Stop sacrificing throughput for control. This commercial gas range merges concentrated heat, modular cooking surfaces, and durable construction to ensure consistent results during peak service periods. Operators benefit from precise manual control, ample cooking capacity, and integrated storage, streamlining kitchen workflows effectively.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Scrape griddle debris with a non-metal spatula while warm, then degrease with a mild alkaline cleaner and rinse. Remove burner caps and soak in warm, soapy water; scrub ports with a soft brush and dry fully. Wipe stainless steel surfaces with non-abrasive cleaner and dry to prevent streaks. Clean oven interior with manufacturer-approved oven cleaner, rinse, and ventilate. Inspect seals and vents; clean coils and flue riser to maintain efficiency.#@@#Additional Info#@#Southbend’s 4484DC-NG 48.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial gas range merges concentrated heat, modular cooking surfaces, and durable construction to ensure consistent results during peak service periods. Operators benefit from precise manual control, ample cooking capacity, and integrated storage, streamlining kitchen workflows effectively.
#@@# Frontline Heat#@#
Deliver 309,000 BTU total output with a natural gas supply to enhance searing, boiling, and pan work under continuous use. This power profile supports the simultaneous operation of eight burners and a left griddle, minimizing staging time and maintaining service efficiency.
#@@# Multi-Function Top#@#
Configure two star sauté burners, six additional burners, and a 36-inch griddle on the left to meet diverse menu demands within a single footprint. Chefs gain dedicated zones for high-heat searing, rapid sautéing, and flat-top frying without cross interference.
#@@# Oven And Cabinet#@#
Access one standard oven featuring battery spark ignition for reliable baking and roasting cycles, while the cabinet base conveniently stores sheet pans and accessories within the same unit. Staff can preserve kitchen space and transition quickly between stovetop and oven tasks.
#@@# Serviceable Construction#@#
Specify stainless steel for the front, sides, and hi-shelf to ensure corrosion resistance and facilitate straightforward daily cleaning in high-volume settings. Maintenance crews benefit from liftable grates, a standing pilot configuration, and service access points that minimize downtime.
#@@# Stability And Fit#@#
Install on 6-inch adjustable legs and a 22.5-inch flue riser with a shelf to level the unit and create an elevated work surface for pans or holding trays. Facility planners appreciate the 48.63-inch width and 34-inch depth that align with typical commercial kitchen layouts.
#@@#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 and grates weekly; remove carbon deposits with a brass brush for consistent heat. Drain and clean the 36" griddle after each service; apply a thin layer of food-safe oil while warm to prevent rust. Verify gas connections and pilot assembly monthly; tighten fittings and replace worn seals. Calibrate the oven thermostat quarterly with a certified probe; document adjustments for CSA compliance. Clean condenser and ventilation pathways to maintain airflow.