Stop compromising throughput for consistency. This 48.63" natural gas restaurant range offers controlled, high-capacity cooking with six burners and a standard oven, ensuring continuous service in busy kitchens. Designed for commercial use, it combines 290,000 BTU output with serviceable components to reduce downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow surfaces to cool. Remove grates and racks; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless steel front, sides, shelf and flue riser with mild detergent; rinse and dry to prevent spots. Clean burner ports with a soft wire and clear debris from pilot and ignition areas. Vacuum oven cavity and wipe interior with a damp cloth. Clean vents and coils to maintain efficiency and reduce fire risk.#@@#Additional Info#@#Southbend 4484DC-6R-NG 48.63" natural gas range delivers 290,000 BTU with six manual burners, one standard oven, cabinet base, stainless steel front and sides, 22.5" flue riser with shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This 48.63" natural gas restaurant range offers controlled, high-capacity cooking with six burners and a standard oven, ensuring continuous service in busy kitchens. Designed for commercial use, it combines 290,000 BTU output with serviceable components to reduce downtime.
#@@# Six High-Output Burners#@#
Six burners deliver scalable heat across the cooktop, enabling simultaneous pan use and quick recovery. Operators achieve consistent flame intensity for sautéing, searing, and boiling while maintaining efficiency.
#@@# Mixed Burner Array#@#
A mix of star/sauté, pyromax, and non-clog burners provides application-specific performance. Chefs can create sear zones and simmer areas without swapping equipment, boosting throughput and menu flexibility.
#@@# 290,000 BTU Capacity#@#
With 290,000 BTU, the unit supports large-volume cooking and quick temperature recovery during peak loads. Facilities benefit from predictable heat when running multiple pots and pans.
#@@# Standard Oven And Cabinet#@#
The standard oven with battery spark ignition handles roasting, baking, and holding, while the cabinet base offers storage. Teams streamline workflow by staging tools and pans within the same footprint.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify cleaning in regulated environments. Staff can meet NSF requirements with routine sanitation.
#@@# Adjustable Legs And Flue Riser#@#
Six-inch adjustable legs allow leveling on uneven floors, and the 22-1/2" flue riser with shelf optimizes venting and workspace. Installation teams ensure code-compliant setups while maintaining ergonomic prep areas.
The appliance holds CSA and NSF certifications and qualifies for the manufacturer’s Service First program, supporting preventive maintenance and authorized support. It prioritizes continuous operation, serviceability, and compliance for restaurants, schools, hospitals, and hospitality venues.
#@@#Delivery Details#@#
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• Make sure to examine the product for damage before signing the delivery receipt.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris with a brass brush to maintain consistent flame and BTU output. Drain and clean oven cavity monthly; remove racks and wash with warm, soapy water. Verify standing pilot and battery spark ignition for the oven each shift; replace battery as needed. Tighten adjustable legs quarterly and confirm unit remains level. Clean stainless steel surfaces with a nonabrasive cleaner and wipe dry to prevent corrosion.