Built for continuous service and engineered for predictable output, this 48" natural gas restaurant range delivers concentrated heat and control for high-volume kitchens. Operators receive 290,000 BTU total power across six burners and an integrated oven, enabling concurrent stovetop and oven workflows without performance loss. The unit mounts on 6" adjustable legs and features stainless steel front, sides, and hi-shelf for durability and easy sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Soak grates and burner caps in soapy water; scrub gently. Wipe stainless steel surfaces with detergent; rinse and dry. Vacuum crumbs, clean oven interior with approved cleaner, then dry. Clean vent and filters to remove grease. Inspect seals and burners; reassemble and restore gas. Regular cleaning prevents contamination, fires, inefficiency, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend 4484DC-6L-NG 48" natural gas restaurant range delivers 290,000 BTU with six burners, stainless steel front and sides, a standard oven, cabinet base, 22½" flue riser with shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for continuous service and engineered for predictable output, this 48" natural gas restaurant range delivers concentrated heat and control for high-volume kitchens. Operators receive 290,000 BTU total power across six burners and an integrated oven, enabling concurrent stovetop and oven workflows without performance loss. The unit mounts on 6" adjustable legs and features stainless steel front, sides, and hi-shelf for durability and easy sanitation.
#@@# Six Burner Layout#@#
Six commercial-grade burners provide sectional heat for simultaneous searing and simmering. The mix of star/sauté, pyromax, and non-clog burners offers targeted flame profiles for diverse cooking techniques while reducing fuel waste.
#@@# 290,000 BTU Output#@#
A 290,000 BTU rating ensures the system maintains setpoints under full load, minimizing recovery time. Kitchens achieve consistent surface temperatures across multiple pots, improving throughput and menu consistency.
#@@# Integrated Standard Oven#@#
The standard oven features battery spark ignition for reliable light-off and fits full-size sheet pans for batch roasting or baking. Staff can stage oven and stovetop operations concurrently to optimize production.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify cleaning in regulated environments. The robust exterior supports continuous service and reduces maintenance associated with softer finishes.
#@@# Service-Ready Configuration#@#
A cabinet base with one rack and a 22-1/2" flue riser with shelf provides storage and ventilation for back-of-house efficiency. The unit qualifies for the manufacturer’s Service First program, ensuring prioritized support and parts availability.
#@@# Regulatory Certifications#@#
CSA and NSF certifications confirm compliance with commercial gas and sanitation standards for restaurants, institutional kitchens, and healthcare foodservice.
#@@#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 daily for food debris; remove grates and soak in warm, soapy water, then dry thoroughly before reassembly. Clean stainless steel front, sides and shelf with a mild detergent and nonabrasive cloth to prevent corrosion. Vacuum condenser and oven cavity vents monthly to maintain 290,000 BTU performance. Check pilot and ignition components weekly; replace worn seals and gaskets promptly. Lubricate adjustable legs quarterly and verify unit remains level.