Stop compromising throughput for control. This 48-inch natural gas commercial range delivers targeted power across multiple stations while preserving precise heat management for consistent results across all menu items. Operators gain a robust platform that balances high BTU output with accessible service features to support continuous kitchen operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilot before cleaning. Scrape griddle with a scraper while warm; wipe with a damp cloth and mild detergent, then dry. Remove grates and soak in warm, soapy water; scrub burners and ports with a soft brush to remove carbon. Vacuum condenser and backriser shelf to remove grease buildup. Clean stainless steel surfaces with non‑abrasive cleaner, rinse, and buff dry. Inspect seals and legs; tighten or replace as needed.#@@#Additional Info#@#Southbend’s 48" Natural Gas Ultimate Restaurant Range (4484EE-3TL-NG) offers 175,000 BTU, two star/sauté burners, a 36" griddle, a standard oven, stainless steel build, 22.5" flue riser, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48-inch natural gas commercial range delivers targeted power across multiple stations while preserving precise heat management for consistent results across all menu items. Operators gain a robust platform that balances high BTU output with accessible service features to support continuous kitchen operations.
#@@# High Heat Output#@#
175,000 BTU total energy delivers rapid recovery and high-volume cooking capacity for busy service periods. Chefs achieve consistent searing and boil performance across stovetop and griddle surfaces without sacrificing temperature stability.
#@@# Two Burner Stations#@#
Two star-style sauté burners provide concentrated flames for high-heat applications and maintain steady output under heavy pans. Staff can run simultaneous tasks such as sautéing and simmering with predictable temperature control.
#@@# Integrated Griddle Surface#@#
A 36-inch left griddle plate supplies an expansive flat-top cooking area with .500-inch thickness for even heat distribution and durable wear resistance. Line cooks rely on the griddle for continuous production of sandwiches, breakfast items, and short-order grill tasks.
#@@# Standard Oven Capacity#@#
A full oven with battery spark ignition presents 70.9 cubic feet of working volume across the cavity and accepts standard racks to support batch baking and hold operations. The door uses a spring-assisted counterweight design to reduce operator strain during frequent access.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and allow straightforward cleaning to meet institutional sanitation protocols. The exterior finish withstands daily abrasion while maintaining a professional kitchen appearance.
#@@# Service and Installation Features#@#
The unit ships with a 22.5-inch flue riser with hi-shelf, one oven rack, and 6-inch adjustable legs to simplify field leveling and ventilation integration.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly; remove debris, brush grates, and verify flame stability for 175,000 BTU output. Drain and clean the griddle surface after each service with approved scrapers and neutral detergents; season per manufacturer instructions. Verify pilot and battery spark ignition monthly; replace batteries as needed. Tighten gas connections and test for leaks with soap solution. Calibrate oven temperature quarterly and lubricate door hinges for reliable operation.