Stop trading consistency for capacity. This 48-inch natural gas restaurant range delivers concentrated heat control and sustained output to meet continuous service demands while maintaining predictable oven performance and reliable griddle throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas supply. Remove grates, rack, and debris. Clean griddle with scraper, degreaser, and warm water; rinse and dry. Wipe stainless surfaces with non-abrasive cleaner and soft cloth. Vacuum condenser and vent to remove grease and dust. Inspect door seals and legs; tighten fasteners. Run test ignition and check for leaks. Regular cleaning prevents foodborne illness, reduces fire risk, lowers energy use, and avoids equipment failure.#@@#Additional Info#@#Southbend's 4484DC-3GR-NG 48" natural gas range delivers 175,000 BTU with two star/saut burners, a 36" griddle, a standard oven, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, CSA and NSF certifications.#@@#General Info#@#Description #@#
Stop trading consistency for capacity. This 48-inch natural gas restaurant range delivers concentrated heat control and sustained output to meet continuous service demands while maintaining predictable oven performance and reliable griddle throughput.
#@@# Two Burners#@#
Two open burners provide focused heat for rapid pan work and precise simmering across front-line tasks. Each burner integrates with standard grates and manual controls to allow immediate adjustment during service without electronic latency.
#@@# Left Griddle#@#
A 36-inch griddle on the left offers a broad, flat cooking surface for high-volume searing and breakfast lines. The .500-inch plate thickness retains heat evenly and supports continuous use without thermal sag.
#@@# Oven Capacity#@#
The standard oven yields 70.9 cubic feet of usable thermal space with an interior of 26.00 inches wide by 26.50 inches deep by 14.00 inches high. Operators gain room for full-size hotel pans and extended sheet pan runs while spring-assisted, counterweight door action reduces operator strain.
#@@# Ignition and Safety#@#
The oven uses battery spark ignition while the cooktop maintains standing pilot operation for burners and griddle, balancing fast start-up with dependable re-ignition. Certifications include NSF and CSA listings, confirming compliance with commercial safety and sanitation expectations.
#@@# Construction and Support#@#
Stainless steel front, sides, shelf, and a 22-1/2-inch flue riser with hi-shelf provide a durable, serviceable exterior and integrated ventilation support. The unit includes a cabinet base with one rack and ships on 6-inch adjustable legs to level on uneven kitchen floors.
#@@# Performance Rating#@#
The range reports a total output of 175,000 BTU, configured for natural gas and manual controls to match busy back-of-house workflows. The two-burner plus left griddle layout concentrates 37.00 inches of cooktop while the oven bottom depth of 13.00 inches accommodates heavy-duty pans.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear carbon deposits with a wire brush to maintain consistent flame patterns and heat output. Drain and clean griddle daily using a scraper and a 140–160°F water rinse, then apply a thin coat of neutral oil to prevent rust. Tighten gas fittings monthly and verify 120V electrical connections and 5.9 amp draw. Calibrate pilot and spark ignition per Southbend guidelines. Replace worn gaskets and check door counterweights routinely.