For high-volume kitchens where uptime and consistent output drive profit, this 48.63" natural gas restaurant range combines versatile cooking functions in one footprint. It delivers 175,000 BTU total input for searing, griddle work, and oven baking while maintaining control. Stainless steel front, sides, and riser resist corrosion and simplify cleaning in demanding commercial settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the Southbend range to cool. Remove grates and wipe the 37.00" cooktop and 36" left griddle with a mild degreaser and non-abrasive pad. Clean oven interior and the single rack with warm, soapy water; rinse and dry. Vacuum condenser and backriser area; inspect and clear vent and flue riser. Wipe stainless front, sides and shelf with a stainless cleaner. Reinstall parts and restore gas after verifying dry connections.#@@#Additional Info#@#Southbend's 4484DC-3TR-NG 48.63" Natural Gas Range offers 175,000 BTU, star burners, 36" griddle, stainless steel build, manual controls, spring oven door, 22.5" flue riser, 6" legs, 70.9 Cu.Ft oven, NSF/CSA certified.#@@#General Info#@#Description #@#
For high-volume kitchens where uptime and consistent output drive profit, this 48.63" natural gas restaurant range combines versatile cooking functions in one footprint. It delivers 175,000 BTU total input for searing, griddle work, and oven baking while maintaining control. Stainless steel front, sides, and riser resist corrosion and simplify cleaning in demanding commercial settings.
#@@# Dual Open Burners#@#
Two star-style open burners provide focused heat for boiling and searing, offering immediate flame response and manual control. Chefs achieve consistent results, reducing repositioning and cycle time during peak service.
#@@# Left Griddle Plate#@#
The 36" left griddle features a .500" plate thickness for heat retention and uniform char across the surface. Operators can handle extended flat-top production for breakfast or sandwich lines with minimal temperature variance.
#@@# Standard Oven Capacity#@#
The oven interior measures 26.00" W x 26.50" D x 14.00" H, offering 70.9 cubic feet of volume on a single rack for baking, holding, or roasting. A spring-assisted counterweight door ensures secure access and safety during loading.
#@@# Integrated Flue Riser#@#
A 22.5" flue riser with hi-shelf enhances ventilation and provides staging space for pans or tools above the cooktop. It integrates with standard hoods and maintains a compact height of 59.5" for easy installation planning.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and shelf pair with 6" adjustable legs for corrosion resistance and leveling on uneven floors. The design meets NSF and CSA certifications for sanitation and safety compliance.
#@@# Service-Oriented Design#@#
Battery spark ignition for the oven and standing pilot for cooktop components ensure reliable ignition and simplify maintenance. The unit qualifies for the Service First program, offering prioritized support and parts access to reduce downtime.
#@@#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-3TR-NG by inspecting burners weekly and removing debris with a brass brush; verify flame patterns and adjust air shutters for stable blue flames. Clean griddle surface after each shift with manufacturer-approved scraper and oil finish; deglaze oven cavities weekly and remove rack to wash in warm, soapy water. Degrease stainless steel front and sides with a non-abrasive detergent. Check door seals and 6" adjustable legs monthly for secure fit and level.