When uptime matters and throughput defines profit, this 48" natural gas restaurant range delivers power and reliability in high-volume kitchens. Designed for commercial use, it combines 290,000 BTU output with a versatile burner layout, an oven, and a cabinet base to support continuous production. It meets CSA and NSF certifications and sits on adjustable legs for stable installation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove racks and wipe surfaces with mild detergent and warm water. Scrub burners and ports with a soft brush; clear debris from backriser and hi-shelf. Clean oven interior with non-abrasive cleaner; dry thoroughly. Vacuum condenser coils and check seals on doors. Inspect grease traps and vents; remove buildup to reduce fire risk. Reinstall parts, restore gas and power, and test ignition and burners.#@@#Additional Info#@#Southbend 4484DC-5L-NG 48" natural gas range delivers 290,000 BTU across five burners with stainless steel front and sides, standard oven, cabinet base, 22.5" flue riser with shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
When uptime matters and throughput defines profit, this 48" natural gas restaurant range delivers power and reliability in high-volume kitchens. Designed for commercial use, it combines 290,000 BTU output with a versatile burner layout, an oven, and a cabinet base to support continuous production. It meets CSA and NSF certifications and sits on adjustable legs for stable installation.
#@@# Burner Configuration#@#
Five burners distribute heat with three non-clog burners front left, two Pyromax burners rear left, one star/sauté burner front right, and one non-clog rear right. Mixed burner types allow rapid boiling, precise sautéing, and sustained simmering to handle multiple pans without performance loss.
#@@# Total Heat Output#@#
290,000 BTU ensures rapid recovery during peak service and consistent heat for searing, boiling, and braising. Kitchens needing continuous high heat benefit from reduced cycle times and predictable cooking across heavy loads.
#@@# Oven And Cabinet#@#
A single standard oven with battery spark ignition ensures reliable startup. The cabinet base offers storage and supports workflow. Chefs gain oven flexibility for roasting and holding pans while accessing utensils and cookware below.
#@@# Construction And Serviceability#@#
Stainless steel front, sides, and high shelf resist corrosion and simplify daily cleaning. Lift-off components and a service-focused layout qualify the unit for a Service First program, reducing downtime with expedited support and parts access.
#@@# Vent And Installation#@#
A 22-1/2" flue riser with hi-shelf integrates ventilation clearance and workspace, complying with commercial venting requirements. The unit installs freestanding on 6" adjustable legs for leveling on uneven floors and alignment with counters and hoods.
#@@# Electrical And Certification#@#
This model is designed to operate on a standard power supply and adheres to CSA and NSF standards, ensuring suitability for institutional, hospital, and educational use.
#@@#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 weekly; remove burner caps and clean ports with a soft brush to prevent clogging. Clean stainless steel surfaces after each shift with a nonabrasive detergent and soft cloth, then dry to prevent streaking. Service the standing pilot and battery spark ignition quarterly; test ignition cycles and replace batteries as specified. Check door seals and hinge alignment monthly. Schedule professional gas line and pressure inspection annually to ensure safe operation.