooking zones. This arrangement supports concurrent searing, boiling, and griddle service to increase menu throughput during peak periods.
#@@# Power Output#@#
The unit produces 175,000 BTU total, allocating heat where kitchens need it most and enabling rapid recovery under continuous use. This capacity reduces cycle times for boilers, pans, and griddle demands during sustained service.
#@@# Griddle Performance#@#
A 1/2" plate thickness on the left griddle provides thermal mass for uniform heat distribution and retention across the surface. Chefs will experience even contact cooking for consistent product color and reduced hot spots that cause rework.
#@@# Oven And Base#@#
The standard oven includes battery spark ignition and a single rack, while a cabinet base provides accessible storage beneath the oven chamber. Kitchen staff gain a heated baking compartment and integrated equipment storage without adding separate footprint.
#@@# Construction And Service#@#
Stainless steel front, sides, shelf, and a 22-1/2" flue riser with hi-shelf offer durable surfaces and a practical ventilation shelf for plates or holding pans. The design qualifies for Southbend's Service First program to streamline maintenance and parts support for long-term uptime.
#@@#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#@#Maintain the Southbend 4484DC-3GL-NG by inspecting burners and pilot weekly; remove debris and check ignition spark and flame shape. Clean the griddle after each shift with a scraper and warm, soapy water; season as per manufacturer. Degrease the stainless steel exterior with nonabrasive detergent and dry to avoid spotting. Calibrate oven temperature monthly and check the door gasket for a uniform seal.