Built for relentless service, this 48" natural gas restaurant range delivers 175,000 BTU of cooking power to meet high-volume demands. Chefs gain a versatile cookline asset with two star/saut burners, four standard burners, and a 36" left griddle for simultaneous searing, simmering, and griddling without performance loss. The stainless steel front, sides, and high shelf integrate into kitchen workflows while simplifying sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off valves. Remove grates and wipe griddle with a non-abrasive pad and mild degreaser; rinse and dry. Clean burners and ports with a soft brush; clear vent and flue riser of grease. Vacuum condenser and wipe stainless surfaces with recommended cleaner. Wash oven racks, remove crumbs from oven bottom, and inspect door seals. Reassemble when all parts are dry and restore gas supply. Regular cleaning prevents contamination, fires, and equipment wear.#@@#Additional Info#@#Southbend's 48" Natural Gas Range (4484EE-2TL-NG) offers 175,000 BTU, four burners, 36" griddle, stainless steel build, two ovens, 22.5" flue riser, 6" legs, 70.9 cu. ft. oven space, manual controls, NSF/CSA listings, and one rack.#@@#General Info#@#Description #@#
Built for relentless service, this 48" natural gas restaurant range delivers 175,000 BTU of cooking power to meet high-volume demands. Chefs gain a versatile cookline asset with two star/saut burners, four standard burners, and a 36" left griddle for simultaneous searing, simmering, and griddling without performance loss. The stainless steel front, sides, and high shelf integrate into kitchen workflows while simplifying sanitation.
#@@# Heavy Duty Griddle#@#
The 36" left griddle features .500" plate thickness and a broad 37" cooktop area for continuous service. Operators achieve even heat distribution and consistent surface temperature for pancakes, sandwiches, and proteins, reducing rework and plate variance.
#@@# Versatile Burner Array#@#
Configured with two star/saut burners and four standard burners, the top offers adaptable BTU allocation across pots and pans. Chefs can run multiple stations concurrently, balancing high-heat searing and controlled simmering without interference.
#@@# Robust Oven Capacity#@#
The standard oven provides 70.9 cubic feet of usable volume with interior dimensions of 19.50" W x 26.50" D x 14.00" H and a 15.50" door opening for full-size and oversized pans. Spring-assisted doors and one included rack accelerate load cycles and reduce strain during service.
#@@# Serviceable Construction#@#
Stainless steel exterior, lift-off grates, and a 22.5" flue riser with hi-shelf simplify cleaning and maintenance in commercial settings. The design supports NSF and CSA certifications and streamlines sanitation protocols.
#@@# Operational Stability#@#
Six-inch adjustable legs and a freestanding configuration ensure level installation on uneven floors and maintain alignment with surrounding equipment. The unit operates on natural gas with 120 volt, 5.9 amp electrical support for ignition systems, providing integration flexibility.
#@@#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 griddle daily for carbon buildup; remove grates and clean with a nonabrasive brush and warm, soapy water. Drain and inspect pilot lines weekly; clear obstructions and verify standing pilot ignition. De-energize power and tighten gas fittings monthly; check for leaks using approved soap solution. Clean stainless surfaces with a pH-neutral cleaner and soft cloth. Level unit on 6" adjustable legs and verify flue riser remains unobstructed.